Black Forest Cherry Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g butter
- 250 grams sugar
- 1 point vanilla sugar
- 5 egg (s)
- 370 g flour
- 1 packet baking powder
- 1 tablespoon rum
- some aroma, (liquid vanilla aroma)
- 100 g chocolate, dark, melted
- 125 ml whipped cream, (cream)
- 300 g cherry (s), (or canned compote cherries)
- 2 tablespoon juice, (compote juice)
For decoration:
- Cake icing, (chocolate icing, white)
- Cherry
- Pistachios, chopped
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar, vanilla flavor and rum until frothy. Add the egg yolks individually and stir to a creamy mass. Sieve the flour with baking powder and stir alternately with the cream into the yolk mixture. Beat egg whites into snow. Fold the cherry juice and egg whites into the batter.
- Stir the melted dark chocolate into one half of the batter and the cherries into the other.
- Alternately pour the dough into a greased, floured Gugelhupf pan. Bake in the preheated oven at 180 ° C for about 60 minutes.
- Let the Gugelhupf cool, turn it out and decorate with a little white chocolate glaze, cherries and chopped pistachios.
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