Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 ml cream
- 250 g butter, soft
- 1 pinch (s) salt
- 225 grams sugar
- 1 point vanilla sugar
- 4 egg (s)
- 450 g flour
- 1 point baking powder
- 2 tablespoon cocoa powder
- 5 tablespoon egg liqueur
- 100 g nouat
- 1 glass morello cherries
- Fat, for the shape
- Flour, for the mold
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Beat soft butter, salt, sugar and vanilla sugar until creamy. Stir in eggs one at a time. Mix the baking powder and flour, sieve on the egg mixture and stir in with the cream. Don`t stir too long!
- Drain the cherries well. Roughly dice the nougat.
- Halve the dough. Mix in the cocoa powder, nougat and egg liqueur under half. Mix the light batter with the cherries.
- Grease a wreath or Gugelhupf tin and dust with flour. Pour in the light dough. Spread the dark dough on top and pull through with a fork.
- Bake in a preheated oven (fan oven 150 ° C / electric stove 175 ° C) for approx. 60 minutes.
- Let cool and dust with icing sugar.
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