In American  Eierlikoerkuchen would be called Eggnog Cake. This cake is a German classic. I was given this recipe my friend Elke after she bought a great one into work. The cake is really light in texture as it combines plain flour and cornflour. The most popular brand of cornflour in Germany is called Mondamin. Use the best brand of Eierlikoer/ Advocaat that you can. The one Elke recommended was Verpoorten, but a good quality similar one would also be good.

This eggnog cake would be great for Christmas or around Karnival time as it contains liquor. The tin I have cooked it in is also a German Classic called a Gugelhopf. The original gugelhopf comes from the South of Germany. If you haven’t got this type of tin you could use a bundt tin instead. The tin I had was 23cm wide and had a capacity of about 2 litres. It was just about big enough.


Karnival is a celebration in Germany in some areas before the start of lent. The main celebrations start on the Thursday before ash Wednesday. Lots of people wear fancy dress at the serious revellers start drinking and singing at 11:11. Ladies are allowed to cut the ties of any men wearing one in return for a kiss. Celebrations go on for most of the weekend with big Karnival processions on Rosen Montag. Eierlikoer Berliners or doughnuts are very popular as well as other decorated doughnuts.¬†The Eggnog cake was a great success being light and moist. Please give it a try I’m sure you’ll love it too.


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