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Eggnog – Nutella – Cake

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Ingredients for 1 servings:

  • 250 ml egg liqueur
  • 250 ml rapeseed oil
  • 5 eggs
  • 120 g flour
  • 1 packet of baking powder
  • 130 g potato flour
  • 250 g icing sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 4 tbsp Nutella
  • Nuts, grated for sprinkling the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Whisk the eggs, powdered sugar, and vanilla sugar until thick and foamy. Stir in the egg liqueur and rapeseed oil. Fold in the flour, salt, baking powder, and potato starch. Pour two-thirds of the mixture into a greased and nut-dusted ring cake pan. Mix the remaining batter with Nutella and pour in the batter. Bake at 160°C (fan oven) or 180°C (top/bottom heat) for approximately 50-60 minutes. Do the toothpick test.

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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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