Amarena Cherry Bundt Cake

Ingredients for 1 servings:

• 225 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs, size M
• 180 g cherries (sweetened amaretto cherries)
• 400 g spelt flour, 630
• 3 tsp baking powder
• 75 g chocolate decoration (drops)
• 6 tbsp milk
• 75 g white chocolate coating
• 15 half cherries, (Amarena)

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 50 minutes; Total time approx. 2 days 1 hour 20 minutes

This Gugelhupf has set beautifully after about 2 days of storage!!! Halve all the amaretto cherries and set 15 halves aside for decoration. Preheat the oven to 175°C. Cream butter, sugar, vanilla sugar, and salt until fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and gradually stir into the foam mixture alternately with the milk. Fold in the chocolate chips and the halved amaretto cherries. Transfer the mixture to a prepared Gugelhupf tin and smooth it out. Place the tin in the oven and bake for about 50 minutes; do the skewer test. Then remove from the oven, let cool in the tin for 10 minutes, and then carefully turn out. Once the Gugelhupf has cooled, warm the chocolate coating in a water bath. Then use a spoon to arrange stripes on the cake. Decorate the top with the reserved cherries and chill the whole thing. It is best when it has been kept well chilled and covered for 2 days to mature!