Urmelis Latte Macchiato Marble Gugelhupf with Cherries

Ingredients for 1 servings:

• ¾ jar morello cherries, drained, approx. 300 g
• 3 tbsp coffee liqueur
• 130 g dark chocolate (tart cream)
• 130 g white chocolate
• 360 g flour
• 1 packet of baking powder
• 7 g espresso powder, instant, 4 – 5 sticks of 1.8 g each
• 2 tsp water, lukewarm
• 250 g butter
• 5 drops of vanilla flavor
• 190 g sugar
• 5 large eggs, size L
• 200 g cream
• 2 packets of vanilla sugar
• 1 pinch of salt
• powdered sugar
• Cherry juice from the jar
• 9 morello cherries, about

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 15 minutes

3 juicy, delicious layers with aromatic cherries, combined in one bun

Drain the morello cherries well the day before baking, reserving the juice. Place the cherries in a bowl and drizzle with 2 tablespoons of coffee liqueur and let them marinate in the refrigerator overnight. Preheat the oven to 180°C (top/bottom heat). Grease and flour a Bundt cake pan. Remove the cherries from the soaking liquid, place them on kitchen paper, pat dry, and lightly dust all but 9 cherries with flour. Dice both types of chocolate separately. Melt the dark, bitter cream chocolate in the microwave at 300 watts for about 2 minutes and let cool slightly. Mix the flour with the baking powder in a bowl. Mix the espresso powder with the water and 1 tablespoon of coffee liqueur. In a large bowl, beat the butter until peaks form. Stir in the sugar, salt, and vanilla extract. Add the eggs, one at a time, and beat until the mixture is light in color. Quickly stir in the flour mixture alternately with the cream, then divide the batter equally between 3 bowls. Stir the melted dark chocolate into the first part and spread it in the dish. Stir the coffee powder and 1 packet of vanilla sugar into the second part and spread the batter on top of the dark batter. Now spread almost all of the cherries on the coffee batter, reserving a few. Stir the diced white chocolate and 1 packet of vanilla sugar into the third part. Spread it on the coffee batter and top with the remaining cherries. Smooth each layer evenly. Bake the cake in the middle of the oven for 55-60 minutes. Let it cool on a wire rack for about 15 minutes, then turn out and let it cool completely. To decorate, stir together a thick paste from the powdered sugar and cherry juice. Press the remaining 9 cherries into the glaze and spread it on the cake, pressing lightly, then sprinkle with powdered sugar. Enjoy immediately or let it sit overnight.