Danube Wave Gugelhupf

Danube Wave Gugelhupf

You are guaranteed to succeed with the fluffy marble cake with cherries and crunchy chocolate – you will bake it again and again!

INGREDIENTS

FOR THE DOUGH

325 g wheat flour (Type 405)
1½ tsp baking powder
250 g soft butter
250g sugar
1 pack vanilla sugar
6 eggs (size M)
2 tbsp baking cocoa
2 tbsp sugar
6 tbsp milk
Some butter for the mold

FOR FILLING & CASTING
200 g double cream cheese
80g sugar
1 egg (size M)
1 packet of vanilla pudding powder (37 g each)
1 jar of morello cherries (drained weight: 350 g)
150 g dark chocolate couverture

PREPARATION

1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Grease a silicone bundt cake mold (Ø 24 cm). 

Sift flour with baking powder into a bowl.  In a second bowl, beat soft butter, sugar and vanilla sugar until fluffy.

2nd step
Gradually add the eggs to the butter mixture, then stir in the flour mixture in 3 batches.  In another bowl, stir the baking cocoa, sugar and milk until smooth and mix with half of the light dough.

3rd step
Fill the mold with half of the light dough and spread it up the sides with a spatula.  Mix cream cheese, sugar, egg and vanilla pudding powder until smooth.

4th step
Drain the cherries through a sieve and let them drain.  Pour the cheesecake filling into the mold and spread half of the cherries on top. 

Pour the chocolate dough onto the cheesecake filling, finish with the rest of the light dough.

5th step
Using a fork, marble the light and dark dough together.  Be careful not to touch the cheesecake filling.  Spread the remaining cherries on the marbled dough.

6th step
Bake the cake for 60 minutes.  Allow to cool and chill the cake in the tin for at least 2 hours.  Carefully remove from the mold.