Black Forest Guglhupf
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass sour cherries, large
- 60 ml kirsch
- 100 g couverture (dark chocolate)
- 200 g butter or mararine
- 300 g suar
- 1 pinch (s) salt
- 5 egg (s)
- 400 g flour
- 3 teaspoons baking powder
- 100 ml milk
- 2 teaspoons cocoa powder
- 1 packet vanilla sugar
- 250 g powdered suar
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Drain the cherries and drizzle with 30 ml of kirsch. Melt the couverture. Mix the fat, salt and sugar together. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Halve the dough and fold the cherries into one half. Stir the melted couverture, 1 teaspoon cocoa and vanilla sugar into the second half.
- Grease the bundt pan and dust with flour. Pour in the light dough, top with the dark dough and use a fork to pull it spirally through both layers. Bake the cake in a preheated oven at 175 ° C top / bottom heat (150 ° C convection) for approx. 60-70 minutes (stick test).
- Mix the icing sugar and remaining kirsch with 2 tablespoons of water until smooth. Color half of the topping with the remaining cocoa. Cover the cooled cake alternately with white and brown icing.
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