Macadamia – White Chocolate – Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, soft
- 150 grams sugar
- 4 egg (s)
- 1 packet vanilla sugar
- 100 ml egg liqueur
- 150 grams flour
- 50 g cornstarch
- 0.75 ¾ pack baking powder
- 100 g chocolate, white, chopped
- 125 g macadamia nuts, chopped, unsalted
- powdered sugar, or couverture to decorate
- Fat, for the shape
- Flour, for the mold
Print Recipe
Pin Recipe Instructions
- Mix the softened butter with the sugar and vanilla sugar until frothy. Add the eggs one after the other and stir in each egg for about 1/2 minute until the mixture has become thick and foamy. Slowly pour in the egg liqueur while stirring.
- Mix the flour with the cornstarch and baking powder and sift into the egg-butter mixture. Stir in briefly. Then fold in the white chocolate and macadamia nuts.
- Put in a greased and floured Gugelhupf tin (diameter 22 cm) and bake at 180 ° for about 50 minutes. Make a chopstick test.
- When the cake is cold, you can decorate it either with powdered sugar or with chocolate icing.
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