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Whiskey cream liqueur cake

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Ingredients for 1 servings:

  • 5 eggs
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 1 jar morello cherries
  • 250 ml oil
  • 250 ml cream liqueur (whisky cream liqueur)
  • 300 g flour
  • 1 packet of baking powder
  • 40 g cocoa
  • 1 tbsp powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Drain the cherries thoroughly. Beat the eggs with the sugar and vanilla sugar until frothy. Add the oil and whiskey cream liqueur and mix. Combine the flour and baking powder, sift them into the mixture, and stir in. Pour two-thirds of the mixture onto a baking sheet lined with baking paper. Mix the remaining batter with the cocoa powder and spread it over the light batter. Arrange the drained cherries on top. Bake the cake at 200°C for about 20 minutes, let it cool completely, and dust with powdered sugar.

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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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