Egg liqueur cake

Egg liqueur cake
Preparation time:
20 Minutes
Additional time:
55 Minutes
Difficulty simple simple

Ingredients for 7 Persons

Butter (to brush out)

Flour (for sprinkling)

250g butter (soft)

150g powdered sugar

3 tbsp honey Wernet's acacia honey

1 vanilla pod (pulp)

1 pinch cardamom (ground)

1 pinch of salt

5 eggs

200g flour

100g cornstarch

100g ground almonds

1 teaspoon Baking powder

200ml honey Wernet's honey treasures honey egg liqueur

Powdered sugar (for dusting)

A delicious, juicy cake with delicious acacia honey and the creamy, creamy egg liqueur. Enrich your coffee table with a special one Treat

Preheat the oven to 180 ° C lower and upper heat. A

Brush the bundt pan with butter and sprinkle with flour.

The butter with the powdered sugar, honey, vanilla, cardamom and

Beat the salt until creamy. Gradually add the eggs and stir in.

Scatter the flour with the starch, the almonds and the baking powder on top

and mix everything with the egg liqueur to a smooth batter. In the

Fill the form, distribute it evenly and bake in the oven for 50-60 minutes.

(Stick sample)

Take the cake out of the oven, let it cool down,

Carefully tip out of the mold and place on a wire rack completely

let cool down. Anesthetize with powdered sugar.