Crispy egg liqueur gugelhupf

Name: Crispy egg liqueur gugelhupf
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 pack of (150 g) Chocolate-covered brittle pralines; 5 Eggs (size M); 265 g Icing sugar; 2 packages Vanillin sugar; 1/4 l Oil; 1/4 l Egg liqueur; 125 g Flour; 125 g Cornstarch; 1 package Baking Powder; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 pack of (150 g) Chocolate-covered brittle pralines
5 Eggs (size M)
265 g Icing sugar
2 packages Vanillin sugar
1/4 l Oil
1/4 l Egg liqueur
125 g Flour
125 g Cornstarch
1 package Baking Powder
7-10 Tbsp Fat and breadcrumbs

Directions

1
Chop the candies into large pieces with a sharp knife. Beat the eggs, 250 g icing sugar and vanillin sugar with the whisk of the hand mixer until thick and creamy. Slowly add the oil and eggnog while stirring. Mix the flour, starch and baking powder, sieve over it, stir in and mix to a smooth dough. Fold the sweets into the dough.
2
Grease a ring cake tin (approx. 2.5 litres capacity), sprinkle with breadcrumbs and fill in the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 80-90 minutes. Remove the cake from the oven, let it cool down on a grid for about 10 minutes. Turn out of the tin and let it cool down. Dust with icing sugar
3
Waiting time approx. 1 hour