Bundt cake

Name: Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 glass (670 ml; drained 370 g) Morello cherries; 5 Eggs (size M); 80 g Butter or margarine; 180 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 TABLESPOONS Lemon juice; 180 g Flour; 1/2 package Baking Powder; 1 package (200 g) Dark chocolate coating; 2 TABLESPOONS g; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 glass (670 ml; drained 370 g) Morello cherries
5 Eggs (size M)
80 g Butter or margarine
180 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 TABLESPOONS Lemon juice
180 g Flour
1/2 package Baking Powder
1 package (200 g) Dark chocolate coating
2 TABLESPOONS g
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries on a sieve. Separate the eggs for the dough. Cream egg yolk, fat, 90 g sugar, lemon peel and lemon juice. Mix flour and baking powder and stir in little by little. Beat egg white and remaining sugar until stiff and fold into the dough. Pour the dough into a greased, flour-spread ring cake mould (2 litres capacity; 23 cm Ø). Spread cherries on top.
2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Cover the cake after about 25 minutes. Let it cool down a little, turn out of the tin and let it cool down completely. In the meantime melt the chocolate coating on a hot water bath. Cover the cake with it. Sprinkle with chocolate shavings. Makes about 20 pieces
3
Cups: Eschenbach