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Veier Liqueur Bundt Cake

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Veier Liqueur Bundt Cake

The perfect veier liqueur bundt cake recipe with a picture and simple step-by-step instructions.

  • 1 packet Bourbon vanilla sugar
  • 50 ml Rum
  • 70 ml Vanilla soy milk
  • 250 ml Vanilla soy pudding
  • 200 ml Rapeseed oil with butter flavor
  • 0,5 Tl Turmeric
  • 100 g Almond butter
  • 100 g Powdered sugar
  • 300 g Flour
  • 100 g Food starch
  • 1 packet Baking powder
  • 1 pinch Salt
  • Icing sugar for dusting
  1. Mix all liquid ingredients (including pudding and almond butter) together well. Then mix the flour, cornstarch, powdered sugar, turmeric, vanilla sugar and baking powder together and sieve in.
  2. Mix everything together well. Don’t be surprised, the dough is tough and sticky and not – as usual with sponge cake – thick.
  3. Fill into a greased bundt pan (22) and bake at 180 ° C for 50 minutes.
  4. Let cool in the mold for 10 minutes and then turn out. Dust with powdered sugar.
Dinner
European
veier liqueur bundt 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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