Marble cake with egg liqueur

Ingredients

For the dough:
250 g soft butter + some for the mold
250 g sugar
1 pack of vanilla sugar
1 pinch of salt
6 eggs (M)

140 ml Hula Hoop egg liqueur (room temperature)
200 g flour + some for the mold
100 g cornstarch
2.5 tsp baking powder
50 g baking cocoa
140 ml Hula Hoop egg liqueur (room temperature)

For the glaze:
8 tbsp icing sugar
4-5 tsp Hula Hoop eggnog
1 handful of chocolate sprinkles

Aside from that:
1 Bundt cake tin (26 cm)

That’s how it’s done:

To continue reading, scroll down and click Next 👇👇

ADVERTISEMENT

Next→