Ring Cake with Various Fillings
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 95 kcal | (5 %) |
Ingredients
- For the cake
- 1 cube Yeast (42 grams or 1 1/2 ounce)
- 600 grams Pastry flour
- 4 Tbsps Sweetener
- 1 pinch salt
- 90 grams butter (or margarine)
- For the filling
- 100 grams ground Hazelnuts
- 1 medium egg
- liquid Sweetener
- 150 grams Quark
- 1 Tbsp chocolate-nut spread
- 1 Tbsp cornstarch
- 1 egg yolk
- 1 Apple
- lemon juice
- 2 Tbsps Plum butter
- Fat (for the baking pan)
- Sweetener
Preparation steps
For the cake, crumble the yeast and dissolve in 300 ml (approximately 1 1/4 cup) warm water. Mix the flour, sweetener, salt, butter or margarine and the dissolved yeast to make a smooth dough. Cover and let rise in a warm place until the volume has doubled.
For the filling, mix the hazelnuts and egg and season with liquid sweetener. Mix the quark with the chocolate-nut spread, egg yolks and cornstarch. Rinse the apples, cut into quarters, remove the core, grate and add to the plum butter.
Knead the dough well and divide into 10-12 pieces, then roll into circles. Distribute some of the filling on each of the circles. Fold in half and press the edges to seal. Distribute the dough packets in a greased bundt mold to fill. Bake in preheated oven at 200°C/ 180°C convection/ Gas Level 3 (approximately 400°F/ 350°F convection) for about 50-60 minutes. Sprinkle with powdered sweetener while still warm, slice and serve.
