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🍽️ Pretzel Bundt Cake

2462 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the pudding mold)
• 250 g dumpling bread
• 4 pretzels (stale)
• 400 ml lukewarm milk
• 1 red onion
• 1 tbsp butter
• 2 eggs
• 1 handful freshly chopped parsley
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan assistance.
2. 2. Grease the bundt cake mold generously with butter.
3. 3. Break up the bread dumplings and place them in a large bowl.
4. 4. Cut the pretzels into small cubes.
5. 5. Add the pretzel cubes to the bowl with the bread.
6. 6. Bring the milk to a boil in a saucepan.
7. 7. Pour the hot milk over the bread and pretzels.
8. 8. Let the mixture soak for a few minutes.
9. 9. Peel the onion.
10. 10. Dice the onion finely.
11. 11. Sauté the onion in hot butter until translucent (soft and see-through).
12. 12. Let the onions cool down briefly.
13. 13. Add the cooled onions to the bread bowl.
14. 14. Separate the eggs.
15. 15. Add the egg yolks to the bowl.
16. 16. Add the parsley to the bowl.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with nutmeg.
20. 20. Mix all ingredients in the bowl thoroughly.
21. 21. Beat the egg whites until stiff.
22. 22. Gently fold the beaten egg whites into the mixture.
23. 23. Fill the prepared mold with the mixture.
24. 24. Smooth the surface of the mixture.
25. 25. Seal the mold with a lid or aluminum foil.
26. 26. Place the mold on a deep baking sheet.
27. 27. Pour about 4 to 5 centimeters of hot water into the baking sheet.
28. 28. Bake the bundt cake in the oven for about 1 hour.
29. 29. Remove the bundt cake from the oven.
30. 30. Open the mold.

Nutrition per serving

• kcal: 2462
• Protein: 85 g · Fett/Fat: 69 g · Carbs: 370 g