Currant – Vanilla – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g butter
- 220 g suar
- 2 points vanilla sugar
- 1 packet pudding powder, (vanilla)
- 1 small Bottle / s aroma, (liquid vanilla aroma)
- 4 egg (s)
- 2 tablespoon rum
- 350 g flour
- 1 packet baking powder
- 250 ml whipped cream, (cream)
- 300 g currants, (currant). rubbed
For decoration:
- Currants, (currant)
- Meringue dipped in chocolate
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar, vanilla flavor and rum until very frothy. Gradually stir in the egg yolks. Slowly stir the whipped cream into the yolk mixture. Beat egg whites into snow. Mix the flour, baking powder and vanilla pudding powder, sieve and mix alternately with the egg whites into the dough.
- Dust the currants with flour and add to the batter.
- Pour the dough into a greased, floured Gugelhupf pan and bake in the preheated oven at 180 ° C for about 60 minutes.
- Cover the cake with foil after three quarters of the baking time.
- Let the Gugelhupf cool down, turn it out and decorate with currants and meringue biscuits as desired.
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