Summary

Ingredients

For the filling:

• 80 g pumpkin seeds
• 50 ml milk
• 3 teaspoons sugar, brown
• 1 teaspoon butter
• 1 teaspoon breadcrumbs
• 0.5 teaspoon ½ cinnamon powder
• raisins

For the dough:

• 150 grams flour
• 0.5 ½ pack baking powder
• 125 g low-fat quark
• 35 g suar, brown
• 2 tablespoons oil
• 2 Table spoons milk
• 1 tablespoon rum
• 1 pinch (s) salt

For the glaze:

• 60 g powdered suar
• 1 tablespoon milk
• Pumpkin seeds
• Fat for the shape
• Flour for the mold

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Instructions

1. Grease and flour a small bundt pan (18 cm). Preheat the oven to 180 ° C top / bottom heat.
2. Finely grind the pumpkin seeds (e.g. with the Moulinex). Bring the milk, sugar, butter, breadcrumbs, cinnamon and raisins to the boil briefly, then set aside (the filling is a little runny at first, but then swells up).
3. Mix the flour and baking powder and sift into a mixing bowl. Add all remaining ingredients and knead. Roll out the dough into a rectangle on a floured surface and spread the filling. Roll up the long side of the sheet of dough, place it in the baking pan and bake for about 30 minutes. Chopstick sample!
4. After cooling, stir together powdered sugar and milk and coat the Gugelhupf with powdered sugar glaze, sprinkle with chopped or ground pumpkin seeds.
5. Tip:
6. For a normal-sized bundt pan, double the ingredients and increase the baking time to around 40-45 minutes.
7. This bundt cake is also suitable for those with nut allergies.