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Liqueur 43 Cake

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Ingredients for 1 servings:

  • 125 g flour
  • 125 g cornstarch
  • 4 tsp, leveled baking powder
  • 250 g powdered sugar, sifted
  • 2 packets of vanilla sugar
  • 5 eggs
  • 250 ml oil
  • 250 ml liqueur (Liqueur 43)
  • Fat for the mold
  • Flour for the mold

Instructions

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

with Spanish liqueur 43

Combine all ingredients one at a time and mix well. Then pour the batter into a greased and floured 22 cm bundt pan or any other desired shape. Top/bottom heat: approximately 180°C (preheated), fan oven: approximately 160°C (not preheated), gas mark 2-3 (not preheated). Bake for approximately 60 minutes.

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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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