Eggnog butter cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 100 g sugar
• 1 packet of vanilla sugar
• 100 ml oil
• 200 g flour
• 1 packet of vanilla pudding powder
• 2 tsp baking powder
• 100 ml egg liqueur
• 100 g butter
• 100 g sugar
• 1 tbsp honey
• 2 tbsp flour
• 2 tbsp milk
• 100 g almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

moist eggnog dough with butter cake topping

First, grease a cake tin measuring approximately 20 x 30 cm, or grease the baking sheet and place a 20 x 30 cm baking frame on top. Preheat the oven to 180°C (top/bottom heat). For the batter, first beat the eggs with the salt until frothy, then gradually add the sugar and vanilla sugar, continuing to beat until the mixture is thick and creamy. Gradually add the oil, continuing to beat. Mix the flour, custard powder, and baking powder together with the egg liqueur and stir into the batter. Pour into the prepared tin or baking frame and smooth down. Bake in the preheated oven for 12-15 minutes, until the surface is firm. Meanwhile, for the topping, put the butter, sugar, honey, and flour in a saucepan and bring to a boil, deglaze with the milk, and stir in the flaked almonds. Remove the cake from the oven and increase the oven to 200°C (top/bottom heat). Spread the almond mixture over the pre-baked cake and bake for about 10 minutes, until the almond topping is lightly browned. Let cool and cut into rectangles. It will still taste delicious even after 2 days.