Raspberry Marble Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g butter
- 240 g suar
- 1 packet vanilla sugar
- 240 g flour
- 1 packet baking powder
- 4 egg (s)
- 120 g raspberries
- 1 tablespoon rum
- 150 ml orange juice
- 3 tablespoon cocoa powder
- Fat and flour for the mold
For decoration:
- some chocolate, dark
- some raspberries
- some sugar pearls
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar and rum until frothy. Gradually stir in the egg yolks. Mix the flour with the baking powder and stir sifted alternately with the orange juice into the yolk mixture. Beat the egg white into snow and fold in.
- Preheat the oven to 175 ° C.
- Divide the dough and mix one half with the cocoa powder. Put the light dough and the dark dough alternately in a greased and floured bundt cake pan. Put the raspberries all over the batter. Pull through the dough with a fork.
- Bake the cake in the preheated oven at 175 ° C for about 50 - 60 minutes.
- Let the Gugelhupf cool down and turn it out. Garnish with softened dark chocolate, raspberries and sugar pearls.
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