Crunchy – eggnog – Gugelhupf

Ingredients for 1 servings:

• 150 g sweets (caramel – chocolate sweets, e.g. Daim)
• 250 g butter
• 250 g sugar
• 1 pinch of salt
• 250 g flour
• 1 tsp baking powder
• 1 tbsp powdered sugar or cake icing (chocolate)
• Fat for the mold
• Breadcrumbs for the mold
• 125 ml eggnog
• 4 eggs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roughly chop the candies. Beat the butter, sugar, and salt with a mixer until fluffy. Beat in the eggs, one at a time. Pour in the egg liqueur and continue stirring until the sugar is completely dissolved. Sift the flour and baking powder into the butter and egg mixture and stir in. Fold in the crushed candies. Pour the batter into a greased and breadcrumbed bundt cake pan. Bake in a preheated oven at 175°C for about 60 minutes. Remove the cake from the oven and let it cool on a wire rack for about 10 minutes. Turn it out of the pan and let it cool completely. Dust with powdered sugar or glaze with chocolate before serving.