Gugelhupf with pralines

Ingredients for 1 servings:

• 250 g margarine or butter, soft
• 25 g brown cane sugar
• 1 pinch of salt
• 1 bag of vanilla sugar
• 4 eggs
• 125 ml Baileys Irish Cream
• 250 g wheat flour type 405
• 3 tsp, leveled baking powder
• 1 pack of pralines (seafood, approx. 250 g)
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Cut 200g of seafood pralines into large pieces. Preheat the oven to 175°C (top/bottom heat). Grease a 22cm Bundt cake pan with margarine and flour. Combine the margarine, sugar, salt, and eggs in a bowl and mix everything with a mixer. Then add the flour, baking powder, and Baileys to the egg mixture and mix in. Fold in the praline pieces and pour the batter into the pan, smoothing it down. Bake on the middle rack of the oven for about 50 minutes. Do a skewer test. Place the pan on a wire rack and let the cake cool for 10 minutes. Then turn it out of the pan and let it cool completely. Dust with powdered sugar and decorate with the remaining pralines.