A RECIPE OF KITCHEN STORIES
Egg liqueur gugelhupf
Ingredients (for 12)
250 ml of sunflower oil 250 g of sugar 5 eggs 250 ml of Eckes Edler Eierlik√∂r 250 g of flour 1.5 tea spoons of baking powder sunflower oil for greasing icing sugar (if available)
Mixing bowl, egg whisk, rubber scoop, gugelhupf mould, oven, cooling rack
Stir oil, sugar and eggs until frothy, stir in egg liqueur. Fold in flour and baking powder.
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.
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.