Recipe

Bundt cake decorated with Nutella^®

Name: Bundt cake decorated with Nutella®
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 16 servings
Ingredients: 180 g butter; 280 g sugar; 4 eggs; 330 g semi-coarse flour; 125 ml milk; pinch of salt; a slice of butter and a handful of coarse flour to grease and dust the molds; a spoonful of Dutch cocoa

Medium

1 h 30 min

INGREDIENTS for 16 portions

180 g butter
280 g sugar
4 eggs
330 g semi-coarse flour
125 ml milk
pinch of salt
a slice of butter and a handful of coarse flour to grease and dust the molds
a spoonful of Dutch cocoa

For garnish:

240 g Nutella^® spread (15 g/serving)
fresh or freeze-dried raspberries

To prepare this delicious recipe, 15g of Nutella^® per person is enough to enjoy!

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METHOD

Beat the butter with 2/3 of the sugar until buttery (about 10 minutes). Separate the egg yolks from the egg whites.
Beat the egg yolks into the butter foam one at a time. Sift the flour and carefully fold it and the milk into the mixture one at a time.
Beat the egg whites, a pinch of salt and the remaining sugar until stiff. Carefully fold the snow into the mixture.
Separate 1/3 of the batter and sift the cocoa powder into the batter.
Carefully pour one third of the light batter into the greased and floured bundt tin, then the cocoa batter and repeat until both batters are used.
Place the cake tin in the preheated oven and bake at 180°C for about 50 minutes. Let the cake stand for about two minutes and then turn out.
Once cooled, decorate the cake with Nutella^® spread and raspberries.
Enjoy!