Cake chocolate sprinkles
INGREDIENTS
For the loaf pan (25 x 11 cm):
a little fat
Batter:
150 g soft butter or margarine
150 g sugar
1 pack of Dr. Oetker vanilla sugar
2 eggs (size M)
150 g wheat flour
1 ½ level teaspoons of Dr. Oetker Original Baking Powder
150 ml eggnog
4 tablespoons of brandy or rum
85 g chocolate sprinkles
Glazing:
100 g Dr. Oetker white chocolate coating
For sprinkling:
about 15 g chocolate sprinkles
PREPARATION
1. Prepare
Grease the loaf pan. Preheat the oven.
Top/bottom heat about 180 °C
Hot air about 160 °C
2. Prepare the batter
Mix the butter or margarine in a mixing bowl with a mixer (beaters) until smooth. Gradually add the sugar and vanilla sugar while stirring until a bound mass is formed.
Stir in each egg for about 1/2 minute on the highest setting. Mix the flour with the baking powder and stir in alternately with the egg liqueur briefly on a medium setting.
Finally stir in the brandy or rum and chocolate sprinkles. Smooth the batter in the tin. Place the tin on the rack in the oven.
Insert: lower third
Baking time: about 70 minutes
Do not remove the cake from the tin until after 5 minutes, turn it out onto a cake rack and allow to cool.
3. Glaze
Chop the chocolate coating coarsely, melt it in a water bath over a low heat, allow to cool slightly. Cover the cake with it and sprinkle with chocolate sprinkles.
