Whiskey Cake

1. Beat the sugar with the butter until frothy, then add the remaining ingredients and stir well. Put in a buttered and floured form and bake for about 30-40 minutes at 160 ° C (always make a random test to see if no dough sticks to the skewer / knife or similar, then it is done). Then let it cool down and cut it in the middle, place on a separate plate for the intermediate base and the top layer.

Covering

1. Beat the cream until stiff and slowly pour in the powdered sugar (which gives the cream even more hold and a little sweetness), then add 1 tablespoon of whiskey. Now it’s time to taste. Add enough whiskey and powdered sugar until you like it (with us it was 3 tablespoons of whiskey and about 3 tablespoons of sugar). Always keep whipping the cream slowly and be careful that the addition of liquid does not make it too runny.

1. Now you can (if you want) dribble some whiskey on the lower floor. Then put half of the cream on the bottom, put the other on top and use the remaining cream to “cover” the cake on top and on the sides. Then in the refrigerator for at least 2 hours.

1. About the picture: I tried the cake as a locomotive (if someone recognizes it ;-)). for this I used twice the amount of the basic dough, baked it on a baking sheet and cut it out. The base of the locomotive corresponds approximately to a normal round cake.

1. Tip 5: It is also delicious if you add whiskey raisins to the dough, simply soak raisins in whiskey for a few days and add a little more baking soda to the dough.