Cognac wreath cake

  • 400 g Butter or margarine
  • 500 g Sugar
  • 4 packet Vanillin sugar
  • 1 pinch Salt
  • 8 Eggs (size M)
  • 400 g flour
  • 1 packet Baking powder
  • 1/4 l Cognac or brandy
  • 1 EL Icing sugar
  • wooden sticks
  • fat
90 minutes
Fat, 400 g sugar, vanilla sugar and salt with the whisk of the hand mixer Beat until frothy. Stir in eggs one at a time. Mix the flour and baking powder and stir in. Pour the dough into a well-greased wreath form (springform pan 26 cm Ø with tube base), smooth it out and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 50-60 minutes. Take out of the oven, let cool on a rack and then remove from the mold. Carefully place the cake in a large bowl, prick several times with a wooden stick. Bring 250 ml of water, remaining sugar and cognac to the boil in a small saucepan. Drizzle the cake with it. Let it steep for at least 5 hours (preferably overnight). Dust the cake with powdered sugar. Whipped cream tastes good with it. Makes around 24 pieces
Waiting time approx. 6 hours
1 Portion approx.:
  • 330 kcal
  • 1380 kJ
  • 4 g protein
  • 16 g fat
  • 35 g carbohydrates


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