Aunt Erika's eggnog Gugelhupf

A wonderfully succulent cake for the winter time.

I owe this recipe to my favourite aunt from Vienna. Especially in the run-up to Christmas, I often bake it for my family, but it also is a wonderful souvenir. I love this cake, because it's done quickly and I can always count on it to succeed.

What you need:

250g granulated sugar, 125g flour, 125g potato starch
1 pack baking powder, 4 eggs
1/4l eggnog
1/4l cooking oil (preferably neutral taste)
1 teaspoon vanilla extract
150-200g chocolate or ready-made chocolate glaze
sugar pearls

Here’s the recipe:

Preheat the oven to 160 ° C.

Mix the dry ingredients well in a large bowl, then add the eggs, egg nog, oil and vanilla extract.

Mix for a few minutes with a hand mixer at the highest level.

Pour into a greased, floured baking tin and bake on the middle tray at 160 ° C for about 60 minutes. (The baking time of course varies depending on the stove, so better keep an eye on the cake towards the end of the baking time.)

Melt the chocolate over a water bath, then slowly spread it over the cake in a lattice pattern.

Sprinkle the chocolate, which should still be soft, with the sugar pearls and let it set.