Nut – Bundt Cake

Summary

Ingredients

• 250 g powdered suar + 1 P. Van. suar
• 200 g butter
• 250 g flour + 1 p. Bakin powder
• 200 g walnuts, round
• 6 egg (s)
• 50 ml liqueur (nut liqueur)

For the glaze:

• powdered sugar
• Liqueur (nut liqueur)

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Instructions

1. Mix the soft butter with sugar and yolks until foamy. Mix in the mixed flour and nuts with the liqueur, finally the beaten egg whites.
2. Fill into the Gugelhupf tin and bake at 155 ° (fan oven) for about 40 minutes.
3. Cover with nut glaze when cold (mix powdered sugar with nut liqueur)