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A RECIPE OF KITCHEN STORIES

Egg liqueur gugelhupf

15 Min.
preparation
50 Min.
baking
45 Min.
resting

Ingredients (for 12)

250 ml of sunflower oil 250 g of sugar 5 eggs 250 ml of Eckes Edler Eierlikör 250 g of flour 1.5 tea spoons of baking powder sunflower oil for greasing icing sugar (if available)

Tools

Mixing bowl, egg whisk, rubber scoop, gugelhupf mould, oven, cooling rack

Egg liqueur gugelhupf - Step 1
Step 1

Stir oil, sugar and eggs until frothy, stir in egg liqueur. Fold in flour and baking powder.

Egg liqueur gugelhupf - Step 2
Step 2

Grease a gugelhupf mould with a bit of oil. Fill the dough into the mould and bake at 160¬įC (convection) for about 50 minutes.

Egg liqueur gugelhupf - Step 3
Step 3

Take the cake out of the oven and put it on a cooling rack. Serve on a tin and put icing sugar on top, if you want.

Bon appetit!

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