Poppyseed – Vanilla – 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
- 1 packet custard powder, vanilla
- 20 g cornstarch
- 250 g mararine, or butter
- 250 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 6 egg (s)
- 200 g poppy seeds (poppy seed bakin)
- 2 ½ teaspoons baking powder
- 8 tablespoon heavy cream
- 8 tablespoon egg liqueur
- Fat, for the shape
- Flour, for the mold
- powdered sugar
- cake icing, chocolate
Print Recipe
Pin Recipe Instructions
- For the batter, stir the soft margarine / butter until creamy. Add sugar, vanilla sugar and salt and stir. Mix in the eggs one by one. Mix the flour with the baking powder, pudding powder and cornstarch and stir in alternately with the cream and egg liqueur.
- Pour half of the dough into a greased, floured Gugelhupf pan, stir the poppy seed cake into the other half. Spread the poppy dough on the other and pull it through in a spiral with a fork.
- Bake in a preheated oven at 180 ° C for about 40-45 minutes. Chopstick sample! Possibly cover with aluminum foil towards the end.
- Let the cake cool, turn it out of the mold and let it cool. Dust with powdered sugar or cover with a chocolate icing.
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