John Myers
Bundt Cake with Quark and Nut Chocolate
The perfect bundt cake with quark and nut chocolate recipe with a picture and simple step-by-step instructions.
- 200 g Whole milk nut
- 100 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 200 g Ground hazelnuts
- 300 g Flour
- 2 packet Baking powder
- 250 g Quark
- 1 tablespoon Rum
- 4 drops Butter vanilla flavor
- 200 Milliliters Milk
- 2 Pinches Salt
- 100 g Hazelnut cake icing
- Cut the nut chocolate into small cubes.
- In a mixing bowl, beat the butter, sugar, vanilla sugar, rum, a pinch of salt and the vanilla flavor until creamy. Separate the eggs, set the egg whites aside and stir in the egg yolks. Mix the flour with the baking powder and stir in two portions.
- Stir in the quark and milk. Add the ground hazelnuts and stir in. Beat the egg white with the second pinch of salt until stiff, add to the batter and fold in. Add the chocolate pieces and fold in. Now pour the dough into the prepared Gugelhupf tin.
- Place the Gugelhupf in the oven preheated to 175 degrees (convection) and bake for about 60-65 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Turn the cooled Gugelhupf out onto a cake plate. Melt the cake icing and decorate the Gugelhupf with it.
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