John Myers
Gugelhupf Black Forest Cherry
The perfect gugelhupf black forest cherry recipe with a picture and simple step-by-step instructions.
- 1 Glass Morello cherries
- 100 Milliliters Kirsch
- 250 g Soft butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 5 Eggs
- 150 g Creme fraiche Cheese
- 375 g Flour
- 1 packet Baking powder
- 4 tablespoon Unsweetened cocoa
- For the cast:
- 150 g Powdered sugar
- Kirsch
- Pour the morello cherries into a sieve and allow to drain. Place the drained morello cherries in a bowl, add the kirsch and leave to marinate for about 30 minutes.
- In a mixing bowl, beat the butter, sugar and vanilla sugar until creamy. Stir in the eggs. Add the crème fraîche and the kirsch from the marinated morello cherries and stir in. Mix the flour with the baking powder and cocoa and stir in two portions. Finally fold in the morello cherries.
- Pour the dough into the prepared pan and smooth it out. Place the cake in the oven preheated to 160 degrees and bake for about 60 – 65 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the tin for 15 minutes. Now turn the cake out onto a cake plate and let it cool down.
- Mix the icing sugar with the kirsch until smooth, brush the cooled Gugelhupf with it and let the glaze set.
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