Bundt cake with cherry-mascarpone filling

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 1 Organic Lemon
  • 200 g Butter or margarine
  • 100 g Sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 225 g Flour
  • 50 g Cornstarch
  • 3 TSP Baking Powder
  • 3 TABLESPOONS Milk
  • 250 g Icing sugar
  • 100 g Mascarpone
  • 1 package Vanillin sugar
  • 30 g Cherry Jam
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash the lemon, grate dry and thinly grate the peel of 1/2 lemon. Halve the lemon, squeeze the juice. Cream fat, sugar, salt and lemon peel with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with the milk. Finally add 1 tbsp. lemon juice

  2. 2

    Grease a tray with 6 small Bundt cake troughs (each with a capacity of approx. 200 ml) and dust with flour. Pour the dough into the troughs and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Then allow to cool slightly, turn out of the tin onto a cake rack and allow to cool

  3. 3

    Stir icing sugar, 4 tablespoons of water and 4 teaspoons of lemon juice to a thick, smooth glaze. Cover cooled cakes with the icing and let them dry for about 1 hour. Mix mascarpone and vanillin sugar and stir in jam slightly (streaky). Fill the hollows of the cakes with mascarpone cream and serve immediately

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal
CARBS
49 g
FATS
19 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeBaking tip