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Egg liqueur cake without egg liqueur

updated

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Ingredients for 4 servings:

  • 150 ml cream
  • 1 vanilla pod(s), including the pulp
  • 2 packets of vanilla sugar
  • 250 g powdered sugar
  • 5 eggs
  • 3 egg yolks
  • 250 ml oil
  • 150 g cornstarch
  • 120 g flour
  • 1 packet of baking powder
  • 70 ml white rum
  • some butter or oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Heat the cream and add the vanilla seeds. Then let it cool until the cream is just lukewarm. Meanwhile, beat the powdered sugar, eggs, and egg yolks until frothy. Stir in the oil and the cooled cream. Combine the flour, cornstarch, and baking powder and stir into the mixture until a smooth batter forms. Finally, stir in the rum. Pour the batter into a greased and floured baking pan, such as a Bundt pan, and bake at 180°C (top/bottom heat) for 45-60 minutes. As soon as the cake begins to brown, reduce the temperature to 160°C (320°F).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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