Egg liqueur gugelhupf with chocolate icing

Name: Egg liqueur gugelhupf with chocolate icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 125 g Flour; 125 g Cornstarch; 3 deleted Tsp Baking Powder; 250 g Icing sugar; 5 Eggs (size M); 7-10 Tbsp scraped pulp from 1 vanilla pod; 250 ml Oil; 250 ml Egg liqueur; 150 g Dark chocolate; 75 g Whipped cream; 1 knife tip Cinnamon; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

125 g Flour
125 g Cornstarch
3 deleted Tsp Baking Powder
250 g Icing sugar
5 Eggs (size M)
7-10 Tbsp scraped pulp from 1 vanilla pod
250 ml Oil
250 ml Egg liqueur
150 g Dark chocolate
75 g Whipped cream
1 knife tip Cinnamon
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grease a ring cake tin (approx. 2.5 litres capacity) and sprinkle with breadcrumbs. Mix flour, starch, baking powder and icing sugar and sieve into a bowl. Whisk eggs, vanilla pulp, oil and advocaat with a whisk. Stir the egg and oil mixture well into the flour mixture
2
Fill the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cool down on a cake rack for about 10 minutes. Then turn out of the tin and let it cool down
3
Roughly chop the chocolate. Heat the cream and cinnamon. Remove from heat, add chocolate and melt in the hot cream. Let the icing cool down a little. Cover the cake with it. Leave to dry
4
waiting time approx. 3 hours