Two-Fifty Bundt Cake – Grandma's Best Curd Cheese Cake
·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.
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.
Add the curd cheese and margarine
Add the curd cheese and the slightly cooled melted margarine to the mixer bowl.
Add the flour
Mix on a lower speed. Stir the baking soda and baking powder into the flour, then add this dry mixture to the mixer bowl.
Fold in the almonds and chocolate
Finely chop the almonds (or any nuts you like). Chop the chocolate with a sharp knife too – uneven pieces are fine. Gently fold both into the batter.
Pour the batter into the tin
Grease the bundt tin with a little margarine and dust it with fine plain flour. Pour in the batter.
Bake
Bake in an oven preheated to 190°C for 30 minutes, then lower the temperature to 170°C and bake for a further 20 minutes. After that, test the centre of the cake with a skewer. If it comes out with wet batter on it, bake for a few more minutes.
Dust with sugar once cooled
Turn the baked cake out of the tin and, once it has cooled, dust it lightly with icing sugar.
