Cherry and gugelhupf with hazelnuts

Name: Cherry and gugelhupf with hazelnuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 400 g Cherries; 250 g Flour; 5 Eggs (size M); 200 g Icing sugar; 1 package Vanillin sugar; 250 ml Oil; 250 g Whipped cream; 150 g ground hazelnuts; 1 package Baking Powder; 2 TABLESPOONS Sugar; 50 g Hazelnut kernels; 125 g Cake glaze "hazelnut flavor"; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

400 g Cherries
250 g Flour
5 Eggs (size M)
200 g Icing sugar
1 package Vanillin sugar
250 ml Oil
250 g Whipped cream
150 g ground hazelnuts
1 package Baking Powder
2 TABLESPOONS Sugar
50 g Hazelnut kernels
125 g Cake glaze "hazelnut flavor"
7-10 Tbsp Fat and flour
baking paper

Directions

1
Wash cherries, drain well, remove stalks, halve and remove stones. Lightly dust the cherries with approx. 25 g flour
2
Beat the eggs, icing sugar and vanillin sugar with the whisk of the hand mixer until thick and frothy. Slowly add oil and cream and mix. Mix 225 g flour, ground hazelnuts and baking powder, sieve over it and stir in
3
Fold the cherries into the dough. Grease a ring cake tin (3 litres capacity) and dust with flour. Fill the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Take the ring cake out of the oven and let it cool down. Turn the cake onto a kitchen grid and let it cool down
4
Caramelise the sugar in a pot, stir in the hazelnuts quickly with a wooden spoon and place on a baking tray lined with baking paper. Let it cool down for about 15 minutes and chop it roughly. Prepare the hazelnut glaze according to the instructions on the packet. Cover the cake with the icing, sprinkle with caramelised hazelnuts and allow to dry
5
Waiting time 2-3 hours