Easy Eierlikörkuchen Recipe – Perfect for Company or Everyday
I love it when a cake recipe comes together fast, and bakes up without fail. Better yet, it looks “fancy” enough for company, but you can toss a slice into a lunch pail, and it arrives looking and tasting great. This Easy Eierlikörkuchen Recipe is perfect that way. Think of the Eierlikör Cake as the Little Black Dress of cakes. You can take it anywhere! Top it with a simple dusting of powdered sugar or make a Zuckerguss (Simple Icing) to top it. Serve the cake with berries and maybe a Schlag of Whipped Cream, and you family will be licking the plate.
What is Eierlikör?
When I was a child visiting my Oma in Germany, she used to let us have Eierlikör either over pudding or fruit for dessert. We felt so sophisticated having an “adult beverage” (even in a very small amount). Looking back, I’m pretty sure Oma was just hoping that we would take a nap after the mid-day meal, so she could have a rest herself….
You see Eierlikör is an alcoholic Beverage made from egg yolks, sugar and brandy. Think of it as VERY thick Eggnog, without nutmeg. And it’s not all that difficult to make. Follow this link to my recipe-> How to make Eierlikor Note, my recipe uses raw egg yolks, so it is fine to use for baking.
You will find it in American stores as Advocaat (I ordered my bottles from Bevmo… you have to ask them to order it).
Once you have it, you will find a million sweet uses for this treat. I still love it poured over pudding or fruit, you can even pour it on pancakes or waffles as an alternative to syrup (plus, it starts the day off with a bang). Or maybe try some “advanced baking” and bake an Eierlikör Torte…
You can drink it straight
And because it’s so thick, it keeps the Eierlikörkuchen moist for a few days!
Order Eierlikor from Drizly!
$5 Off Next Purchase, Use code DRIZLYDEAL
Easy Eierlikörkuchen Recipe
- 5 Eggs
- 1 1/2 cups 180 gr Powdered Sugar
- 2 tsp. Vanilla Extract or 2 packages Vanilla Sugar
- Pinch salt
- 1/4 Liter Eierlikör I used Verpoorten Advocaat
- 1/4 Liter Vegetable Oil
- 1/2 cup 90 gr Cornstarch
- 1 1/4 cup 160 gr All Purpose Flour
- 5 teaspoons Baking Powder
- Preheat the Oven to 350 degrees Fahrenheit
- Butter a Gugelhopf pan (My Oma would use the butter wrapper, and rub it in the grooves)
- Combine the Eggs, Powdered Sugar, Vanilla Extract and pinch of salt in a mixer. Beat until thick and a bit foamy. Don't skimp on this step. (I let the machine work for 5 minutes)
- Add the Eierlikör, beat 2 minutes
- Add the Oil, beat 2 more minutes
- Combine all the dry ingredients (flour, cornstarch and baking powder), then carefully fold them into the batter.
- Pour the batter into the prepared Gugelhopf form. It will look fairly runny.
- Bake 60 minutes... check if it's done by sticking in a toothpick. If the toothpick comes out clean, take it out. If there is still wet dough on the toothpick, bake a little longer.
- Let the baked cake sit on a rack for 10 minutes to set.
- Turn the cake out of the pan, and cool completely.
- Dust with powdered sugar- scoop powdered sugar into a sieve, and shake it over the cake
- Top with a Zuckerguß (Simple glaze) - Combine 1 cup powdered sugar, a few teaspoons Eierlikör and a tablespoon of milk. Stir until smooth. It should be thick, but still flow. Pour over the cake.
Find a Gugelhupf Pan
I baked my Eierlikör Kuchen in an 8 inch Gugelhupf pan. You could probably substitute a Bundt pan… just watch the cake to make sure it’s done because it may take a little longer)
MyLifeUNIT Nonstick Kugelhopf Mold, 8 Inch Fluted Cake Pan for Bundt Chiffon Cake
Be sure you take the time to beat up the eggs and powdered sugar! You want it to be light and golden. Then carefully fold in the dry so you don’t lose the fluffiness!
Every time you post German recipes you make my mouth water LOL Love your postings
I can but ‘Eggnog’ at Public just before Thanksgiving.
Yes, but it isn’t quite the same…