kuglof sa slatkom pavlakom - Cream Bundt Cake

Još jedan od kolača iz Cake Keeper Cake kuvara - sedamdeset prvi po redu koji pravim. Ovaj put bez putera, ali sa pola litre slatke pavlake. Kolač koji je zamišljen jednostavnije, ali nisam odolela da u njega ne stavim malo višanja preostalih od torte koju sam pravila neki dan.

• 3 šolje (450 g) brašna
• 1 kašikica praška za pecivo
• 1⁄2 kašikice soli
• 6 većih jaja, sobne temperature
• 2 3⁄4 šolje (500 g) šećera, e sad... ovo mi se učinilo jako jako puno, pa sam stavila 360 g i nisam pogrešila
• 1 kašikica ekstrakta vanile
• 2 šolje (480 ml) slatke pavlake
• 2 šolje smrznutih višanja, dobro oceđenih

Rernu podgrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof zapremine 3l.

Prosejati brašno sa praškom za pecivo i solju.

Jaja i šećer mutiti mikserom dok ne posvetle i ne zgusnu se. Umešati ekstrakt vanile.

Smanjiti brzinu miksera pa dodavati po 1⁄3 količine slatke pavlake u tankom mlazu i 1⁄3 prosejanog brašna, naizmenično, dok se sastojci ne utroše.

Prebaciti smesu u kalup. 

Višnje, koje su prethodno pomešane sa malo brašna, posuti po vrhu.

Peći dok čačkalica ne potvrdi da je ispečeno. trebaće oko sat vremena, ali obavezno proveriti ranije da površina ne bi zagorela. Pokriti folijom ako postoji takva opasnost.

Kad se izvadi iz rerne, ostaviti da se hladi u kalupu još oko četvrt sata, pa izvrnuti da se ohladi na rešetci.

• 3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 6 large eggs, room temperature
• 2 3⁄4 cups sugar
• 1 tablespoon pure vanilla extract
• 2 cups heavy cream, room temperature
• 2 cups sour cherries (as an option)

1. Preheat the oven to 350ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

2. Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed until the mixture is pale yellow and thickened, about 5 minutes. Stir in the vanilla.

3. With the mixer on medium-low speed, pour 1⁄3 of the cream into the bowl in a slow stream. Add 1⁄3 of the flour mixture. Add another 1⁄3 of the cream and another 1⁄3 of the flour mixture. Add the remaining cream, then the remaining flour mixture. Scrape down the sides of the bowl and beat on medium speed for 1 minute.

4. Scrape the batter into the prepared pan. Sprinkle cherries on the top. Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Check on it after 45 minutes, and if the top is already brown, loosely tent it with foil. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and serve.

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