Advent Bundt Cake with Speculoos and Pears
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g speculoos
- 220 g pear (s)
- 250 g butter, soft
- 200 g suar
- 1 sachet vanilla sugar
- 4 egg (s)
- 100 g chocolate, whole milk
- 300 grams flour
- 1 sachet baking powder
- 250 ml milk
- 3 tablespoon cocoa powder
- 1 pinch cinnamon powder
- 50 g chocolate decoration (flakes)
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Put the speculoos biscuits in a freezer bag and chop them up with the help of a rolling pin. Peel and core the pears and cut into cubes.
- Mix the softened butter with the sugar and vanilla sugar until frothy. Then gradually stir in the eggs, then add the flour, milk and baking powder and mix well.
- Now stir in the crumbled speculoos biscuits, cocoa and cinnamon. Melt the milk chocolate and stir in the batter. Finally, carefully add the pear cubes rolled in flour and the chocolate flakes.
- Put the mixture in a well-greased Gugelhupf pan and bake in the preheated oven at approx. 160 ° C - 180 ° C for approx. 45-60 minutes. Please do not forget the chopstick sample.
- When the cake has cooled, turn it out and sprinkle with powdered sugar. You could also decorate with couverture instead.
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