Cognac ring cake

Name: Cognac ring cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 400 g Butter or margarine; 500 g Sugar; 4 packages Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 400 g Flour; 1 package Baking Powder; 1/4 l Cognac or brandy; 1 TABLESPOON Icing sugar; 7-10 Tbsp wooden sticks; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

400 g Butter or margarine
500 g Sugar
4 packages Vanillin sugar
1 pinch Salt
8 Eggs (size M)
400 g Flour
1 package Baking Powder
1/4 l Cognac or brandy
1 TABLESPOON Icing sugar
7-10 Tbsp wooden sticks
7-10 Tbsp Grease

Directions

1
Beat the fat, 400 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Fill the dough into a well greased wreath form (springform pan 26 cm Ø with a tube bottom), smooth it down and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, allow to cool on a grid and then remove from the mould. Carefully place the cake in a large bowl and prick several times with a wooden stick.
2
Bring 250 ml water, remaining sugar and cognac to the boil in a small pot. Sprinkle the cake with it. Let it stand for at least 5 hours (preferably overnight). Dust the cake with icing sugar. Serve with whipped cream. Results in about 24 pieces
3
waiting time approx. 6 hours