Mini Bundt cake

Name: Mini Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 72
Ingredients: 125 g Butter; 2 (25 g each) Bag of mild milk tea drink "chai latte; 150 g Fresh cream; 1 package Vanillin sugar; 1 pinch Salt; 75 g + 3 tablespoons sugar; 2 Eggs (size M); 175 g Flour; 1 heaped Tsp baking powder; 50 g crushed almonds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 72

125 g Butter
2 (25 g each) Bag of mild milk tea drink "chai latte
150 g Fresh cream
1 package Vanillin sugar
1 pinch Salt
75 g + 3 tablespoons sugar
2 Eggs (size M)
175 g Flour
1 heaped Tsp baking powder
50 g crushed almonds
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag

Directions

1
Grease the troughs (24 pieces, Gugelhupf confectionery in a mould) of the baking tin and dust with flour. Melt butter in a small pot, remove from the heat and let it cool down. Mix milk powder and crème fraîche. Cream vanillin sugar, salt, 75 g sugar and eggs with the whisk of the hand mixer
2
Allow the butter to shrivel and whip to a light yellow cream. Mix flour, baking powder and almonds, add and stir in. Add milk tea crème fraîche and stir in
3
Pour the dough into a piping bag. Cut off the tip with sharp scissors. Fill the hollows to approx. 2/3 with dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Take out of the oven and let rest for about 3 minutes. Turn out onto a cake rack. Put 3 tablespoons of sugar into a deep plate, dip the still warm cakes with the top side briefly into it
4
Wash the mould, dry it and grease and flour each time. Pour the dough into the troughs as described above, bake, turn over and dip in sugar. Results in a total of 3 trays. Arrange on a plate