Crispy egg liqueur gugelhupf

Name: Crispy egg liqueur gugelhupf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 pack of (150 g) Chocolate-covered brittle pralines; 250 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 4 Eggs (size M); 125 ml Egg liqueur; 250 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 pack of (150 g) Chocolate-covered brittle pralines
250 g Butter or margarine
250 g Sugar
1 pinch Salt
4 Eggs (size M)
125 ml Egg liqueur
250 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Coarsely chop candies with a sharp knife. Beat the fat, sugar and salt with the whisk of the hand mixer until foamy. Stir in eggs one after the other. Add egg liqueur, continue stirring until the sugar is completely dissolved. Mix flour and baking powder, sieve onto the egg-fat mixture and stir in. Fold in sweets.
2
Pour the dough into a greased, breadcrumbed ring cake mould (2.5 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Take the cake out of the oven and let it cool down on a cake rack for about 10 minutes. Turn out of the tin and let it cool down. Dust with icing sugar
3
Waiting time approx. 1 hour