Summary

Ingredients

• 230 g butter
• 130 g suar
• 1 packet vanilla sugar
• 4 egg (s)
• 100 ml egg liqueur
• 225 grams flour
• 2 teaspoons baking soda
• 50 g chocolate flakes, (delicate tart)
• 30 grams sugar
• 2 tablespoon water
• 50 g apricot jam, strained throuh a sieve

For the glaze:

• 75 g powdered suar
• Advocaat

For decoration:

• Grated chocolate

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Instructions

1. Dough:
2. Mix the butter with sugar, vanilla sugar and eggs. Gradually add eggnog. Mix flour and baking powder and gradually fold in. Finally stir in the chocolate.
3. Pour the batter into a greased bundt cake pan. Bake at 190 ° top and bottom heat for about 35 minutes.
4. Soak:
5. Heat the sugar and water until the sugar is dissolved and then add the jam and stir well. Cook until the mixture thickens. Brush the overturned, cooled Gugel with it.
6. Glaze:
7. Mix the powdered sugar with eggnog. Cover the Gugel with it and sprinkle with chocolate shavings.