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Saturday, July 16, 2016

Egg liqueur cake with crumble

How to make Egg liqueur cake with crumble recipe - Preparation time: approx. 25 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
200 g sugar
2 sachets vanilla sugar
pinch of salt
300 g flour
1 sachet baking powder
250 ml rapeseed oil
250 ml egg liqueur

For the crumble:
175 g flour
150 g sugar
1 tsp baking powder
80 g butter
100 g traditional soured cream

butter and flour for the baking tin

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a loaf tin (30 cm in length) with butter and dust with flour. Beat the eggs with the sugar, vanilla sugar and salt until frothy. Mix the flour with the baking powder and sieve into the egg mixture. Stir to a smooth consistency with the rapeseed oil and egg liqueur.

For the crumble, put all the ingredients except the soured cream into a bowl and rub in until smooth. Then add the traditional soured cream and knead into the mixture. Turn the cake mixture into the loaf tin and level the top. Sprinkle over the crumble topping. Bake on the middle shelf for approx. 45 minutes. If the crumble appears to be browning too quickly, cover loosely with tin foil.

Take out of the oven and leave in the tin for 5 minutes. Then turn out of the tin and invert onto the right side. Leave to cool completely on a cooling rack.

Use rapeseed oil for baking as it is particularly mild and can be heated to a very high temperature. Avoid cold-pressed oils. Other neutral oils such as sunflower oil are also suitable.

Egg liqueur cake with crumble recipe
Egg liqueur cake with crumble recipe
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