in Recipes

Eggnog Nutella cake

updated

Spread the love

Ingredients for 1 servings:

  • ¼ liter eggnog
  • 5 eggs
  • 1 packet of baking powder
  • 250 g powdered sugar
  • 1 pinch of salt
  • ¼ liter rapeseed oil
  • 120 g flour
  • 130 g potato starch
  • 1 packet of vanilla sugar
  • 4 tbsp Nutella
  • Fat, for the shape
  • Nuts, grated, for the mold

Instructions

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

Bundt cake, for 12 pieces

Whisk the eggs, powdered sugar, and vanilla sugar until thick and foamy. Stir in the egg liqueur and rapeseed oil. Fold in the flour, salt, baking powder, and potato starch. Pour two-thirds of the mixture into a greased and nut-dusted pan. Mix the remaining batter with Nutella and pour in the batter. Bake at 175°C for about 60 minutes.

Facebook Comments

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.

Low-Carb Frosted Pumpkin Bars

Garden love savory ketchup