John Myers
Chocolate – Hazelnut – Quark – Bundt Cake
The perfect chocolate – hazelnut – quark – bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g pata palupalu
- 200 g kō keʻokeʻo
- 5 huaʻai manuahi
- 250 g Curd 40%
- 125 g Nut nougat
- 200 g nā hazelnut lepo
- 400 g palaoa
- 2 ʻeke paʻakai paʻakai
- 200 g ʻO ka waiu waiu kokoleka kohu
- 150 Milili waiu
- 100 g Hazelnut keke keke
- I loko o kahi kīʻaha hui, e kuʻi i ka pata palupalu me ke kō a hiki i ka momona. E hoʻoulu mālie i nā hua. E hoʻoheheʻe mālie i ka nut nougat ma luna o kahi ʻauʻau wai a hoʻomāalili iki.
- E hoʻoulu i ka quark i loko o ka paila a me ka hui hua manu. E hoʻohui i ka ʻaila nut nougat i hoʻoluʻu iki a hoʻoulu i loko. E hoʻoulu i ka hazelnuts. E hoʻokuʻi i ka palaoa me ka pauka bakena a hoʻoulu i nā'āpanaʻelua.
- Add the milk and stir in. Finally, fold the chocolate shavings into the dough. Put everything in a prepared Gugelhupf tin and smooth it out. Place the cake in the oven at 180 degrees (convection) and bake for about 60 – 65 minutes (chopsticks sample)
- Ma hope o ka manawa e hoʻomoʻa ai, e lawe i waho o ka umu a hoʻomaloʻo i loko o ka pā. E hoʻoheheʻe i ka hau keke ma luna o kahi ʻauʻau wai. E hoʻohuli i ka Gugelhupf i hoʻoluʻu ʻia ma luna o kahi pā keke a kāwele me ka hau keke.
