Two-tone kuglof with cherries
An ideal cake with coffee
Preparation steps
- Peel a cherry or sour cherry
- Beat eggs with sugar and vanilla sugar until you get a thick light mixture. (if you use cherries put 200 g of sugar because cherries are more acidic than cherries) Sift flour together with baking powder and add alternately with milk to the egg mixture, stirring constantly with a mixer. Clean the walls of the bowl with a spatula and continue to stir. chilled butter and 2 tablespoons of rum.Whip everything together.
- The cake can be baked in a kuglof mold or in a refractory dish / tray, if you bake in a kuglof mold, spread with cold butter on the mold and leave in the freezer for 5 minutes, sprinkle with a little flour and only then pour the mixture. If you use a refractory dish, coat with a little oil and sprinkle with a little flour.
- Pour half of the mixture into a mold, put half the amount of cherries over the mixture and add chocolate powder or cocoa to the rest of the yellow mixture, mix well and pour over the fruit. Put the rest of the fruit on top. Mix the dough a little with a stick so that it is colorful and you don't have to.
- Bake in a preheated oven at 180 ° C for about 20 minutes, reduce the temperature to 160 ° C and bake for another 30 minutes or until the stick, which you stick in the middle of the cake, comes out clean. If baking in a refractory pan / tray, use a size of 15cm X 20cm or similar sizes and bake at 175 * C for about half an hour
- Leave the baked cake on the wire, in the mold, to cool, turn it over on the wire and leave to cool completely. If it is baked in a baking tray / fireproof dish, there is no need to take the cake out. (we didn't wait for it to cool down) Sprinkle with powdered sugar and serve with coffee or a glass of milk
- Pleasant !!!!