55min. | 12 | other courses
Juicy Bundt cake with raspberries and eggnog
For the Bundt cake:
Preheat the oven to 180 degrees top/bottom heat. Grease the bundtcake pan and dust with flour.
Beat the butter, sugar, salt and vanilla paste until light. Beat in eggs one at a time for 30 seconds each.
Mix the flour with the baking powder and stir into the butter-egg mixture with the eggnog. Not too long.
Pour half of the batter into the bundtcake and spread half of the raspberries over it. Cover with the remaining batter, top with the remaining raspberries and press in. Spread the batter with a spoon so that the raspberries are slightly covered. Bake the bundtcake in the preheated oven for about 55-60 minutes until golden brown. After 45 minutes, cover with baking paper if necessary.
Don't forget the chopstick test. Take the Gugel out of the oven, let it cool for 10 minutes and then turn it out of the mold. Cool on a wire rack.
For the icing:
Chop 2/3 of the white chocolate and melt over a hot water bath. Stir in the remaining chocolate and coconut oil.
Remove 1 tbsp of chocolate and color it pink.
Pour white and pink chocolate alternately over the bundtcake. Decorate with raspberries and raspberry flakes.
