Eierlikör-Krokant-Napfkuchen

Name: Eierlikör-Krokant-Napfkuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 175 ml Egg liqueur; 500 g Flour; 1 package (100 g) Hazelnut brittle; 1 package Baking Powder; 2 packages (100 g each) Cake glaze hazelnut; 1/4 (25 g) White chocolate bar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
175 ml Egg liqueur
500 g Flour
1 package (100 g) Hazelnut brittle
1 package Baking Powder
2 packages (100 g each) Cake glaze hazelnut
1/4 (25 g) White chocolate bar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Add advocaat. Mix flour, 75 g brittle and baking powder and finally stir into the egg liqueur mixture.
2
Place in a greased and breadcrumbed pan (23 cm Ø; 21/2 litre capacity) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 1 hour. Let the cake cool down a little and turn out of the tin.
3
Let it cool down. Heat water in a pot and put the cake glaze packs in. Melt the glaze. Remove the packs from the water and shake vigorously. Spread the glaze on the cake and sprinkle with the remaining brittle.
4
Peel the chocolate with a peeler and sprinkle over the cake. Serve with whipped cream as desired.