John Myers
Contents
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Ingredients
- 5 Eggs
- 250 g Powdered sugar
- 1 packet Vanilla sugar
- 250 g Butter or sunflower oil
- 250 ml Advocaat
- 150 g Food starch
- 150 g Flour
- 1 packet Baking powder
- 3 Ripe bananas
- 1 tbsp Cocoa powder
- 3 tbsp Nutella or other nut nougat cream
Instructions
- Beat the eggs, powdered sugar and vanilla sugar on the highest setting with the hand mixer for a few minutes until frothy. Mix the flour, cornstarch and baking powder and mix in briefly alternately with the oil (or butter) and egg liqueur on a low level.
- Cut the dough in half. Stir the crushed bananas (either mash with a fork or puree) into one half of the batter. Stir the cocoa powder and Nutella into the other half.
- Put the light-colored dough in a greased Guglhupf tin that has been sprinkled with breadcrumbs. Spread the dark dough on top and use a fork to spiral through the dough. Bake the cake in a preheated oven at 180 degrees (top / bottom heat) for about 50 - 55 minutes.
- Let the cake cool down in the tin for about 15 minutes, then turn it out of the tin and let it cool completely. Dust with powdered sugar or cover with powdered sugar or chocolate icing.
Nutrition
Serving: 100gCalories: 342kcalCarbohydrates: 68.2gProtein: 3.6gFat: 2.6g
