Classic: Donauwelle Gugelhupf
The fluffy marble cake with cherries and crunchy chocolate is guaranteed to be a success – you’ll bake it again and again!
INGREDIENTS
FOR THE DOUGH
325 g wheat flour (type 405)
1½ tsp baking powder
250 g soft butter
250 g sugar
1 packet of vanilla sugar
6 eggs (size M)
2 tbsp baking cocoa
2 tbsp sugar
6 tbsp milk
Some butter for the mold
FOR FILLING & COVERING
200 g double cream cheese
80 g sugar
1 egg (size M)
1 packet of vanilla pudding powder (37 g each)
1 jar of morello cherries (drained weight: 350 g)
150 g dark chocolate
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a silicone Bundt cake mold (Ø 24 cm). For the dough, sift the flour and baking powder into a bowl. In a second bowl, beat the soft butter with sugar and vanilla sugar until fluffy.
Step 2
Add the eggs one at a time to the butter mixture, then stir in the flour mixture in three portions. For the chocolate dough, stir the baking cocoa with sugar and milk in another bowl until smooth and mix with half of the light dough.
Step 3
Fill the prepared mold with half of the light dough and spread it up the sides with a spoon or dough scraper. For the cheesecake filling, mix the cream cheese with sugar, egg and vanilla pudding powder to form a smooth mixture.
Step 4
Pour the cherries through a sieve and drain well. Pour the cheesecake filling into the mold and spread half of the cherries on top. Pour the chocolate dough onto the cheesecake filling and finish with the rest of the light dough.
Step 5
Use a fork to marble the light and dark dough together. Be careful not to touch the cheesecake filling. Spread the remaining cherries on the marbled dough.
