Mini chef
Utensils
Apron
Bowl
Brush
Knife
Measuring cup
Mixer
Oven mitts
Pan
Ring-shaped cake mould
Rubber spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Spoon
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the Gugelhopf tin with a little butter, dust the inside with flour, tap off any excess flour.
Cake batter
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Add the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Pour in the milk, mix in, combine the flour and baking powder, add, mix in using the rubber spatula.
Cherries
Divide the batter into two portions, set aside several cherries for the decoration, pit and halve the remainder of the cherries, mix into one half of the batter.
Marbling
Place the chocolate in a thin-sided bowl, suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth, mix into the other half of the batter. Using two tablespoons, spoon the cake mixtures alternately into the prepared cake tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely. Melt the cake icing according to the packet instructions, spread on top of the cake, place the reserved cherries on top, leave to dry.
| Shelf life: | Wrap in cling film and keep for up to 2 days. |
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