Easter Bundt Cake

For the Easter Bundt Cake, beat eggs and powdered sugar very thoroughly for about 5 minutes with a food processor until a light fluffy mixture is formed. Mix flour with baking powder.

Heat butter with cocoa powder in a small saucepan until butter is melted, stir in cocoa powder until well blended, stir in the Mozart liqueur, this will cool the butter back down.

Alternately stir some flour mixture and butter mixture into egg mixture and mix with a spatula. Grease the gugelhupfform well with butter, sprinkle with sweet croissant crumbs and fill in the cake mixture.

Bake at 170 degrees for about 40 minutes, then do the first test and determine the remaining baking time.

Preparation Tip:

Cover the Easter cake with chocolate icing and decorate it as desired. Instead of Mozart liqueur eggnog also gives a fine taste.

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