Eierlikör-Becherkuchen

Name: Eierlikör-Becherkuchen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Beaker = 250 ml; 1 (150 g) beaker flour; 3/4 (100 g) Cup of cornstarch; 1 package Baking Powder; 2 (250 g) Cup of icing sugar; 2 packages Vanillin sugar; 1 (250 ml) Cup of oil; 5 Eggs (size M); 1 (250 ml) cup of advocaat; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Beaker = 250 ml
1 (150 g) beaker flour
3/4 (100 g) Cup of cornstarch
1 package Baking Powder
2 (250 g) Cup of icing sugar
2 packages Vanillin sugar
1 (250 ml) Cup of oil
5 Eggs (size M)
1 (250 ml) cup of advocaat
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Icing sugar

Directions

1
Mix flour, starch, baking powder, icing sugar and vanillin sugar. Add oil, eggs and egg liqueur and mix well with the whisk of the hand mixer. Grease a ring cake tin (21 cm Ø; 2.0 litres capacity) and sprinkle with breadcrumbs. Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Leave the cake to rest in the pan for 10 minutes and then turn out onto a grid. Let it cool down. Dust with icing sugar before serving