To make the eggnog lump cake, beat the whole eggs (do not beat snow) with the sugar and vanilla sugar until frothy. Slowly beat in the eggnog and oil. Mix the flour, cornflour and baking powder and slowly stir into the batter.
Pour the batter into a greased and floured cake pan. Do NOT preheat the oven! Bake the cake at 180 °C top/bottom heat or 160 °C hot air. Bake the egg liqueur cake in the cake tin for 60 minutes or on the baking tray for 30 minutes.
Preparation Tip:
You can also drizzle some eggnog on top of the eggnog guglhupf when arranging the portion pieces.
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