Chestnuts – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter or mararine
- 150 grams sugar
- 1 pinch (s) salt
- 3 egg (s)
- 300 grams flour
- 2 teaspoons baking soda
- 1 dl milk
- 400 g puree chestnuts, defrosted
- 4 tablespoon cream or coffee cream
- 1 ½ tablespoon kirsch
Print Recipe
Pin Recipe Instructions
- For a bundt pan with a volume of 1.5 liters. Grease and flour the form.
- Mix butter or margarine in a bowl until soft. Add sugar and salt. Stir in the eggs one after the other, stirring until the mixture is light.
- Mix the flour with the baking powder and sieve. Stir into the mixture alternately with the milk. Pour half of it into the prepared form.
- Mix the chestnut puree with the cream and cherry well and also fill the mold. Using a fork, fold into the dough in a spiral. Spread the rest of the batter on top.
- Baking: approx. 55 minutes in the lower half of the oven preheated to 180 ° C.
- Take out, cool slightly, turn onto a rack, leave to cool.
- Decorate (as you like): Dust the cooled Gugelhupf with chocolate powder or powdered sugar.
- Shelf life: wrapped in foil in the refrigerator approx. 3 days.
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