Soaked Congnac cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Fat and breadcrumbs
  • 400 g soft butter/margarine
  • 400 g + 100 g sugar
  • 4 packages Vanillin sugar
  • 1 pinch salt, 8 eggs (Gr. M)
  • 400 g Flour
  • 1 package Baking Powder
  • 1/4 l Cognac or brandy
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    Grease a springform pan with a tube bottom insert (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, 400 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder and stir in portions

  2. 2

    Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 50-60 minutes. Leave the cake to cool slightly in the pan, then turn it over and let it cool completely

  3. 3

    Put the cake in a large bowl. Prick several times with a wooden stick. Bring 1/4 l water, 100 g sugar and cognac briefly to the boil and stir until the sugar is completely dissolved. Sprinkle the cake with it. Leave to stand for at least 5 hours (preferably overnight). Dust the cake with icing sugar. Whipped cream tastes good with it

Nutrition Facts

KCAL
330 kcal
CARBS
35 g
FATS
16 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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