Guglhupf

Baking with kids

Maximum concentration and a bit of chaos in the kitchen: children simply love to conjure up sweet treats in the form of cakes or muffins. Of course, the more steps you leave to them, the more proud they will be of the fragrant result. That’s why we have a recipe for you here, in which even the little ones can play an active part and learn how to skilfully handle baking ingredients. And we promise, the result will taste fantastic too.

What you need:

250 g butter, very soft

250 g icing sugar, sieved

2 tbsp vanilla sugar

1 tbsp lemon zest, very finely grated

4 eggs

350 g wheat flour, plain

2 tbsp baking powder

250 ml milk

4 tbsp cocoa powder

1 pinch of salt

additional

1 tbsp melted butter, for the tin

1 tbsp flour, for the tin

1 tbsp icing sugar, for sprinkling

And this is how it works:

Grease a bundt cake tin with butter and dust with flour. Preheat the oven to 180 degrees hot air.

Beat the butter and icing sugar with the whisk of a mixer until fluffy. Mix in the vanilla sugar and lemon zest.

Separate the eggs and gradually stir the yolks into the butter mixture. Pour the egg whites into a second mixing bowl.

Mix the flour with the baking powder.

Stir in the flour and milk alternately.

Beat the egg whites with a pinch of salt until stiff and fold into the yolk mixture.

Pour half of the light-coloured mixture into the prepared Bundt cake tin.

Add the cocoa powder to the remaining half, mix carefully and spread into the tin.

Carefully pull a fork through the batter to create a nice pattern. Bake for about 50 minutes in the middle of the oven. (Test with a skewer to see if the bundt cake is done)

Leave to cool completely in the tin, then turn out and sprinkle with icing sugar.

You can find more wonderful recipe ideas on …
the food blog “Kitchenstory” by Carolina Auer and Carina Grissemann

Kitchenstory