Chocolate Bundt Cake with 120g raspberries, prepared in a flash!
220g butter
220g sugar
1 packet vanilla sugar
220g flour
1 packet baking powder
4 eggs
120g raspberries
1 tbsp rum
150ml orange juice
3 tbsp cocoa powder
Fat and flour for the pan
For decoration:
a little chocolate, dark chocolate
a few raspberries
a few sugar pearls
Preparation
First, beat the butter with the sifted sugar, vanilla sugar, and rum until fluffy.
Then gradually stir in the egg yolks. Mix the flour with the baking powder and stir it into the yolk mixture, alternating with the orange juice.
Afterward, beat the egg whites until stiff peaks form and fold in.
Now preheat the oven to 175°C.
Next, divide the batter and mix one half with the cocoa powder.
Alternate the light and dark batters into a greased and floured Bundt pan.
Then add the raspberries all around the batter. Roll them into the batter with a fork.
Now bake the cake in a preheated oven at 175°C (350°F) for about 50–60 minutes.
Let the Bundt pan cool and turn out.
Decorate with softened dark chocolate, raspberries, and sugar pearls.
Tip: If you like, make a quark filling as shown in the photo. You will need:
Quark Filling:
500 g quark
4 tbsp sugar
1 sachet vanilla sugar
1 sachet vanilla-flavored pudding powder
100 ml milk
Simply combine all the ingredients for the quark filling and layer them with the batter!
Enjoy!
