Eggnog – Almond – Gugelhupf

Ingredients for 1 servings:

• 5 eggs
• 250 g powdered sugar
• 1 tbsp vanilla sugar
• ¼ liter egg liqueur (thick)
• 2 tbsp liqueur (almond liqueur)
• ¼ liter oil (tasteless)
• 100 g almond(s) (ground)
• 150 g potato flour
• 50 g flour
• 1 tbsp baking powder
• 1 pinch(s) of iodized salt
• Fat, for the shape
• Breadcrumbs, for sprinkling
• 40 g almond(s), (flaky)
• 200 g chocolate coating, whole milk

Instructions

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

Beat the eggs and iodized salt in a bowl with an electric hand mixer until frothy, gradually adding the powdered sugar and vanilla sugar. Continue whisking until the mixture is white and thick and creamy. Add the egg liqueur and almond liqueur and whisk in thoroughly. Gradually add the oil. Once well blended, beat for another 5 minutes. Mix the almonds with the potato flour, flour and baking powder and fold in loosely but thoroughly with a whisk. Pour the batter into a greased and breadcrumb-coated bundt cake tin (22cm) and bake on the bottom rack of a preheated oven (E: 180°C / G: Mark 2) for about 80 minutes. Allow the steam to escape in the tin and then cool on a wire rack. Toast the flaked almonds in a dry pan until golden brown and allow to cool. Melt the chocolate coating. Cover the cake with it, sprinkle with almonds and let everything set until ready to cut.