Amaretto Cream, Strawberry and Stracciatella Gugl

Amaretto cream and strawberry Gugl

1. Bring the ingredients to room temperature before preparation. Grease bundt cake molds and dust with flour. Preheat the oven to 210 degrees top / bottom heat.
2. Slit the vanilla pod lengthways and scrape out the pulp. Heat the butter and slowly stir in the sifted powdered sugar, the vanilla pulp and a tablespoon of amaretto. Fold in the egg and stir everything together until smooth. Whip the cream until stiff and fold in. Sieve the flour and fold into the mixture.
3. Wash and clean the fresh strawberries, cut into small pieces and mix with 1 tablespoon of amaretto in a separate bowl. Dust some flour over the strawberries. Then fold under the mass.
4. Fill the dough into the bundt cake molds and bake in the preheated oven in the lower third for about 14 minutes. Then take it out of the oven, let it cool down and remove it.
5. Tip 5: Strawberries are best enjoyed in May, when they are bright red and taste fruity. Take the time to pick the strawberries yourself.

Stracciatella Gugl

1. Bring the ingredients to room temperature before preparation. Melt the butter for greasing the bundt cake molds in a saucepan, spread out each of the small molds with a kitchen brush and dust them lightly with flour. Preheat the oven to 210 degrees top / bottom heat.
2. Slit the vanilla pod lengthways and scrape out the pulp with the back of a knife. Melt the butter and stir in the sifted powdered sugar with the vanilla sugar and the pulp of the vanilla pod.
3. Sieve the flour and fold into the mixture. Cut the dark chocolate into small cubes with a knife and fold into the batter with the yoghurt.
4. Fill the dough with a piping bag into the Gugelhupf molds and bake in the preheated oven in the lower third for about 15 minutes. Then take it out of the oven, let it cool down and remove it.