Danube Wave Gugelhupf

Ingredients for 1 servings:

• 250 g flour
• 150 g sugar
• 5 m.-sized eggs
• 1 pinch of salt
• 200 g butter
• 1 tsp vanilla extract
• 2 tsp baking powder
• 40 g cocoa powder
• 3 tbsp milk
• 1 m.-sized tonka bean(s), ground
• 200 g double cream cheese
• 1 m.-sized egg(s)
• 40 g sugar
• 10 g cornstarch
• 1 jar sour cherries, approx. 750 ml
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

for a 24cm Bundt pan

For the dough, beat the eggs with sugar, salt, and butter until frothy. Sift the flour and baking powder and carefully fold into the mixture. Divide the dough equally in half and place into two bowls. Add vanilla extract to the first bowl and set aside. Mix the dough from the second bowl with cocoa powder, milk, and ground tonka bean. Spoon both batters, alternating spoonfuls at a time, into a greased 24cm Bundt pan. Do not use all of the batter, only about two-thirds. The remaining third will be needed later for the final filling. For the filling, drain the cherries in a sieve. Beat the egg and sugar until frothy. Add the cream cheese and mix briefly. Then sift the cornstarch and stir well into the filling. Spoon the filling onto the dough and generously top with the cherries. Spread the remaining third of the batter over the cherries. Then mix the batter in a spiral motion using a fork. Bake in an oven preheated to 180°C (top/bottom heat) for approximately 55 minutes, then let it cool in the pan. Carefully remove the cooled Bundt cake from the pan, dust with powdered sugar, and serve.