Black Forest Cherry Gugelhupf

Ingredients for 1 servings:

• 220 g butter
• 250 g sugar
• 1 tbsp vanilla sugar
• 5 eggs, separated
• 370 g flour
• 1 packet of baking powder
• 1 tbsp rum
• some vanilla flavor, liquid
• 100 g dark chocolate, melted
• 125 ml whipped cream
• 300 g cherry(s) or compote cherries from the can
• 2 tbsp cherry juice
• Fat and flour for the mold
• Chocolate glaze, white
• Cherry(s)
• Pistachios, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cream the butter with the sifted sugar, vanilla sugar, vanilla flavoring, and rum until fluffy. Add the egg yolks, one at a time, and beat until creamy. Sift the flour with the baking powder and stir into the yolk mixture alternately with the cream. Beat the egg whites until stiff peaks form. Fold the cherry juice and beaten egg whites into the batter. Divide the batter in half. Stir the melted dark chocolate into one half of the batter and the cherries into the other. Pour the batter mixture alternately into a greased and floured bundt cake pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 60 minutes. Let the bundt cake cool, turn it out, and decorate with a little white chocolate glaze, cherries, and chopped pistachios.