Eggnog-cherry-gugelhupf

Name: Eggnog-cherry-gugelhupf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (370 ml) Sour cherries; 300 g Flour; 5 Eggs (size M); 250 g Icing sugar; 1 package Vanillin sugar; 250 ml Oil; 250 ml + 4 tablespoons egg liqueur; 1 package Baking Powder; 50 g ground poppy seed; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (370 ml) Sour cherries
300 g Flour
5 Eggs (size M)
250 g Icing sugar
1 package Vanillin sugar
250 ml Oil
250 ml + 4 tablespoons egg liqueur
1 package Baking Powder
50 g ground poppy seed
7-10 Tbsp Fat and flour

Directions

1
Place the cherries in a sieve and drain well. Dab dry with kitchen paper and dust lightly with approx. 25 g flour
2
Beat the eggs, 200 g icing sugar and vanillin sugar with the whisk of the hand mixer until thick and frothy. Slowly add oil and 250 ml advocaat and mix. Mix 275 g flour and baking powder, sieve over it and stir in
3
Halve the dough, fold in the cherries under one half and stir the poppy seeds under the other half. Grease a ring cake tin (2.3 litres capacity) and dust with flour. Fill both doughs alternately into the mould, marble with a fork. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes
4
Take the ring cake out of the oven and let it cool down. Turn the cake onto a kitchen grid and let it cool down
5
Mix 50 g icing sugar with 4 tbsp. advocaat. Spread the cake with the advocaat glaze and let it dry
6
waiting time approx. 2 1/2 hours