Nut – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Fill into the Gugelhupf tin and bake at 155 ° (fan oven) for about 40 minutes.
- Cover with nut glaze when cold (mix powdered sugar with nut liqueur)
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