Mini eggnog kugelhopfs

Mini eggnog kugelhopfs

By
From
Boutique Baking
Makes
12 individual k ugelhopfs
Photographer
Georgia Glynn Smith

Based on a traditional Bavarian recipe, these little cakes are perfect with an afternoon cup of coffee. The word ‘Kugel’ means dome in German, reflecting the classic shape tin these cakes are baked in.

Ingredients

Quantity Ingredient
small amount unsalted butter, softened, for greasing the cake moulds
6 medium eggs
256g icing sugar, sifted
1 vanilla pod, seeds only
300ml vegetable oil
300ml advocaat
150g plain flour, sifted, plus extra for dusting
150g cornflour, sifted
12g baking powder
pinch salt
160ml advocaat, plus extra for serving (optional)
160ml rum
icing sugar, for dusting

Equipment

Quantity Ingredient
2 mini kugelhopf trays, each with 6 moulds, approximately 10cm in diameter

Method

  1. Preheat the oven to 200°C. Prepare the cake moulds by greasing with softened butter and dusting with plain flour.
  2. Place the eggs, icing sugar and vanilla seeds in the bowl of an electric mixer and whisk together until pale and fluffy. Add the vegetable oil and the eggnog and mix until just combined.
  3. Sift the flour, cornflour and baking powder together and gently fold it through the egg mixture.
  4. Divide the batter evenly between the Kugelhopf trays, filling each mould until twothirds full only. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of cake mixture for each mould.
  5. Place the tray in the oven and turn the temperature down to 180°C. Bake for 15 minutes, then turn the tray around and bake for a further 10–15 minutes. The cakes are cooked when the sides are beginning to shrink away from the edges of the moulds and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each cake; it should come out clean. Once the cakes are baked, let them rest for a few minutes outside of the oven before turning them out of the moulds.
  6. Combine the rum and Advocaat, then using a pastry brush, soak the tops of the cakes with the alcohol while they are still warm. Leave to cool completely on a wire cooling rack.
  7. Serve at room temperature. Dust the tops of the cakes with icing sugar before serving. If preferred, serve with a drop of extra Advocaat.
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