Cranberry Bundt cake
easy
90 mins
90 mins
Ingredients
- 100 g + 1 tablespoon cranberries in own juice (glass)
- 4-5 Tbsp Cranberry juice (glass)
- 250 g Butter or margarine
- 250 g Sugar
- 2 packages Vanillin sugar
- 5 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 250 g Whipped cream
- 250 g Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Drain the cranberries and collect the juice. Puree 100 g cranberries and 3 tablespoons cranberry juice. Cream fat, sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and alternately stir in 100 g whipped cream.
- 2
Halve the dough. Stir the cranberry puree into one half. Pour the dough alternately by the spoonful into a greased and flour-blown ring cake tin (2.5 litres capacity). Marble the dough with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven and let it rest in the form for 10 minutes. Turn the cake out of the tin and let it cool down on a cake rack (approx. 2 hours). Mix icing sugar with 1-2 tablespoons cranberry juice to a thick icing. Cover cake with icing and let it dry (approx. 30 minutes). Whip 150 g whipped cream until stiff, while pouring in 1 sachet of vanillin sugar.
- 3
Take the cake out of the oven and let it rest in the form for 10 minutes. Turn the cake out of the tin and let it cool down on a cake rack (approx. 2 hours). Mix icing sugar with 1-2 tablespoons cranberry juice to a thick icing. Cover cake with icing and let it dry (approx. 30 minutes). Whip 150 g whipped cream until stiff, while pouring in 1 sachet of vanillin sugar. Pour the whipped cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Decorate with 1 tablespoon of cranberries
Nutrition Facts
440 kcal
59 g
20 g
6 g
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