Deluxe Bundt Cake

1. 

sponge biscuits 4.25 oz (120 g) • currant jam • unsalted butter • grated coconut

Cover sponge biscuits with jam and stick two together. Grease bundt pan with butter and dust with grated coconut.

2. Dough

chicken egg 4 pcs • powdered sugar 5.75 oz (160 g) • semi skimmed milk 1,5% ½ cup (125 ml)

Whisk sugar, milk and eggs into a foam.

3. 

baking powder for gingerbread 0.5 oz (12 g) • all-purpose flour / plain flour 8.75 oz (250 g)

Mix flour with one package of baking powder. Gradually stir flour into the eggs.

4. 

raisins 3.5 oz (100 g) • walnuts 3.5 oz (100 g)

Chop walnuts and add them to the dough, together with soaked and strained raisins.

5. 

Pour one-third of the dough into the pan and put in part of the prepared sponge biscuits. Repeat the process.

6. Baking

Flatten the surface of the bundt cake and bake it in the preheated oven at 345°F (175°C) 45 minutes.

7. Caramel topping

sugar granulated 1.75 oz (50 g) • sweet cream for cooking 3 tbsp • unsalted butter 1 oz (30 g)

Caramelize sugar in a pot, carefully stir in the sweet cream for cooking (hot caramel begins to foam). Stir until caramel melts in the cream. Set it aside, add butter, stir and allow to cool.

8. 

Once the bundt cake is done, allow it to cool for a while - it will come out of the pan easier. Then invert it and allow to cool. Pour it over with caramel topping and allow the topping to stiffen.

9. Serving in celebrations

whipping cream (30-33% fat)

Simply spray whipped cream on each portion.