John Myers
Burgenland Whipped Cream Cake
The perfect burgenland whipped cream cake recipe with a picture and simple step-by-step instructions.
- 250 ml Whipped cream
- 1 packet Vanilla sugar
- 5 Pc. Eggs
- 250 g Sifted flour
- 0,5 packet Baking powder
- 250 g Icing sugar
- 2 tbsp Cocoa powder
- 3 tbsp Hazelnut liqueur
- For the Burgenland whipped cream cake, the whipped cream is whipped until stiff. Beat the whole eggs, icing sugar and vanilla sugar until frothy. Sieve the flour with the baking powder and stir into the yolk mixture. Then stir in the whipped cream. Divide the dough into 2 parts. Mix cocoa powder and hazelnut liqueur or rum and stir into part of the mixture. Grease and crumble the Gugelhupfform and fill in the dough alternately. Bake at 150 degrees hot air for about 50 minutes. Turn the Burgenland whipped cream cake out of the pan and let it cool down. Tip: If you want, you can sprinkle the Burgenland whipped cream cake with icing sugar or, as I did, cover it with cocoa glaze 🙂 Good luck
Facebook Comments