Holiday – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, (universal flour)
- 250 g suar, (ranulated suar)
- 4 egg (s)
- 1 cup cream, (cream)
- 0.5 ½ point baking powder
- 1 point vanilla sugar
- 2 tablespoon cocoa powder
- 2 tablespoon milk or rum
- Butter and breadcrumbs for the pan
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Grease the bundt pan with butter and sprinkle with breadcrumbs.
- Mix the sugar, vanilla sugar and eggs until frothy.
- Beat the whipped cream until stiff. Slowly stir the flour mixed with baking powder into the egg mixture and fold in the cream. Divide this mass in two.
- Stir cocoa with milk (or rum) until smooth. Mix part of the mixture with the cocoa mixture. If this part of the dough is too firm, add a little more milk.
- Now alternately pour both masses into the mold.
- Now place in the tube, preheated to 160 ° C, on the second rail from the bottom, and bake for about 50 minutes. Turn out of the mold, allow to cool and serve sprinkled with icing sugar.
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