Bundt cake with trail mix and chocolate icing
easy
90 mins
90 mins
Ingredients
- 250 g Butter or margarine
- 150 g + 1 tablespoon of sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 5 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 150 ml Milk
- 7-10 Tbsp grated peel and juice of 1 untreated lemon
- 1 (200 g) bag of trail mix
- 200 g Whole milk couverture
- 100 g Whipped cream
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream fat, 150 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the fat egg mixture alternately with the milk by the spoonful. Add lemon zest and juice, except for 2 tablespoons. Fold the trail mix, except for 4 hazelnut and almond kernels each, into the dough.
- 2
Grease a ring cake tin (2 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Remove from oven and let rest on a cake rack for about 10 minutes. Then turn out and let it cool down completely. Melt 1 tablespoon of sugar in a small pot, add 2 tablespoons of lemon juice and bring to the boil. Turn the remaining hazelnut and almond kernels in it and let them drip off. Melt the chocolate coating over a hot water bath. Cover the cake with it.
- 3
Melt 1 tablespoon of sugar in a small pot, add 2 tablespoons of lemon juice and bring to the boil. Turn the remaining hazelnut and almond kernels in it and let them drip off. Melt the chocolate coating over a hot water bath. Cover the cake with it. Let it dry. Whip the cream until stiff, fill into a piping bag with a perforated spout, squirt 8 spots onto the cake and decorate with the glazed seeds
- 4
waiting time approx. 2 hours
Nutrition Facts
450 kcal
45 g
26 g
8 g
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