This sponge-bundt cake will remain fresh much longer than one made with yeast, while still being equally decorative on your Easter table and appealing to your loved ones.
For the sponge cake:
200 g sugar
150 g butter (at room temperature)
a pinch of salt
300 g flour
1 ½ dl milk
1 pouch baking powder
1 pouch vanilla sugar
½ cup chopped dark chocolate
½ cup chopped white chocolate
½ cup chopped milk chocolate
1 tbsp flour
For the icing:
100 g dark chocolate, chopped
2-3 tbsp sugar
2-3 tbsp milk
½ dl oil
For the decoration:
white chocolate shavings
Preheat the oven to 180 °C.
Grease the Bundt mould and dust with flour.
Separate the egg yolks and egg whites.
Beat the butter, sugar, vanilla sugar and a pinch of salt with a mixer.
Add the egg yolks, one by one. Beat until uniform. Add the milk and the flour combined with the baking powder alternately.
Beat the egg whites in a separate bowl, until firm peaks form. Stir it into the butter mixture carefully, using a spatula.
Place the chopped chocolate into a large bowl. Stir in 1 tbsp flour (to prevent the chocolate from settling at the bottom of the mould).
Stir the chocolate into the Bundt mixture carefully and transfer into the mould.
Bake for 45 minutes, until a toothpick inserted in the centre comes out clean. Bake a few minutes longer if needed.
Leave to cool and turn upside down onto a cooling rack.
Melt the chocolate, sugar and milk over low heat. Stir in the oil and pour over the Gugelhupf.
Decorate with chocolate shavings and sprinkles.