Whiskey Cream Liqueur Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 200 g suar
- 1 packet vanilla sugar
- 1 glass morello cherries
- 250 ml oil
- 250 ml cream liqueur (whiskey cream liqueur)
- 300 grams flour
- 1 packet baking powder
- 40 g cocoa
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Drain the cherries well.
- Beat the eggs with the sugar and vanilla sugar until frothy. Add oil and whiskey cream liqueur and mix. Mix the flour and baking powder, sift into the mixture and stir in.
- Place two thirds of the mixture on a baking sheet lined with baking paper. Mix the rest of the dough with the cocoa and spread on the light dough. Spread the drained cherries on top.
- Bake the cake at 200 ° C for about 20 minutes, let it cool down and dust with the icing sugar.
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