Poppy-Nut Bundt Cake

Name: Poppy-Nut Bundt Cake
Cook time: 50 min
Yield: 1 cake
Ingredients: butter: 200; ground hazelnuts: 60; poppy-seed filling: 100; rolled oats: 100; baking powder: 3; milk: 4; wheat flour type 550: 150; vanilla sugar: 1; egg yolks: 4; sugar: 200; rum: 3; egg whites: 4

Category: Pastries/ Bread/ Cake

Preparation:

Grease a bundt pan and sprinkle with rolled oats.
Preheat the oven with the hot air function at 160°C.
Put the egg whites in a mixing bowl and beat with the hand mixer until stiff.
Put the butter, egg yolks, sugar and vanilla sugar in a second mixing bowl and beat with the hand mixer until fluffy. Stir in the remaining ingredients for the batter.
Carefully fold the beaten egg whites into the batter. Pour the batter into the baking pan, put it on a rack in the oven and bake for about 50 minutes.
Then take out and allow to cool.

Comments

Rating

Recipe for 1 cake (16 slices)

For the batter

200 g butter

4 egg yolks

4 egg whites

200 g sugar

1 packet vanilla sugar

3 tsp. baking powder

150 g wheat flour type 550

100 g rolled oats

100 g poppy-seed filling

60 g ground hazelnuts

3 tbsp. rum

4 tbsp. milk

For the baking pan

Butter

Rolled oats

Appliance: Oven
Function: Hot air
Temperature: 160 °C

Nutritional information

Carbohydrates 440 g

Protein 73 g

Fat 250 g

Calories/ bread units

Recipe 4526 kcal

Portion 283 kcal

Portion 2,4 BU