Egg liqueur Easter cakes

Name: Egg liqueur Easter cakes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 125 g Butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 225 g Flour; 2 slightly heaped Tsp baking powder; 100 ml Egg liqueur; 7-10 Tbsp colourful and white sugar lettering; 7-10 Tbsp Fat and flour; 7-10 Tbsp coloured ribbon

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

125 g Butter or margarine
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
225 g Flour
2 slightly heaped Tsp baking powder
100 ml Egg liqueur
7-10 Tbsp colourful and white sugar lettering
7-10 Tbsp Fat and flour
7-10 Tbsp coloured ribbon

Directions

1
Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir the flour mixture into the dough with the advocaat. Grease the hollows of an Easter cake tin (6 hollows of approx. 100 ml content) and sprinkle with flour
2
Pour the dough into the greased troughs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove from the oven and leave to rest in the mould for approx. 10 minutes. Remove small cakes from the pan and let them cool down on a cake rack
3
Decorate the cake with colourful and white sugar writing and possibly icing sugar. Tie a piece of coloured ribbon around each chick to form a bow
4
Waiting time approx. 1 hour