Cake with eggnog

1. Mix the flour, golden cream, baking powder, powder and vanilla sugar in a bowl. Add liquid ingredients - eggs, oil, egg liqueur and beat everything together well. Separate 1/3 of the dough and add dark cocoa.

2. Gradually pour the dough into a greased and floured cake pan. First, pour the larger part of the light batter, then the cocoa batter and finally the light batter again.

3. Bake in a heated oven at 180°C for 5-10 minutes. Then reduce the temperature to 165°C and bake for 50 minutes. Sprinkle the finished baked cake with powdered sugar.

A good tip:
We prepare the gluten-free version of the recipe by substituting plain flour for 125 g of Liana cake mix and omitting the Liana baking powder.