🍰 Easter Nest Mini Bundt Cakes

Name: Easter Nest Mini Bundt Cakes
Total time: 30 min
Yield: 4 servings
Ingredients: almonds, whole 3 tbsp; wheat flour, Type 405 250 g; sugar 120 g; baking powder 2 tsp; cocoa powder 2 tbsp; butter 100 g; milk 100 ml; eggs 1 pc.; lemons 1 pc.; powdered sugar 150 g; chocolate eggs 100 g

320 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

almonds, whole 3 tbsp
wheat flour, Type 405 250 g
sugar 120 g
baking powder 2 tsp
cocoa powder 2 tbsp
butter 100 g
milk 100 ml
eggs 1 pc.
lemons 1 pc.
powdered sugar 150 g
chocolate eggs 100 g

Instructions

1. Preheat the oven to 180 °C (top/bottom heat). Roughly chop the almonds. In a bowl, mix flour, sugar, baking powder, the chopped almonds, and cocoa powder. Carefully add the butter, milk, and egg, and stir everything into a smooth batter.
2. Grease the mini Gugelhupf molds, fill them about 3/4 full with the batter, and bake them for 20 minutes in the oven. Carefully remove them afterward and let them cool.
3. Cut the lemon in half and squeeze out the juice. Split the chocolate Easter eggs. In a bowl, mix powdered sugar with 2 tbsp lemon juice. Coat the little cakes with the glaze and decorate them with the chocolate eggs. Enjoy your meal!

Nutrition per serving

kcal: 320
Protein: 7 g · Fett/Fat: 13 g · Carbs: 47 g