Eggnog Sand Cake

For the eggnog sand cake, first beat eggs, powdered sugar and vanilla sugar until thick and fluffy.

Stir in the egg liqueur and oil. Briefly fold in potato starch, flour and baking powder.

Pour the batter into a loaf pan lined with baking paper and bake at 175 °C for about 60 minutes.

Let cool and cover the eggnog sand cake with chocolate icing.

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