Small Egg White Bundt Cake with Egg Liqueur and Tonka Bean
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g butter
- 75 grams sugar
- 3 egg whites
- 1 pinch (s) salt
- 125 g flour
- 1 teaspoon tartar baking powder
- 100 ml egg liqueur
- 20 ml milk
- 0.25 ¼ tonka bean (s), the abrasion
- Cake icing
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top / bottom heat. Grease and flour a small bundt pan (18 cm).
- Beat the egg whites with a pinch of salt and 25 g of sugar until very stiff.
- Mix the butter with the remaining 50 g sugar and the tonka bean zest until frothy. Mix the flour and baking powder and briefly stir in with eggnog and milk. Finally fold in the egg whites (first a third, then the remaining two thirds).
- Pour the dough into the prepared Gugelhupf pan and bake for about 40-45 minutes. Chopstick sample!
- After cooling, cover the Gugelhupf with cake icing.
- Tip: Double the amount is suitable for a normal-sized Gugelhupf pan. The baking time must be increased to approx. 50-55 minutes.
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