kuglof sa Eurocremom - Eurocrem Swirl Bundt Cake

Kolač u koji se prosto umeša omiljeni kremasti čokoladasti proizvod i eto praznika za nepce. Napravila sam jedan kolač iz Cake Keeper Cakes kolekcije recepata - šezdeset peti po redu. Ovaj se savršeno uklapa u zahtev da kolač bude po volji gostiju koji ne vole kolače sa kerefekama. Samo... malo će ga ostati za goste, ne možemo da mu odolimo...

Scroll down for the recepe in English.

Originalno, ovo je recept sa Nutelom, ali slavljenica mnogo više voli Eurocrem. Kuglof sa kojim postoji problem - dva... jedan je da se malo zalepio za kalup, a drugi - da je nestao u dahu - ukus mu je zanosan. Dok se Eurocrem bukvalno topi u ustima, vraćanje u detinjstvo je neizbežno.

Potrebni sastojci:

• 4 velika jajeta sobne temperature, lagano ulupana
• 2 kašikice ekstrakta vanile
• 1 1⁄2 šolja brašna
• 3⁄4 kašikice praška za pecivo
• 1⁄4 kašikice soli
• 1 šolja (225 g) otopljenog putera
• 1 šolja šećera
• 400 g Eurocrem-a

Rernu zagrejati na 175°C. Podmazati i pobrašnjaviti kalup za kuglof.

Pomešati lagano ulupana jaja sa ekstraktom vanile.

Prosejati prašno sa praškom za pecivo u solju.

Puter i šećer miksati dok ne postanu penasti. dodati u ovo smesu jaja i ekstrakta vanile, pa malo po malo brašna, dok se sve dobro ne sjedini.

U kalup sipati trećinu ove smese. Preko toga nasuti pola Eurokrema. Zatim izliti drugu trećinu smese, pa drugu polovinu Eurokrema i konačno ostatak smese. Proći nožem da se samo blago izmešaju smese i peći oko sat vremena.

Ispalo je da nisam baš srećno izabrala kalup za ovaj kuglof. Ne znam da li je Eurocrem gušći od Nutele, koja je u originalnom receptu, ili sam prosto preterala sa veličinom jaja, jer sam kupila najveća moguća, pa mi je smesa za kolač bila ređa. Desilo se da je Eurocrem prosto pao na dno pri pečenju, pa se na nekim mestima prosto zalepio za kalup, što nije uticalo na ukus kolača ni malo.

• 4 large eggs, at room temperature, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 1⁄2 cups unbleached all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1⁄4 cups sugar
• 1 jar (13 ounces, about 1 cup) Eurocrem or Nutella

1. Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan and dust with flour.

2. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine

the flour, baking powder, and salt in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

5. Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

6. Scrape 1⁄3 of the batter into the prepared pan and smooth with a spatula. Spread 1⁄2 of the Eurocrem or Nutella over the batter and smooth with a cleaned spatula. Scrape another 1⁄3 of the batter over the Eurocrem or Nutella and smooth. Scrape the remaining Eurocrem or Nutella over the batter and smooth. Spread the remaining batter over the Eurocrem or Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix.

7. Bake the cake until it is golden and a toothpick inserted into the center comes

out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

This is sixty-fitth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. I'm linking this post with Cookbook Countdown #24 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.