Christmas mini-bundt cake

Name: Christmas mini-bundt cake
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (360g) "Mix for Muffins American Style" (Dr. Oetker); 1 egg (size M); 50 ml Oil; 75 g chopped almonds; 7-10 Tbsp Fat and breadcrumbs; 10 (à 5 g) red cherries; 2 gestr. tbsp. icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (360g) "Mix for Muffins American Style" (Dr. Oetker)
1 egg (size M)
50 ml Oil
75 g chopped almonds
7-10 Tbsp Fat and breadcrumbs
10 (à 5 g) red cherries
2 gestr. tbsp. icing sugar

Directions

1
Place the baking mix, egg, 100 ml water and oil in a mixing bowl and mix with the whisks of the hand mixer to a smooth dough. Add the chocolate chips (included in the package) and almonds and stir in. Grease four cup cake tins (350 ml content) and sprinkle with breadcrumbs. Spread the dough into the four cups, smooth the surfaces and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes. Remove the cake from the oven, let it cool on a grid and turn out of the tins. Roughly chop the cherries. Dust with icing sugar and decorate the cherries