John Myers
Contents
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Ingredients
- 150 g Cherries in a glass
- Some flour
- 250 g Butter
- 290 g Sugar
- 0,5 Pck. Vanilla sugar
- 1 pinch Salt
- 2 Egg yolk
- 2 Eggs
- 1 tsp Grated zest of an organic lemon - alternatively 1 packet of lemon baking flavor
- 100 g Natural yoghurt
- 2 tbsp Rum
- 135 g Flour
- 125 g Food starch
- 2 tsp Baking powder
- 50 g Ground almonds
- 4 tbsp Mandl pins
- Some sugar
- 200 g White couverture
Instructions
- Preheat the oven to 180 degrees. Drain the cherries and drain well. Grease the bundt cake tin and sprinkle with semolina (especially the middle).
- Mix the butter, sugar, vanilla sugar and salt until creamy. Gradually stir in the egg yolks and eggs into the butter mixture and whisk thoroughly. Then stir in the lemon peel / baking flavor, yogurt and rum vigorously. Mix the flour with the starch, baking powder and almonds and gradually stir into the mixture.
- Turn the well-drained cherries in a little flour, carefully fold into the batter and pour everything into the prepared dish. Put everything in the middle of the oven for 45 - 55 minutes. Make a stick test, no more dough should stick to it. Then switch off the oven immediately, tilt the door or - if possible - open it completely and let the cake cool down a little.
- In the meantime, lightly toast the almond sticks in a pan without fat, sprinkle with some sugar and caramelize. Remove from heat and let cool down.
- Melt the couverture in a water bath. Pour over the cooled, turned Gugelhupf and decorate with the caramelized almond sticks.
- 6 ............. you can eat .................
Nutrition
Serving: 100gCalories: 330kcalCarbohydrates: 68.6gProtein: 4.4gFat: 2.3g
