John Myers
Chocolate Hazelnut Quark Bundt Cake
The perfect chocolate hazelnut quark bundt cake recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 200 g Sugar white
- 5 Eggs
- 250 g Quark
- 5 tablespoon Nut nougat cream
- 200 g Ground hazelnuts
- 300 g Flour
- 1 packet Baking powder
- 100 g Whole milk chocolate
- Hazelnut brittle
- Whole milk couverture
- In a mixing bowl, beat the butter and sugar until frothy. Add the eggs and stir in well. Stir in the quark and nut nougat cream.
- Mix the flour with the baking powder and stir in two portions. Add the hazelnuts and stir in. Roughly chop the nut chocolate and fold into the batter.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 60 minutes: (stick sample) After the baking time, remove it from the oven and let it cool in the pan.
- Melt the couverture over a water bath. Spread the couverture on the Gugelhupf and sprinkle with hazelnut brittle.
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