Ingredients
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5 eggs
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250 g wheat flour
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250 ml egg liqueur
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250 g powdered sugar
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125 ml oil
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1 package baking powder
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2 packages vanilla sugar
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For the glaze:
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100 g egg liqueur
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180 g powdered sugar
Directions
Austrians love egg liqueur cake. They usually bake it in autumn using only fresh eggs and cream. Egg liqueur itself is the main ingredient of many wonderful desserts served with coffee or tea. I suggest you try this traditional easy-to-cook egg liqueur cake. You will love its sunny color and exquisite egg liqueur flavor. Your friends will visit you more often!
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Steps
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1
Done
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Preheat your oven to 180 degrees Celsius. |
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2
Done
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Beat the eggs, powdered sugar and vanilla sugar with a mixer at high speed until smooth. |
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3
Done
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Add the egg liqueur and the butter. Beat at medium speed until smooth. |
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4
Done
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Mix sieved flour with leaven. |
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5
Done
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Fold the flour into the egg mixture. You can use mixer at low speed, but don’t beat too much. |
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6
Done
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Grease and flour your tube pan (it’s not necessary if you use a silicone pan). Fill your batter in the pan. |
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7
Done
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Bake for 50 min. Your cake will puff up. After your cake is done, turn off the heat and leave your cake in the oven for about 10 more min, then open the door and leave for 10 min more. Remove and place on a cooling rack. Don’t release your cake until it is still hot, otherwise it will fall apart. |
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8
Done
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For the glaze, whisk together the egg liqueur and powdered sugar. Pour over your slightly warm cake. When the cake is warm, it better absorbs glaze. Poor the glaze over the cake a few times so that the entire surface is covered. |
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9
Done
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Let the cake absorb the glaze for 10-20 min. How to serve: Serve the cake at room temperature with coffee, tea or dry white wine. How to keep: Store at room temperature.
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