Fruity Bundt Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 233 mg | (6 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 cube Yeast (or dry yeast)
- 100 grams sugar
- 1 pinch salt
- 1 packet Vanilla sugar
- 125 milliliters milk
- 2 eggs
- 125 grams butter
- For the filling
- 50 grams ground almonds
- 150 grams Blueberries
- 10 Apricot
- 200 grams Cherries
- powdered sugar (for dusting)
Preparation steps
For the dough, create a yeast dough out of dough ingredients, including 2 cups of milk, and stir. Cover and let rise in a warm place until it has grown visibly in size. Knead dough on lightly floured surface and roll out again into a rectangle about 50 x 60 cm (approximately 20 x 24 inches). Cut this into small squares, about 10 x 10 cm(approximately 4 x 4 inches).
For the filling, sprinkle almonds into center of each square, distribute a portion of one type of fruit to each and fold dough into small packets. Place packets into a greased bundt cake pan 24 cm (approximately 10 inches) in diameter or a greased springform pan. Brush surface with remaining milk. Let side in cake pan for about 10 minutes. Bake in a preheated oven at 200°C (approximately 400°F) for 50–60 minutes.
Let cake cool after baking for 10 minutes in baking pan, then remove and cool on a wire rack. Once cool, dust with powedered sugar and serve.
