John Myers
Cherry Bundt Cake with Marzipan
The perfect cherry bundt cake with marzipan recipe with a picture and simple step-by-step instructions.
- 1 Glass Morello cherries
- 250 g Soft butter
- 200 g Marzipan raw mass
- 250 g Sugar white
- 1 packet Vanilla sugar
- 6 Free range eggs
- 1 pinch Salt
- 400 g Flour
- 1 packet Baking powder
- 150 Milliliters Milk
- 150 g Couverture whole milk
- Pour the cherries into a colander and drain. Cut the raw marzipan mixture into smaller cubes.
- In a mixing bowl, stir the softened butter, sugar, vanilla sugar and a pinch of salt until creamy. Add the marzipan cubes and stir in. Mix the flour with the baking powder and stir in alternately with the milk.
- Now place the dough in layers with the cherries in the prepared Gugelhupf tin. The last layer needs to be dough.
- Now place the Gugelhupf in the oven preheated to 175 degrees (top – bottom heat) and bake for about 60 minutes. (Stick sample) Cover the last 15-20 minutes with aluminum foil. After the baking time, take it out of the oven and let it cool down in the tin.
- Turn the cooled Gugelhupf out onto a cake plate. Melt the couverture over a water bath and brush the cake with it.
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