Festive Gugelhupf

Ingredients for 1 servings:

• 250 g flour (all-purpose flour)
• 250 g granulated sugar
• 4 eggs
• 1 cup of cream
• ½ tsp baking powder
• 1 tbsp vanilla sugar
• 2 tbsp cocoa powder
• 2 tbsp milk or rum
• Butter and breadcrumbs for the mold
• Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Marble Bundt Cake without Butter

Grease the Bundt cake tin with butter and sprinkle with breadcrumbs. Beat the sugar, vanilla sugar, and eggs until frothy. Whisk the cream until stiff peaks. Slowly stir the flour mixed with the baking powder into the egg mixture, then fold in the cream. Divide this mixture in two. Whisk the cocoa with the milk (or rum) until smooth. Mix part of the mixture with the cocoa mixture. If this part of the batter is too stiff, add a little more milk. Now alternately pour the two mixtures into the tin. Place the cake on the second rack from the bottom in an oven preheated to 160°C (top/bottom heat) and bake for approx. 50 minutes. Turn the cake out of the tin, let it cool, and serve sprinkled with icing sugar.