Desserts

Liqueur 43 Cake

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 125 g flour
  • 125 g cornstarch
  • 4 teaspoons, leveled baking powder
  • 250 g powdered suar, sifted
  • 2 packs vanilla sugar
  • 5 egg (s)
  • 250 ml oil
  • 250 ml liqueur (liqueur 43)
  • Fat for the shape
  • Flour for the mold
Liqueur 43 Cake
Liqueur 43 Cake

Instructions

  1. Mix all ingredients one after the other and stir well. Then fill the dough into a greased and floured Gugelhupf pan (diameter 22 cm) or any other form.
  2. Top / bottom heat: around 180 ° C (preheated), hot air: around 160 ° C (not preheated), gas: around level 2 - 3 (not preheated). Baking time: about 60 minutes.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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