Patzerl Bundt Cake

Name: Patzerl Bundt Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 180 ml Milk; 60 g Sugar; 1 cube (42 g) Yeast; 500 g Flour; 60 g Butter or margarine; 3 Eggs (size M); 1 Egg Yolk; 1 package Bourbon vanilla sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 pinch Salt; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; 250 g Low-fat curd; 80 g Icing sugar; 1/2 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1/2 untreated lemon; 50 g Butter or margarine; 120 g Ladyfingers; 250 g Milk; 1 pinch Salt; 1 TEASPOON Cinnamon; 80 g Icing sugar; 250 g ground hazelnuts; 2 TABLESPOONS Plum jam; 1 TABLESPOON Rum

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

180 ml Milk
60 g Sugar
1 cube (42 g) Yeast
500 g Flour
60 g Butter or margarine
3 Eggs (size M)
1 Egg Yolk
1 package Bourbon vanilla sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 pinch Salt
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
250 g Low-fat curd
80 g Icing sugar
1/2 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1/2 untreated lemon
50 g Butter or margarine
120 g Ladyfingers
250 g Milk
1 pinch Salt
1 TEASPOON Cinnamon
80 g Icing sugar
250 g ground hazelnuts
2 TABLESPOONS Plum jam
1 TABLESPOON Rum

Directions

1
Heat half the milk and 1 teaspoon of sugar. Dissolve yeast in it. Put the flour in a bowl and make a depression in the middle. Pour in the yeast milk and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat, add the rest of the milk and mix with the rest of the sugar, eggs, egg yolks, vanilla sugar, lemon peel and salt and add to the flour.
2
Work everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise for another 20 minutes. Meanwhile, for the filling, stir the quark, icing sugar, pudding powder and lemon zest until smooth. Melt the fat and stir in. For the nut filling, grind the lady fingers finely in the universal chopper. Mix milk, salt, cinnamon and icing sugar, bring to the boil and stir in the sponge cake and nuts. Bring to the boil briefly. Stir in plum puree and rum. Grease a ring cake tin (22 cm Ø; 2 litres capacity) and sprinkle with flour. Knead dough and divide into 24 patties. Press flat and divide the two fillings separately into 12 dough plates.
3
Bring to the boil briefly. Stir in plum puree and rum. Grease a ring cake tin (22 cm Ø; 2 litres capacity) and sprinkle with flour. Knead dough and divide into 24 patties. Press flat and divide the two fillings separately into 12 dough plates. Form balls from them and layer them in the cake tin. Cover and leave to rise for another 20 minutes. Then bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Remove from the oven, let it cool down a little, then turn out onto a cake rack and let it cool down. Sprinkle with icing sugar before serving. Tastes best fresh
4
Form balls from them and layer them in the cake tin. Cover and leave to rise for another 20 minutes. Then bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Remove from the oven, let it cool down a little, then turn out onto a cake rack and let it cool down. Sprinkle with icing sugar before serving. Tastes best fresh