Bundt Cake with Egg Liqueur, Chocolate and Blueberry Jam

My friend gave me a cookbook from my favourite "Häschen Schule" Bunny School this year for Easter. It is from a series of stories that are told to kids. I love the stories since I was a little girl. I still know some of them by heart. The recipes in the book are Easter related.

"Stayathome" on Good Friday holiday is a good time for baking. The sun is shining and it is going to get warm like a Summer day. Being stuck at home and no chance to get out and see friends is a special situation. But we all sit in the same boat and are sticking to the rules. One thing is interesting, the Autobahn is free, no back up traffic. But nobody is driving now.

I used a bunt cake tin. But if you have a Gugelhupf tin, use that. It is important to butter and flour it well, otherwise the cake will stick to the tin and rip apart when taken out.

recipe:
250 g soft unsalted butter
250 g sugar
1 tbsp Vanilla sugar
250 g flour
2 tsp baking powder
150 g 70% dark chocolate
4 eggs -separated
250 ml egg liqueur
1/2 lemon juice and zest
150 g blueberry jam
chocolate glaze
almond slices

Heat up the oven to 175 C .
In a stand mixer beat sugar, butter, lemon zest and juice to a creamy mix.
Add the egg yolks one after an other.
Chop the chocolate with a knife into fine chunks. Mix them with the salt, flour and baking powder.
In three steps, add a bit of egg liquer and flour mix until everything is combined. Do not over mix.
Beat the egg white to stiff peaks and fold it into the batter.

Butter a bunt tin and flour it well. Spoon the mix in. Add the blueberry jam in blobs and stir with a small spoon.
Bake for 1 hour.

Let the cake cool a bit in the tin, then get out of the tin. Let it get cool completely.

Warm up the chocolate glaze and spoon it on top, finish with almond slices.