Directions
The classic bundt is the cake to make for any self-respecting snack, the dessert that never fails in every kitchen.
Few cakes are so good, but at the same time very easy to prepare and you don’t even need unique ingredients: eggs, flour, butter, sugar and lemon are more than enough to make a delicious cake.
The beauty of this dessert is its incredible softness and for this reason, it lends itself to being dipped in milk, fruit juices, juices, and sweet wines such as Malvasia, Moscato or Zibibbo.
If you cut the bundt into thin slices, fill a cup, pour a little coffee liqueur and then submerge everything with custard, sour cream or vanilla ice cream it becomes an irresistible dessert.
You can also serve at dinner with friends or for informal occasions.
But let’s get to preparing our dessert: what is the secret to making a soft and soft cake, high and well leavened?
Yogurt first of all to give softness, starch is essential then: do not use simple flour only, but add 20% starch, perfect for making the dough more nuanced and more delicate.
Another fundamental ingredient is bicarbonate, which, paired with the lemon’s acids, helps make the bundt swell, making it soft as a cloud.
Be careful. Baking soda does not replace yeast, so you will have to add a little, but if you want or are intolerant to yeast, you can easily replace it with cream of tartar.
As the only advice, whisk the eggs well with the sugar and butter for at least 7-10 minutes with an electric whisk or planetary mixer and then add the whipped egg whites at the end to give volume to the dough. And now let’s get to work, there’s a cake to make!
Ingredients and doses to make the perfect vanilla bundt
For 10 people, 24 cm diameter mold
- 5 eggs
- 8 drops of vanilla extract
- 370 grams of stone-ground flour
- 70 grams of potato starch
- 130 grams of sugar
- 160 grams of yogurt
- 160 grams of butter
- juice and peel of 1 untreated organic lemon
- 6 grams of cream of tartar
- 7 grams of baking soda
- 30 grams of powdered sugar
How to make the perfect vanilla bundt
Break the eggs, put the yolks in a bowl with the sugar and work with an electric whisk or planetary mixer for at least 5 minutes. Set aside 3 egg whites.
Melt the butter in a bain-marie and then pour it into the eggs and whisk for a few more minutes.
Add the yogurt and continue to whisk.
Turn on the oven, target temperature 170 degrees. If you have a ventilated oven, even a bit less.
Meanwhile, sift the two flours and add them to the dough and mix well. Grate the lemon peel and toss it in with the vanilla.
Squeeze the lemon, pour the juice into a glass, dissolve the baking soda and cream of tartar in it, then stir and pour into the bowl and mix.
Grease a 22-24 cm mold with a bit of butter and then flour.
Beat the egg whites with a pinch of salt until they are firm and firm, then add them gently to the dough, working by hand with a spatula or a wooden spoon. Incorporate air, work with care and without haste.
Baking the bundt
When the dough is well blended, pour it into the mold, bake and cook for 35-40 minutes. To check if the bundt is cooked, take a toothpick and skewer the cake: if it comes out dry, the cake is ready, so turn off and open the oven door and let it cool.
When it is cold, remove it from the mold and sprinkle it with icing sugar.
Which wine to pair with the vanilla bundt?
Let’s choose a light, fresh, fragrant and lively sweet wine such as sparkling Asti spumante if we want a classic combination. If you prefer a more intense wine, a Recioto della Valpolicella or a Sagrantino are fabulous with the bundt, thanks to the tannins and aromas of spices. On the other hand, if the cake is accompanied by melted chocolate, ice cream, and custards, do not hesitate to combine fortified wines and spirits such as sweet vermouth, Port wine, Marsala, Madeira wine, and Sherry, Brandy, Cognac and Calvados.
