Egg liqueur gugelhupf with crispy filling

Name: Egg liqueur gugelhupf with crispy filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and breadcrumbs (f. d. Form); 1 package (150 g) "Daim (almond-caramel chocolates; 7-10 Tbsp in whole milk chocolate); 250 g soft butter/margarine; 250 g Sugar; 1 pinch Salt; 4 Eggs (Gr. M); 1/8 l Egg liqueur; 250 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON Icing sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and breadcrumbs (f. d. Form)
1 package (150 g) "Daim (almond-caramel chocolates
7-10 Tbsp in whole milk chocolate)
250 g soft butter/margarine
250 g Sugar
1 pinch Salt
4 Eggs (Gr. M)
1/8 l Egg liqueur
250 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON Icing sugar

Directions

1
Grease a ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs
2
Roughly chop the chocolates. Cream fat, sugar and salt. First add the eggs one by one, then the advocaat. Mix flour and baking powder and stir in. Fold in the pralines
3
Pour the sponge mixture into the ring cake tin, smooth it down and bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 1 hour
4
Let it cool in the mould for about 10 minutes, then turn it over and let it cool completely. Dust with icing sugar