John Myers
Contents
show
Poppyseed Eggnog Wreath
The perfect poppyseed eggnog wreath recipe with a picture and simple step-by-step instructions.
For the dough
- 330 g Flour
- 1 packet Baking powder
- 220 g Margarine
- 180 g Sugar
- 1 packet Vanilla sugar
- 1 Pr Salt
- 4 Eggs size M
- 100 ml Advocaat
- 50 ml Cream
For the filling
- 2 packet Poppy seed baking
- 2 Eggs size M
- 5 tbsp Advocaat
also
- Fat and crumbs for the mold
- Icing sugar to marvel at
- Grease and crumble the wreath form, preheat the oven to 160 ° C (fan oven)
- Mix the margarine, sugar, vanilla sugar and salt until frothy. Carefully stir in the eggs one at a time. Mix flour with baking powder and eggnog with cream, then stir into the batter just briefly until all the ingredients are mixed.
- Pour the dough into the wreath form
- Mix the ingredients for the filling and pour on the dough, spiral through once with a fork (like a marble cake)
- Bake the cake in the oven for approx. 50 minutes … test the chopsticks, then leave the oven door open for another 15 minutes
- Turn the cake out of the mold and dust with powdered sugar before serving
Facebook Comments