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Moist Egg Liqueur Cake

Prep
10 min
Bake
20 min
Total
30 min
Makes
1

Ingredients

  • 3 tbsp plus 1 tsp50 mloil
  • 6 tbsp80 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 2large eggs
  • 1 cup120 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 pinchsalt
  • ½ cup plus 1 tbsp70 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ½ cup plus 1 tbsp70 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 1 ¼ tsp5 gbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • ½ cup plus 2 tsp130 mlegg liqueurA thick, creamy liqueur made from egg yolks, sugar and brandy. In the US use advocaat, or eggnog liqueur; in the UK, advocaat.

Method

  1. Grease and flour the Easter lamb mold (3 cups / 0.7 l) thoroughly. Preheat the oven to 325°F (160°C) convection (fan) or 350°F (170°C) conventional (top and bottom heat).

  2. Mix the oil, butter, powdered sugar, salt and vanilla sugar together thoroughly.

  3. Add the eggs one at a time and let each one mix in really thoroughly.

  4. Add the flour, baking powder, cornstarch and egg liqueur to your batter, mix everything in BRIEFLY and that's it. Straight into the oven.

  5. Baking time: about 50 minutes

    Temperature: convection (fan) 325°F (160°C), conventional (top and bottom heat) 350°F (170°C)

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/moist-egg-liqueur-cake/