Bundt cake with various fillings

Ingredients

• 42 g yeast (1 cube)
• 600 g flour
• 4 tbsp streusel sweetener
• 1 pinch salt
• 90 g butter (or margarine)
• 100 g ground hazelnuts
• 1 egg (size M)
• liquid sweetener
• 150 g Low-Fat Quark
• 1 tbsp nut nougat cream
• 1 tbsp Cornstarch
• 1 egg yolk
• 1 apple
• some lemon juice
• 2 tbsp plum jam
• fat for greasing the pan
• streusel sweetener

Instructions

1. 1.

   Crush yeast and dissolve in lukewarm water (300 ml). Mix flour, streusel sweetener, salt, butter or margarine, and dissolved yeast into a smooth dough; cover and let rise in a warm place until doubled in volume.

2. 2.

   Beat hazelnuts and egg together, seasoning with liquid sweetener. Whisk low-fat quark with nut nougat cream, egg yolk, and cornstarch.

3. 3.

   Wash the apple, quarter it, remove seeds, grate the quarters coarsely, and stir into plum jam. Knead the dough well, divide into 10-12 pieces, and roll each into a circle.

4. 4.

   Spread each filling onto a dough circle, fold over, press edges together, and alternately place the dough pieces in a greased Bundt pan.

5. 5.

   Bake in a preheated oven (electric: 200 °C / convection 180 °C / gas level 3) for about 50–60 minutes. While still warm, dust with streusel sweetener.