I really wanted to make a sweet, light, and pretty cake for spring- and now, it's finally here! Before we start, a huge thank you to @cravingsjournal, how gave me the base idea for the recipe. I'll link her original blog post here, so go and share some love.
The cake is basically made out of 2 (very delicious) cakes- cheesecake and clementine bundt cake. We start by making the light bundt cake from cravingsjournal and top it with my cheesecake recipe. Before we start, the final result:
RECIPE:
Ingredients:
- For the bundt cake base
- 90g butter, soft and at room temperature
- 1 tsp. salt
- 25g vegetable oil
- 175g sugar
- 2 eggs, room temperature
- 2 tbsp. honey
- 90 ml milk, room temperature
- 30 ml juice (clementine, orange or passion fruit)
- 1 tbsp. baking powder
- 200g all-purpose flour
- For the cheesecake
- 250g quark
- 1/2 package instant vanilla pudding powder
- 50g sugar
- 50g butter
- 1 egg
Instructions:
- For the bundt cake, we start creaming butter, sugar, salt, and oil together until light and fluffy.
- Then, add the eggs and beat the mixture until it gets creamy and light in color.
- Add the honey and mix until incorporated.
- Repeat the process with milk and juice.
- Finish the batter by adding sifted flour and baking powder.
- Preheat the oven to 180°C/356°F
- Oil your bundt cake pan.
- Fill the pan with the bundt cake batter.
- For the cheesecake batter, separate the egg.
- Cream the egg yolk with sugar and butter, then add the vanilla pudding powder and quark. Lastly the egg-white.
- Put the cheesecake batter on top and smooth it evenly.
- Bake the cake for 60-65 minutes, if it gets too dark at the top, feel free to use some aluminium foil to cover the cake.
- Enjoy!
- EXTRA: I made a glaze with blueberry juice and powdered sugar and topped my cake with fresh flowers and lemons.
If you made this recipe, tag me on your picture, so I can see the results!
