A classic cake mix for a traditional Gugelhupf bundt cake - finely flavored with vanillin and dusted with powdered suga. With delicious delicious recipe ideas bake your own favorite Gugelhupf - and so simple. For a Bundt Cake pan Ø 22 cm
The package contains 450g baking mix and 10g decorative sugar
You'll also need: 175g soft margarine or butter, 3 eggs (medium size) and 125ml milk
Preparation 1. Preheat oven. Upper / lower heat: about 170°C, fan forced: about 150°C Pour the contents into a mixing bowl, add margarine or butter, eggs and milk. Use a blender (stirrer) for a short time, then at the highest level for about 3 minutes to make a smooth dough. 2. Grease the bundt pan with some fat. Pour the batter in and smoothen the surface. Put the pan in the oven. Bake for approx. 55 min. 3. Leave cake in the pan for 10 minutes, then let it fall out of the pan onto a cake rack and let it cool. Sprinkle the cake with sugar before serving.
Ingredients: WHEAT flour, sugar, WHEAT starch, powdered sugar, baking powder (raising agent disodium diphosphate, sodium bicarbonate), starch, emulsifiers (E 475, E 471, E 433), thickener (E 466), flavoring
Best before date: 30/10/2020. A ‘Best Before’ date refers to the quality of the food. This date gives you an idea of when the food should be eaten if you want to eat it at its best quality. After the ‘Best Before’ date it is likely that the quality of the product may begin to change. It isn’t a safety issue and food can still be sold by shops beyond its ‘Best Before’ date as long as it’s still fit to eat.
