Egg liqueur gugelhupf with chocolate icing

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 20
  • 7-10 Tbsp Fat and breadcrumbs
  • 125 g Flour
  • 125 g Cornstarch
  • 3 deleted Tsp Baking Powder
  • 250 g Icing sugar
  • 7-10 Tbsp 2 S. Bourbon-Vanillezucker
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 1⁄4 l Oil
  • 1⁄4 l Egg liqueur
  • 150 g Dark chocolate coating
  • 1 cube (25 g) white plate fat (e.g. palmine)

Directions

  1. 1

    Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Sift flour, starch, baking powder and icing sugar into a bowl. Mix in vanilla sugar and 1 pinch of salt. Whisk eggs, oil and advocaat briefly with a whisk and then stir well into the flour mixture with a whisk.

  2. 2

    Pour the liquid dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Cool in the mould on a cake rack for about 10 minutes.

  3. 3

    Then fall out of the mould and let it cool down.

  4. 4

    Coarsely chop the couverture and melt with the plate-grease in a hot water bath. Allow to cool for approx. 20 minutes until the icing is thicker. Coat the top of the ring cake with the chocolate glaze and let it run a little over the edge.

  5. 5

    Allow to dry.

Nutrition Facts

KCAL
320 kcal
CARBS
29 g
FATS
18 g
PROTEINS
4 g