Vanilla – Sour Cherry – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 225 grams sugar
- 1 pinch (s) salt
- 3 packs vanilla sugar
- 4 egg (s), separated
- 300 grams flour
- 2 teaspoons baking soda
- 80 ml milk
- 150 g sour cherries (sour cherries), drained (from the lass)
Print Recipe
Pin Recipe Instructions
- Grease and flour a bundt pan - instead of flour you can also use ground almonds or other nuts, I have the feeling that it always makes the whole thing a bit better! Place in the refrigerator while the dough is being prepared. Preheat the oven to 180 ° convection.
- Beat the 4 egg whites into firm snow.
- Mix the butter with the sugar, vanilla sugar, salt and the 4 egg yolks until very frothy. Gradually stir in the flour and baking powder with the milk. First fold in the egg whites, then fold in the sour cherries.
- Fill the dough into the Gugelhupf pan and bake for about 70 minutes, chopstick test!
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