190 g soft butter,
150 g sugar
1 packet of vanilla sugar
1 pinch of salt
300 g plain flour
1 ½ tsp baking powder
4 ½ tbsp. cream
12 small chocolate eggs
For the decoration:
icing sugar for dusting
1 sachet of dark chocolate icing
small coloured eggs, chicks, flowers etc. your choice
Pre-heat the oven to 180°C Gas mark 4.
Prepare the gugelhupf tin by greasing well and coating the inside with flour. In a mixing bowl, place the butter and beat until it is kight and creamy. Beat in the sugar, vanilla sugar and salt. Slowly add the eggs a little at a time until you have a creamy mixture. Sift the flour and baking powder together and then add slowly to the mixture folding in gently. Alternate the flour with the cream until all are mixed in. Pour half of the mixture into the baking tin and then press the small chocolate eggs into the cake mixture.Pour the remaining mixture into the tin and bake for 35 – 40 minutes. When cooled place on a rack for decorating. Dust with icing sugar and drizzle with chocolate icing, or make up the white icing and drizzle with both. Decorate with eggs and chicks.
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