Moist Egg Liqueur Cake - Classic and Easy
This delicious egg liqueur cake comes together in a snap and is perfect for any occasion!
Servings: 16
Calories: 321kcal
Equipment
- Thermomix
- Rühraufsatz
- Spatel
- Gugelhupfform (Maße ca. 24 x 11 cm)
Zutaten
- 4 Eggs Medium, room temperature
- 250 g Sugar
- 1 tsp Vanilla extract Or 1 packet vanilla sugar
- 250 g Egg liqueur
- 250 g Oil Sunflower or canola oil
- 250 g All-purpose flour
- 1 packet Baking powder
Also needed:
- Butter or margarine and a little flour for greasing the pan
- Powdered sugar for dusting
Zubereitung
Prep:
- Grease a Bundt pan and dust it with flour. Preheat your oven to 160° C convection.
Instructions:
- Insert the whisk attachment. Add the eggs and sugar to the mixing bowl and whip until light and foamy, 5 min / speed 4.
- Add the egg liqueur, oil, and vanilla extract (or vanilla sugar) and mix for 30 sec / speed 4.
- Remove the whisk attachment, combine the flour with the baking powder, and sift it into the mixing bowl.
- Gently fold together for 20 sec / speed 4.
- Pour the batter into your prepared Bundt pan and place it on a baking sheet.
- Bake the cake for 45-50 minutes on the lower rack of your oven.
- Toward the end of the baking time, do a toothpick test to check if the cake is done. Simply insert a toothpick into the thickest part of the cake. If it comes out clean, your cake is ready! If wet batter sticks to it, give it a few more minutes in the oven.
- Once baked, invert the cake onto a wire cooling rack, let it rest for 10 minutes, and then gently lift off the pan.
- Let cool completely, dust with powdered sugar, and enjoy!
