Gugelhupf with cherries

Name: Gugelhupf with cherries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 glass (720 ml) Sour cherries; 1 (100 g) chocolate bar; 250 g soft butter/margarine; 1 cup(s) (175 g) Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1/2 TEASPOON Cinnamon; 4 Eggs (Gr. M); 1 cup(s) (125 g) Semolina; 1 cup(s) (100 g) Breadcrumbs; 1 cup(s) (85 g) mixed almonds; 1 cup(s) (100 g) + 1 tablespoon of flour; 1 package Baking Powder; 8 tablespoons (80 ml) Rum; 2 tablespoons (20 g) flaked almonds; 10 tablespoons (200 g) Apricot Jam

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 glass (720 ml) Sour cherries
1 (100 g) chocolate bar
250 g soft butter/margarine
1 cup(s) (175 g) Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1/2 TEASPOON Cinnamon
4 Eggs (Gr. M)
1 cup(s) (125 g) Semolina
1 cup(s) (100 g) Breadcrumbs
1 cup(s) (85 g) mixed almonds
1 cup(s) (100 g) + 1 tablespoon of flour
1 package Baking Powder
8 tablespoons (80 ml) Rum
2 tablespoons (20 g) flaked almonds
10 tablespoons (200 g) Apricot Jam

Directions

1
Drain the cherries well. Prepare a cup that holds 200 ml of liquid. Measure all ingredients with the cup indication with this cup
2
Roughly chop the chocolate. Beat the fat, sugar, vanillin sugar, 1 pinch of salt and cinnamon until creamy. Stir in the eggs one by one. Mix semolina, breadcrumbs, ground almonds, 1 cup of flour and baking powder. Alternately stir in rum. Dust cherries, except for 10 pieces for decoration, with 1 tbsp. flour. Fold in with chocolate
3
Pour the dough into a greased, breadcrumbed ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity), smooth it down. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 1-1 1/4 hours. Turn out of the tin, let cool down
4
Roast the flaked almonds without fat. Heat the jam, pass through a sieve. Spread the cake with it and decorate with flaked almonds and the rest of the cherries. Let dry