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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
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