Gugelhupf with eggnog or Baileys

Ingredients for 16 servings:

• 2 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 150 g margarine (semi-skimmed)
• 100 g yogurt, 1.5% fat
• ¼ liter eggnog or Baileys
• 125 g flour
• 125 g cornstarch
• 1 packet of baking powder
• ½ tsp baking soda
• 2 egg whites
• 1 tsp oil (sunflower oil)
• 2 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

LF30

Preheat the oven to 175°C. Beat eggs, margarine, sugar, and vanilla sugar until frothy. Combine the flour, cornstarch, baking powder, and baking soda and stir into the egg mixture alternately with the yogurt and egg liqueur. Beat the egg whites until stiff peaks form and fold into the batter. Grease a Bundt pan with oil, pour in the batter, and bake for about 50 minutes. Test with a skewer if it’s cooked through. Let the cake cool in the pan for 10 minutes and then turn out. Dust the completely cooled Bundt cake with powdered sugar just before serving. Tip: A temperature of 160°C is sufficient for a fan-assisted oven. I always use bourbon vanilla sugar.