Cherry Bundt Cake with Marzipan and Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass cherry (s) (720 ml)
- 250 g butter
- 180 g marzipan
- 250 grams sugar
- 1 packet vanilla sugar
- 5 egg (s)
- 400 g flour
- 1 packet baking powder
- 3 tablespoon milk
- 150 g couverture, (whole milk couverture)
Print Recipe
Pin Recipe Instructions
- Preheat oven to 175 degrees. Drain the cherries and turn them in 25 g of flour.
- Cut the softened butter into pieces. Grate 180 g of marzipan. Mix the butter with sugar and vanilla sugar until creamy. Stir in the marzipan, then stir in the eggs one by one. Mix 375 g flour with baking powder and stir alternately with the milk into the butter and marzipan mixture.
- Put the dough in layers alternately with the cherries in a flour-dusted bundt cake pan, the last layer should be dough.
- Bake the cake for about 1 hour on top and bottom heat. Cover with baking paper for the last 20 minutes. Then let the cake cool down.
- Melt the couverture and coat the Gugelhupf with it.
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