Cherry Gugelhupf for the Thermomix

Ingredients

• 250 g red currants
• 180 g room‑temperature yogurt butter
• 1 pinch salt
• 140 g cane sugar
• 3 eggs
• 100 g spelt flour (Type 630)
• 150 g spelt whole‑grain flour
• 3 tsp Weinstein baking powder
• 3 tbsp Milk (1.5% fat)
• 20 g powdered sugar (2 tbsp)

Instructions

1. 1.

   Wash the currants, drain them and gently separate the stems with a fork into a bowl.

2. 2.

   Add the sugar to the mixing pot and pulse for 30 seconds on speed 10 until fine. Use the spatula to scrape down the sides of the pot.

3. 3.

   Add the butter and eggs to the mixing pot. Whisk for 30 seconds on speed 4, then combine. Add milk, flour, baking powder, and salt to the pot and stir for 15 seconds on speed 5.

4. 4.

   Fold the currants into the batter with the spatula. Grease a 22 cm Gugelhupf tin with remaining butter. Pour in the batter.

5. 5.

   Bake the cake in a preheated oven on the middle rack at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 40 minutes.

6. 6.

   Remove the cake from the oven and let it rest for 10 minutes. Then transfer to a wire rack and cool for 2 hours. Dust with powdered sugar just before serving.