Becks cocoa Egg liqueur mocca cake with T.E. Lawrence

Easter brunch is great, don’t you think? In my eyes, a brunch is super nice and practical, because many dishes can be wonderfully prepared and above all everyone will find something that tastes good: there is something for the sweet faction, something for the savory and who likes both, of course, will also find something. What’s on the table for Easter? All those who see themselves rather with the sweet faction, come now at their expense! We have a great Guglhupfrezept for you with eggnog and the mocha cocoa T.E. Lawrence.

Large guglhupfform, 12 pieces

Preparation time: 70 minutes

500 g spelt flour

300 g vegetable margarine or butter

200 g sugar

80 ml vegetable drink e.g. oat milk or normal milk

60 ml egg liqueur

3 eggs

1 pack. Vanilla sugar

35 g Becks cocoa T.E. Lawrence

2 tsp. baking powder

powdered sugar

pinch of salt

Cream the vegetable margarine or butter, the sugar and vanillin sugar, the eggs and a pinch of salt with a hand mixer. Add the egg liqueur. Gradually mix in the spelt flour together with the baking powder. Add only enough vegetable drink or milk so that the dough falls from the spoon with difficulty tearing. Preheat the oven to 190°C (convection oven 175°C). Grease the cake pan well and dust with flour. Pour 2/3 of the dough with a wooden spoon into a large cake pan and spread well. Stir the Becks cocoa T.E. Lawrence and 2 – 3 tablespoons of vegetable drink into the remaining batter. Spread the dark batter on top of the light batter and pull a fork through the batter layers from bottom to top to create a marble pattern. Bake the guglhupf for 50 minutes, then let it cool. Then sprinkle with powdered sugar.

Recipe and image: Markus Erhard