All ingredients MUST be at the same temperature (room temperature). It is best to take all the ingredients out of the refrigerator / cupboard about 1 hour before starting and have them ready.
Beat the butter with the sugar and vanilla sugar until frothy. Then add each egg individually and beat each time for about 1 minute, so the cake will be very nice and fluffy.
Mix the baking powder with the flour and add to the butter-sugar-egg mixture alternately with the milk and stir.
Caution: do not add too much milk. A normal dough must be produced. In addition, do not beat the dough with the flour for too long. This way the cake stays light, but with a nice, fine crumb. Large pores after baking indicate that the dough was beating for too long.
Then put the cake in a greased Guglhupf tin sprinkled with breadcrumbs and bake at 180 ° to 200 ° top / bottom heat for about 60 minutes.
After baking, take the cake out of the oven, let it rest in the tin for 10 minutes and only then turn it out. Dust with powdered sugar or cover with icing / chocolate immediately after turning.
Variations:
- instead of 500 grams of flour, 200 grams of flour, 200 grams of ground almonds and 200 grams of ground hazelnuts -> this will be a delicious nut cake
- Put 2/3 of the dough in the baking pan, mix 1/3 of the dough with cocoa (e.g. Nesquick - amount as you like) and a little more milk and distribute evenly on the normal dough and then bake -> that gives a delicious marble cake
- instead of 1/4 liter of milk, a little more than 1/4 liter of eggnog
- Cook a pudding (no matter what the taste, whatever you like) according to the instructions on the packet; Pour half of the dough into the mold, spread the pudding over the dough and then put the other half of the dough on top and bake
There are no limits to other variants. This is a wonderful base dough for all kinds of cakes, just the way you like them.
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