Rumtopf cake with chocolate chips

Ingredients for 12 servings:

• 250 g flour
• 120 g sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 200 g butter, soft (alternatively neutral oil)
• 1 cup of sour cream, approx. 200 g
• 100 g dark chocolate
• 3 eggs
• 500 g rum pot fruits
• 1 pinch of salt
• n. B. Grease for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Mix the sugar, vanilla sugar, and eggs until fluffy. Then add the sour cream, butter, and a pinch of salt. Mix the flour with the baking powder and slowly fold into the mixture until a smooth batter forms. Chop the chocolate into small pieces and fold in. Pour the batter into a greased 26cm springform pan. Spread the well-drained rum-soaked fruit evenly on top. If it’s very large, chop it up first. Bake the cake in a preheated oven at 170°C (top/bottom heat) for about 45 minutes on the middle rack. You’ve got a moist cake with a fruity highlight and a little kick!