Jolly filled bundt cake
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451Delicate, bright, tasty dessert.
recipe,photo-recipe,chocolate,redcurrant jam,Bundt cakes,Easter recipes
Bundt cakes
Ingredients
Ingredients
| baking powder for gingerbread | 0.5 ?? | pk kcal | ½ | pack | |
| chocolate | 2.75 385 | oz kcal | 75 | grams | |
| egg white | 4 68 | pcs kcal | 4 | pieces | |
| egg yolk | 6 342 | pcs kcal | 6 | pieces | |
| flour medium | 4 214 | tbsp kcal | 4 | tablespoon | |
| flour medium | 0 ?? | kcal | 0 | ||
| icing decorations | 0 ?? | kcal | 0 | ||
| powdered sugar | 4 156 | tbsp kcal | 4 | tablespoon | |
| redcurrant jam | 3 104 | tbsp kcal | 3 | tablespoon | |
| semi skimmed milk 1,5% | 3.25 24 | tbsp kcal | 50 | milliliters | |
| unsalted butter | 3.5 734 | oz kcal | 100 | grams | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| water | 4 0 | tbsp kcal | 4 | tablespoon |
Recipe
1. Bundt cake
egg yolk 4 pcs • powdered sugar 4 tbsp • water 4 tbsp
Beat egg yolks with sugar and water.
2.
flour medium 4 tbsp • baking powder for gingerbread 0.5 pk
Blend flour with baking powder in the eggs.
4.
unsalted butter • flour medium
Pour the dough into a smaller bundt cake pan greased with butter and sprinkled with flour. Bake the bundt cake in preheated oven at 390°F (200°C) 15 - 20 minutes.
5. Chocolate cream
chocolate 2.75 oz (75 g) • semi skimmed milk 1,5% 3.25 tbsp (50 ml)
Melt chocolate in milk over the water bath.
7.
unsalted butter 3.5 oz (100 g)
Cut the butter into pieces, let it soften and whisk it into a foam together with the chocolate mixture.
8. Filling of the bundt cake
redcurrant jam 3 tbsp
Cut the bundt cake into three layers. Spread jam over the bottom layer and lay middle layer on top of it.
9.
Spread half of the cream over the middle layer.
10.
Lay the last layer and spread the whole bundt cake with the second half of the cream.
12.
Bon appetit!
