Bundt cake is a fluffy doughnut, originating in northern European countries. Also known as Gugelhupf or Kugelhupf, it owes its name to a special mold, used precisely to give the cake its characteristic shape. Let’s see, together, the ingredients and preparation of this fantastic Christmas recipe !
Sweets are gluttonous. And they are quintessentially so. But they can also be scenic. And they can be, as in the case of bundt cake, gluttonous, scenic and simple to make. In a word: perfect!
The classic recipe calls for, in addition to the bundt mold, plenty of butter, sugar, bitter cocoa, lots of chopped walnuts and a good-to-swallow frosting. Our food blogger, however, has a pleasant variation in store for you, all colorful. And with the captivating, spicy flavor of cinnamon. The frosting, however, is still there. Also because it would not be a real bundt cake!
NB → The icing is prepared with our natural food coloring, made only from concentrates and extracts of edible fruits, vegetables and plants.
Ingredients for 6 people
The cake
- 3 eggs
- 200 g Sweet Flour Mix Soft with type 1 flour and wheat germ, 100% Italian wheat, hulled
- 150 g of sugar
- 50 ml of milk
The cake
- 70 ml sunflower oil
- ½ teaspoon cinnamon powder
- 10 g of baking powder
Frosting
- 40 g of egg white
- 120 g of powdered sugar
- 4 teaspoons of cornstarch
- 2 g of Gusto Green no longer available, but green color can be made by combining Gusto Yellow and Gusto Blue
- 2 g of Gusto Pink
- 2 g of Gusto Red
- 2 g of Gusto Yellow
Preparation of mini bundt cakes
First, devote yourself to preparing the doughnuts.
Preheat the oven to 180 degrees F. While you wait for the oven to reach temperature, proceed with the dough.
In a bowl, bring together all the dry ingredients: the Molini Spigadoro Dolce Soffice flour, sugar, baking powder and cinnamon. Mix until smooth.
In another container, however, beat, with the help of a fork, the whole eggs with the milk and sunfloweroil. Combine this mixture with the dry ingredients.
At this point, whip with electric whips to mix well.
Fill bundt cake molds, up to 2/3 capacity. Bake in the oven for about 20 minutes. Remove from oven and let cool completely.
Now, you can move on to the icing.
Preparation of multicolor frosting
Lightly beat theegg white and divide it among 4 bowls, about 10 grams per bowl.
Add 30 grams of powdered sugar, one teaspoon of cornstarch and the Gusto&Colore – Chef in Black® powder to each bowl. Mix well with a hand whisk, cover with plastic wrap and let stand, about 10 minutes, at room temperature.
Dip the bundt cakes in the frosting and, to end on a high note, decorate with coconut shavings to simulate a light Christmas snowfall.
For the recipe, thanks to Maddalena of Cucina Scacciapensieri.
