Summary

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

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Instructions

1. 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!
2. Drain the cherries well. Roughly dice the nougat.
3. Halve the dough. Mix in the cocoa powder, nougat and egg liqueur under half. Mix the light batter with the cherries.
4. 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.
5. Bake in a preheated oven (fan oven 150 ° C / electric stove 175 ° C) for approx. 60 minutes.
6. Let cool and dust with icing sugar.