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Eierlikoer-Ruehrkuchen
(Stirred Eggnog Cake) Recipe

Origin: Germany      Period: Traditional

Ingredients:

5 eggs
250g icing sugar
45g vanilla sugar
250ml cooking oil
250ml Eierlikör (German Eggnog)
125g flour
125g potato starch (potato flour)
2 tsp baking powder


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Eierlikoer-Ruehrkuchen
(Stirred Eggnog Cake) Preparation:


Method:

Beat the eggs with the icing sugar and vanilla sugar, unitl foaming. Now beat in the oil and eggnog with a whisk. Meanwhile, sift together the flour, potato starch and baking powder in a separate bowl. Whilst stirring constantly, add the dry ingredients to the liquid ones then beat until smooth.

Transfer to a greased and floured springform cake tin and place in an oven pre-heated to 175°C and bake or about 55 minutes or untill coked through and golden (a skewer nserted into the centre of the cake should emerge cleanly). Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely. Best served warm.

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