Berry bundt cake

Name: Berry bundt cake
Ingredients: 3 eggs; 6 tablespoons sugar; 3 tablespoons water; 1/8 teaspoon salt; 6 tablespoons flour; 1/2 teaspoon baking powder; 1 teaspoon oil; 1 tablespoon flour; 400 ml grape Fanta; 1 packet strawberry pudding mix (40 g); 3 tablespoons sugar; 150 g berries; 10 g powdered sugar; 50 ml white chocolate; 2 tablespoons oil

Dessert - Berry bundt cake by Anghelina A. - Recipia

The berry bundt cake is served cold, once the grape soda and strawberry pudding cream has set. The sponge stays light and airy, while the cream fills the groove in the middle and drips a little over the edges, beneath the berries and white chocolate. When it comes to the eggs, I make sure the whites are stiff, not just foamy. Prep: 20 minutes. Cook: 33 minutes. Rest: 90 minutes. Total time: 143 minutes. Servings: 8. About 240 kcal and 4 g protein per serving.

Ingredients

For the cake

3 eggs
6 tablespoons sugar
3 tablespoons water
1/8 teaspoon salt
6 tablespoons flour
1/2 teaspoon baking powder
1 teaspoon oil
1 tablespoon flour

For the cream

400 ml grape Fanta
1 packet strawberry pudding mix (40 g)
3 tablespoons sugar

For decoration

150 g berries
10 g powdered sugar
50 ml white chocolate
2 tablespoons oil

Preparation

1. Separate the eggs. Beat the egg whites with the water and salt until stiff, then gradually add the sugar. Fold in the egg yolks, flour and baking powder. 2. Grease a bundt pan with oil and dust it with flour. Pour in the batter and level it out. 3. Bake the cake at 180°C for 25 minutes, until a toothpick comes out clean. Let it cool completely, about 60 minutes. 4. Mix the pudding powder and sugar with 100 ml of grape Fanta until smooth. Pour in the remaining 300 ml and cook over low heat for 6 minutes, stirring constantly, until thickened. Let the cream cool. 5. Cut a thin layer off the top of the cake and scoop out a small groove in the middle. Fill the groove with some of the cooled cream, then spread the rest of the cream around the edges, letting it drip slightly. 6. Melt the white chocolate with the oil over low heat, about 2 minutes. Decorate with the berries, powdered sugar and melted chocolate. Chill the cake for 30 minutes.

Notes

Frozen berries can be used instead of fresh ones, but thaw and drain them well before putting them on top. The sponge contains eggs and flour, and the white chocolate contains milk, so this dessert isn’t suitable for people with allergies to eggs, gluten or milk. Keep it covered in the fridge and eat it within 3 days. For decoration, choose whole, firm berries that won’t release much juice over the cream. A deep bundt pan may need a few extra minutes in the oven, so check the cake before taking it out. Mixing the pudding with the cold soda is the step many people rush, leaving lumps. The texture is reminiscent of Fanta cake, except the sponge encircles the cream. A slice goes well with black tea.