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Eggnog marble ring cake

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 200 g sugar
  • 1 bag of vanilla sugar
  • 250 ml egg liqueur
  • 250 ml oil, neutral
  • 300 g flour
  • 1 bag of baking powder
  • 2 tbsp cocoa
  • 75 g chocolate (mocha beans or chocolate chips)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fast, stays fresh for a long time

Beat the eggs, sugar, and vanilla sugar for at least 3 minutes until frothy. Add the egg liqueur and oil and mix. Fold the sifted flour and baking powder into the mixture. Stir only until the flour is wet. Pour half of the batter into a Bundt cake pan or a large 2.5-liter loaf pan. Sift the cocoa powder over the remaining batter and fold in along with the mocha beans. Pour this mixture onto the light-colored batter and lightly fluff it up with a fork. Bake in a convection oven at 155°C for about 50-60 minutes. The cake will keep for a very long time and stays nice and light. Freezes well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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