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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