Egg Liqueur Bundt Cake




Rating: 3.94 / 5.00 (277 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Gugelhupf:











Glaze:




Instructions:

Preheat the oven to 170 °C (top and bottom heat) for the egg liqueur cake. Sprinkle the cake pan with KRONENÖL SPEZIAL with a fine butter flavor and with flour. Separate the eggs. Beat egg yolks with 150 g of powdered sugar, salt, vanilla sugar and grated lemon peel until fluffy (at least 10 minutes). Slowly pour in the fine butter flavored CROWN OIL while stirring constantly.

Beat egg whites with remaining powdered sugar until stiff. First add the flour mixture, then the egg liqueur. Pour the mixture into the prepared pan, spread evenly and bake in the oven on the lowest shelf for about 50 minutes. Remove the Gugelhupf from the oven, allow to cool for about 10 minutes and turn out of the mold.For the glaze, mix the powdered sugar and advocaat well. Pour the mixture into a paper pastry bag and decorate the egg liqueur cake with it in a rotating motion.

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