Uschis Schwarzwälder – Kirsch – Marble Gugelhupf

Summary

Ingredients

• 5 medium egg (s), separated
• 250 g mararine, soft
• 180 g suar, finer
• 1 cup yogurt, 3.5% fat content, (50g), stirred until creamy
• 1 tablespoon vanilla sugar, real bourbon vanilla
• some lemon zest, grated, or finesse
• 300 g spelled flour, type 630
• 75 g cornstarch
• 1 packet tartar baking powder
• 2 tablespoon cocoa powder
• 2 tablespoon Nutella or other nut nougat cream
• 1 glass morello cherries, pitted
• some flour to turn the cherries
• some liqueur (Eckes Edelkirschlikör)
• some kirsch, (Black Forest)
• Fat and flour for the mold

For the glaze:

• 200 g powdered suar
• Kirschwasser - liqueur mixture

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Instructions

1. First, drain the morello cherries and marinate in a mixture of Eckes Edelkirschlikör and Black Forest cherry brandy for at least 30 minutes. Preheat the oven to 180 ° C top / bottom heat. Drain the cherries and set aside the liquid that has been collected for the icing.
2. Make a foam mixture from the egg yolks, the soft margarine, grated lemon zest, two thirds of the sugar and the vanilla sugar. Mix flour with cornstarch and baking powder. Beat the egg whites with the remaining sugar into a very stiff snow. Now sift the flour mixture into the egg foam mixture and stir in the yoghurt, then fold in the egg whites loosely by hand. Transfer half of the dough to another bowl and stir in the cocoa and nut nougat mixture. If the dough is too tough, stir in some of the liquid that has been collected. Now alternately fill two thirds of the light and dark dough with a tablespoon into a greased Gugelhupf tin that has been dusted with flour and distribute the previously poured cherries rolled in a little flour evenly over it. Pour the remaining batter onto the cherries and marble briefly with a fork. Bake in a preheated oven at 180 ° C for about 1 hour. Chopstick sample! Let stand for another 15 minutes in the switched off, slightly open oven.
3. After cooling down briefly, turn the Gugelhupf onto a wire rack and let it cool down completely. Sift the powdered sugar and use the collected liquid to make a thick icing, add a little hot water or liqueur if necessary and cover the cake with it. If you don`t want a topping, you can dust the Gugelhupf with just powdered sugar.

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