Two-Fifty Bundt Cake – Grandma's Best Curd Cheese Cake

Step-by-step method

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At a glance

You're making a beautifully moist bundt cake based on a treasured family recipe where almost every ingredient weighs 250g—hence the clever name. The key is whisking eggs and sugar into a pale, fluffy foam, then gently folding in chopped almonds and chocolate before baking with a temperature drop partway through to achieve that lovely crisp edge.

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    The batter

    Fit your stand mixer with the whisk attachment. Put the whole eggs, sugar and vanilla-rum sugar into the bowl, if you're using it. If you'd rather skip it, you can use rum instead.

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    Whisk to a pale yellow foam

    Turn the mixer to its highest speed. Let it whisk for several minutes until you get a beautifully light, pale yellow foam in the bowl. While it's whisking, melt the margarine and let it cool slightly.

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    Add the curd cheese and margarine

    Add the curd cheese and the slightly cooled melted margarine to the mixer bowl.

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Two-Fifty Bundt Cake – Grandma's Best Curd Cheese Cake

bohynekuchyne
Active time total 1 h 10 min
Prep 20 min Cook 50 min
Plus 30 min of resting (not counted in active time)
10 Ingredients
8 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

741 kcal

Calories

66 g

Carbohydrates

47 g

Fats

15 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I pulled this recipe out of my grandmother's old notebook. It's the best curd cheese bundt cake I've ever had, given an extra touch with chocolate and almonds. Fragrant, moist, with a lovely crisp edge. And why "two-fifty"? Because almost every ingredient in it weighs in at 250 g.

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