John Myers
Truffle – Mascarpone – Cherry – Bundt Cake
The perfect truffle – mascarpone – cherry – bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 3 teaspoon Lemon juice
- 1 packet Lemon peel
- 370 g Flour
- 1 packet Baking powder
- 125 g Truffle amaretto
- 250 g Mascarpone
- 2 tablespoon Rum
- 1 glass Sour cherries drained weight 350 grams
- 1 pinch Salt
- Pour the sour cherries into a sieve and drain well.
- In a mixing bowl, beat the butter, sugar, vanilla sugar, rum, lemon zest and lemon juice until frothy. Separate the eggs and stir in the yolks individually. Add the mascarpone and stir in.
- Mix the flour with the baking powder. Beat the egg whites with the pinch of salt until stiff. Now carefully stir both alternately into the egg mixture. Fold the drained sour cherries into the batter.
- Melt the truffles over a water bath. Pour half of the dough into the prepared Gugelhupf tin. Put the melted truffles on the dough and pull through the dough with a fork. Add the second half of the dough and smooth it out.
- Place the cake in the oven preheated to 180 degrees (convection) and bake for approx. 60 minutes. (Chopsticks sample) Let the finished cake cool in the mold and then turn it out onto a cake rack.
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