Easter delight: The art of crafting a perfect boiled bundt cake
There is no Easter without a delicious bundt cake. Instead of baking a traditional plain or lemon cake once again, try this boiled version. It will delight you with its taste and delicacy.
Boiled bundt cake doesn't sink, rises impressively, and is as light as a cloud. There’s no need to preheat the oven, but it does require a special closed mould. It's worth purchasing because this cake will become a favourite in your repertoire, not just during Easter. You'll soon say goodbye to other bundt cake recipes.
Boiled Easter bundt cake
An Easter bundt cake is a traditional dessert that graces many holiday tables. In my household, this boiled version is a must. It stays fresh for a long time and is very fluffy and moist. It always garners compliments and vanishes down to the last crumb. It’s exceptionally light and succeeds even for those who have never baked a bundt cake before.
The taste of the boiled bundt cake is akin to the traditional version, but it is more intense and rich. It should be served with a topping. Consider milk chocolate, white, or dark chocolate. Decorative sprinkles or candy eggs are excellent for giving it a festive touch.
Ingredients:
- 6 eggs,
- 1 cup of sugar,
- 1 packet of vanilla sugar,
- 1 cup of butter,
- 150 grams of all-purpose flour,
- 160 grams of potato starch,
- 2 tablespoons of milk,
- zest of 1 lemon,
- 2 teaspoons of baking powder.
Chocolate topping:
- 2/3 cup cream (30%),
- 140 grams of white chocolate.
Instructions:
- Separate the egg whites from the yolks and beat the whites until stiff.
- Mix the yolks with sugar and vanilla sugar.
- Slowly add melted butter and milk to the yolks while mixing continuously.
- Add sifted flour, starch, and baking powder. Stir until combined.
- Fold in the beaten egg whites using a whisk until the mixtures are well combined. At the end, add the lemon zest.
- Grease the cake mould and sprinkle it with semolina or breadcrumbs.
- Pour the prepared batter evenly and close the mould.
- Place it in a tall pot with boiling water and cook for about 90 minutes. You can weigh down the mould with a lid.
- Carefully remove the mould from the pot and take off the lid.
- Once cooled, remove the cake from the mould.
- Decorate with chocolate melted in cream.
The delicious and delicate boiled bundt cake is now ready. Enjoy!
