Last week I made this cake twice. It´s a bundt cake and once I made it when my dear friends visited for the weekend and once for a gift. This bundt cake is filled with curd cheese (Topfen) which makes the dough really moist and fluffy. Last summer I got to make this bundt cake with forrest strawberries, which in my opinion are the best, but these times I added raspberries which are perfect as well. I´d say perfect for summer and an all time favorite.
This is what you will need:
- 250g curd cheese (Topfen)
- 200g powdered sugar
- 250g butter
- 270 g all purpose flour
- 30g starch flour
- 3 eggs
- 1 package of baking powder (1 tbs.)
- 1 tbs vanilla sugar
- zest of one lemon
Seperate eggs. Mix egg whites until stiff. Then combine butter and egg yolks in a bowl and mix until creamy, add lemon zest, vanilla sugar and powdered sugar and also the curd cheese. Combine flour, starch flour and baking powder in a bowl and mix into butter mixture. Last but not least fold in stiff egg whites. Butter and dust a bundt cake mold with flour and fill in the batter. Bake for about 40 minutes until an insert toothpick comes out clean. (oven temperature 180°C).
Let it cool out and then overturn your cake on a plate. dust with powdered sugar and serve.
And of couse, enjoy!
N&N
cause baking makes happy 