Mini marble gugelchen with raspberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat oven6 (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Grease the troughs of a ring cake tin (12 troughs) and dust with flour. Whisk eggs, sugar and vanilla sugar with the whisk of the mixer until creamy.

2. 2

   Sift flour and baking powder over it and stir in briefly. Whip 250 g cream until stiff and fold in. Halve the dough. Stir into one half of the cocoa.

3. 3

   Place the dark dough on one side of each bowl, spread the light dough on the other side of the bowl. Bake in the oven for approx. 12 minutes, remove from oven and let cool for approx. 5 minutes. Turn out carefully and let cool off.

4. 4

   Wash the baking tray, dry well, grease again and dust with flour. Pour in the remaining dough as described under point 2 and bake.

5. 5

   Raspberries selected. Whip 300 g cream until stiff, pour in 2 tbsp. icing sugar. Stir in the raspberries so that some berries are crushed. Serve the gugelchen with raspberry cream. Dust with remaining icing sugar.