Nutella Bundt Cake




Rating: 3.7374 / 5.00 (99 Votes)


Total time: 45 min

Servings: 18.0 (servings)

Ingredients:















Instructions:

To make the Nutella bundt cake, separate the eggs and beat the egg whites with half the sugar and salt until stiff. Beat the yolks with the remaining sugar and the vanilla paste until foamy.

Whip the cream until stiff and fold into the yolk mixture. Fold in the liqueur and the almonds and sift the flour with the baking powder onto the mixture and fold in together with the snow. Divide the mixture, mix 2/3 of it with the Nutella.

Grease small cake pans and fill with the dark mixture, spread the light mixture on top and fold through with a fork. Bake at 170° for about 25-30 minutes. Let cool and sprinkle with powdered sugar. The mixture is enough for 18 small Nutella Gugelhüpfchen or one large Gugelhupfform.

Preparation Tip:

For children, simply omit the liqueur from the Nutella sponge cake.

Leave a Comment