Gugelhupf with white chocolate and raspberry filling

Ingredients for 1 servings:

• 112 g cream cheese
• 85 g raspberry jelly
• 3 tbsp sugar
• 1 egg yolk
• 240 g butter or margarine
• 300 g sugar
• 1 tsp vanilla sugar
• 3 large eggs
• ½ tsp salt
• 300 g flour
• 2 ½ tsp baking powder
• 240 ml milk
• 113 g white chocolate, grated or in small pieces
• 150 g raspberries, fresh

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

White Chocolate Raspberry Swirl Cake

Preheat the oven to 175°C (350°F). Grease and flour the Bundt pan. You can also use baking spray. For the raspberry filling, mix the cream cheese, raspberry jelly, sugar, and egg yolks until smooth and set aside. Also mix the flour, baking powder, and salt and set aside. Now cream the butter, sugar, and vanilla sugar together on high speed for at least 2 minutes. Then gradually beat in the eggs and beat on high speed until very fluffy. Alternately beat in the flour mixture and milk on low speed, then fold in the white chocolate. Pour half of the batter into the greased baking pan, smooth it out, and spread the raspberry and cream cheese mixture on top. Then cover with the other half of the batter. The raspberry filling should not touch the cake pan, but should be completely surrounded by the batter. Bake in the preheated oven at 175°C (350°F) for approx. 55-60 minutes. Do the toothpick test to be sure! Let the cake cool in the pan for 10-15 minutes before turning it out. This is a Nordic Ware recipe from the USA for a 10-cup Bundt cake pan. The original recipe calls for dusting the cake with powdered sugar and garnishing it with fresh raspberries. However, I opted for a glaze made with powdered sugar and grenadine syrup.