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Refined Egg Liqueur Cake

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Refined Egg Liqueur Cake

The perfect refined egg liqueur cake recipe with a picture and simple step-by-step instructions.

  • 1 Cup Advocaat
  • 1 Cup Edible oil tasteless
  • 300 g Spelled flour
  • 1 packet Powdered sugar
  • 4 big Eggs
  • 1 packet Baking powder
  • 200 g Walnuts
  1. Mix the powdered sugar with the eggs. Gradually add more. Chop the walnuts into small pieces.
  1. Then slowly add the oil, eggnog and walnuts. The dough must be a little runny.
  1. Preheat the oven to 180 degrees circulating air. Grease a cake tin (28) and sprinkle with breadcrumbs or semolina.
  1. Put the cake in the oven for about 45 minutes, depending on the oven, make a stick test.
Dinner
European
refined egg liqueur cake

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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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