Summary

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

1. For a bundt pan with a volume of 1.5 liters. Grease and flour the form.
2. 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.
3. 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.
4. 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.
5. Baking: approx. 55 minutes in the lower half of the oven preheated to 180 ° C.
6. Take out, cool slightly, turn onto a rack, leave to cool.
7. Decorate (as you like): Dust the cooled Gugelhupf with chocolate powder or powdered sugar.
8. Shelf life: wrapped in foil in the refrigerator approx. 3 days.