Gugelhupf with cherries and chocolate

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 2 tbsp vanilla sugar
• 2 pinches of salt
• 4 large eggs, otherwise 5 – 6 smaller ones
• 250 g flour
• 30 g baking powder
• 50 g cornstarch (or potato flour)
• 50 g chocolate sprinkles or chocolate shavings
• 4 cl cognac
• 1 jar morello cherries (sour cherries)
• 1 tsp water
• 1 tsp cognac
• 4 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very moist and quick sponge cake

Beat the soft butter with the sugar, vanilla sugar and salt until very light and fluffy. Then gradually add the eggs. Mix the flour with the starch and baking powder, sift it into the butter/egg mixture and mix briefly and vigorously. Briefly fold in the chocolate sprinkles and finally stir in the cognac very briefly. Butter a Bundt cake tin thickly with very soft butter and sprinkle with breadcrumbs. Pour the batter evenly into the pan. Let the cherries drain briefly and place them on the batter. Bake in the middle of the oven at 175°C (without fan) for 30 minutes, then reduce the heat to 150°C and bake for a further 20-30 minutes (depending on the oven). Test for doneness and remove from the oven. After about 30 minutes, carefully turn out of the tin onto a wire rack. Make a glaze from the water/cognac and icing sugar and spread a thin layer over the still lukewarm cake. TIP: Keeps in Tupperware containers for about 5 – 7 days.