Eierlikör-Hupf with chocolate secret

Name: Eierlikör-Hupf with chocolate secret
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Flour; 125 g Cornstarch; 4 TSP Baking Powder; 240 g Icing sugar; 1 TABLESPOON Icing sugar; 2 packages Vanillin sugar; 250 ml Sunflower oil; 250 ml Egg liqueur; 5 Eggs (size M); 150 g Chocolate eggs with milk cream filling; 7-10 Tbsp (e.g. chocolate bonbons); 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Flour
125 g Cornstarch
4 TSP Baking Powder
240 g Icing sugar
1 TABLESPOON Icing sugar
2 packages Vanillin sugar
250 ml Sunflower oil
250 ml Egg liqueur
5 Eggs (size M)
150 g Chocolate eggs with milk cream filling
7-10 Tbsp (e.g. chocolate bonbons)
7-10 Tbsp Fat and flour

Directions

1
Mix flour, starch, baking powder, 240 g icing sugar and vanillin sugar. Mix oil and liqueur. Stir in eggs one after the other. Stir in flour mixture. Smooth the dough in a greased and flour-dusted ring cake tin (approx. 2 l capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.
2
Halve the chocolate eggs as desired. Remove the cake from the oven. Place the chocolate eggs in the middle of the cake and press them in slightly. Bake the cake in a hot oven at the same temperature for another 45 minutes.
3
Take the ring cake out of the oven and let it cool down for about 20 minutes. Then carefully turn the cake over onto a cake rack and let it cool down completely. Dust the ring cake with 1 tbsp. icing sugar shortly before serving.