John Myers
Chocolate – Hazelnut – Quark – Bundt Cake
The perfect chocolate – hazelnut – quark – bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 5 Free range eggs
- 250 g Curd 40%
- 125 g Nut nougat
- 200 g Ground hazelnuts
- 400 g Flour
- 2 packet Baking powder
- 200 g Whole milk chocolate shavings
- 150 Milliliters Milk
- 100 g Hazelnut cake icing
- In a mixing bowl, beat the softened butter with the sugar until creamy. Gradually stir in the eggs. Melt the nut nougat gently over a water bath and let it cool down a little.
- Stir the quark into the butter and egg mixture. Add the slightly cooled nut nougat cream and stir in. Stir in the hazelnuts. Mix the flour with the baking powder and stir in two portions.
- Add the milk and stir in. Finally, fold the chocolate shavings into the dough. Put everything in a prepared Gugelhupf tin and smooth it out. Place the cake in the oven at 180 degrees (convection) and bake for about 60 – 65 minutes (chopsticks sample)
- After the baking time, take it out of the oven and let it cool down in the tin. Melt the cake icing over a water bath. Turn the cooled Gugelhupf out onto a cake plate and coat with the cake icing.
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