Two-colored delicate bundt cake with various flavours.
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||100|
|baking powder for gingerbread||12|
|semi skimmed milk 1,5%||400|
|semi skimmed milk 1,5%||3||tablespoon|
|vanilla pudding - powder||20|
1. Cream cheese filling
Mix together cream cheese and sugar, pudding powder and milk. Mix jam with water.
2. White dough
meal 3.5 oz (100 g) • flour medium 3.5 oz (100 g) • all-purpose flour / plain flour 3.5 oz (100 g) • baking powder for gingerbread 0.5 oz (12 g) • powdered sugar 2.75 oz (80 g) • semi skimmed milk 1,5% 300 ml • unsalted butter 3.5 oz (100 g)
Mix three types of flour with baking powder and sugar. Pour in milk and melted butter. Work a smooth dough and put aside 1/3 of it.
3. Dark dough
Mix cocoa powder and milk into 1/3 of the dough which you put aside in the previous step.
Pour half of the white dough into greased and floured form. Use a spoon to flatten the surface.
Evenly spread half of the dark dough on top of the white one. Evenly pour jam on the dark dough.
Pour on runny cream cheese filling.
Spread second half of the dark dough on top of the cream cheese.
The last layer is made of second half of the white dough.
Bake in preheated oven at 320°F (160°C) for 50 minutes. Turn the oven off and leave the bundt cake in to finish baking.
Take bundt cake out of the form only when it is cold, about 90 minutes from finished baking. Cream cheese becomes stiff when the cake is cold.
Decorate the finished bundt cake with white chocolate ...
dried cranberries 2 PL
... and dried, soaked and drained cranberries.