Eggnog wreath with gingerbread

Ingredients for 1 servings:

• 150 g gingerbread
• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 250 g flour
• 1 packet of baking powder
• 250 ml egg liqueur
• Fat and breadcrumbs for the form
• 6 tbsp orange juice
• 200 g powdered sugar
• 1 tbsp pistachios

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Crumble the gingerbread. Beat the butter, sugar, and vanilla sugar until fluffy. Gradually beat in the eggs. Mix the flour and baking powder and stir in. Fold in the egg liqueur and gingerbread crumbs. Pour the batter into a greased, breadcrumb-dusted Bundt cake pan. Bake in a preheated oven at 175°C (top/bottom heat) on the middle rack for about 55-60 minutes. Turn the cake out of the pan, pierce several times with a wooden skewer, then drizzle with 4-5 tablespoons of orange juice. Mix the remaining juice with powdered sugar and cover the cake. Sprinkle with pistachios.