Marble cake with egg liqueur

That’s how it’s done:

Preheat the oven to 180 degrees (top/bottom heat). Grease the Bundt cake tin and dust lightly with flour.
Beat butter, sugar, 1 packet of vanilla sugar and salt until light.
Beat in eggs one at a time. Beat each egg for at least 0.30 minutes.
Stir in Hula Hoop eggnog.

Mix the flour, cornstarch and baking powder and sift over the butter and egg mixture. Stir in briefly.
Mix cocoa with Hula Hoop egg liqueur to form a viscous mass.
Remove 1/3 of the dough. Stir in the cocoa mass.

Spread the light and dark dough alternately onto the baking pan. Marble it lightly with a fork.
Bake in the preheated oven for about 55-60 minutes. Don’t forget to do the toothpick test. Take the Bundt cake out of the oven and let it rest for 10 minutes.

Then turn it out of the tin. If necessary, let it stand for a while and then pull the tin up. Allow to cool.
For the glaze, mix the icing sugar with the Hula Hoop egg liqueur to form a smooth but viscous mixture. Pour this mixture onto the Bundt cake and sprinkle with chocolate sprinkles.

Tips:
You can get my Bundt cake tin here . One of the best manufacturers of Bundt cake tins in