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Bake Gugelhupf with berries - a moist cake recipe for special days
How about surprising our favourite person for their next birthday with a pretty bouquet of flowers and a homemade birthday cake? Everyone really loves this moist quark bundt cake with berries! Decorated with a few pretty flowers, chocolate icing, sugar sprinkles and a cake topper - the surprise is perfect! And the best thing about the berry bundt cake: you can choose any berries you like. We hope you enjoy the quark bundt cake recipe!
Required materials:
For the pastry:
- 250 g soft butter + a little for the mould
- 250 g sugar
- 1 pinch of salt
- 5 eggs (M)
- 200 g quark (low-fat)
- 360 g wheat flour + a little for the tin
- 1 sachet vanilla custard powder (for cooking)
- 1 sachet baking powder
- 100 ml milk, room temperature
- 150 g mixed frozen berries (raspberries, blueberries)
For the decoration:
- 150 g white chocolate
- 2 tsp coconut oil
- Chocolate colour pink
- Sugar pearls
In addition:
- Gugelhup mould
- Fresh flowers
- cling film or florist tape for the flowers
Quick bundt cake with quark - we show you how it's done:
Step 1: Prepare the dough and berries
Preheat the oven to 180 degrees (top/bottom heat). Lightly grease the baking tin and dust with flour. Beat the butter, sugar and salt with the whisk on a hand mixer until light in colour. Beat in the eggs one at a time for 30 seconds at a time. Stir in the quark. Mix the flour, vanilla pudding powder and baking powder and fold in together with the milk. Only mix for as long as necessary.
Mix the berries (crumble the frozen raspberries) with 1 tbsp of cornflour and set aside.
Step 2: Incorporate the berries
Fold the frozen berries into the batter.
Step 3: Baking
Pour the batter into the bundt cake tin, smooth out and bake in the preheated oven for about 60 minutes. Don't forget to test with a skewer.
Remove the bundt cake from the oven and leave to rest on a cake rack for approx. 15 minutes, then turn over and turn out of the tin. Leave to cool completely.
Step 4: Decorate
For the decoration, chop the chocolate and melt ⅔ over a hot water bath. Remove the couverture from the bain-marie and stir in the remaining chocolate and coconut oil. Then colour pink. Cover the bundt cake with the pink chocolate and decorate with sugar sprinkles.
Step 5: Prepare the flowers
Wrap the stems of the flowers in cling film and stick them into the cake together with the cake topper, pre-drilling a small hole with a toothpick if necessary.
That's it!
You can colour the chocolate with the birthday boy or girl's favourite colour. Please note that you will need chocolate colouring for this. If you like, mix 1-2 tablespoons of chocolate drops into the batter.
And your Gugelhupf with berries is ready!
Emma Friedrichs is a baking book author and has been blogging about creative cakes, pies and cupcakes for 8 years, although she prefers savoury food ;-)
