RUF Winter Bundt Cake Mix 452g / 15.94oz

Top and bottom heat: approx. 180 °C
Convection: approx. 160 °C
Baking time: approx. 55-60 min.

For the dough:
1 jar of sour cherries (drained weight 350 g)
175 g soft butter
3 eggs (size M)
For the cake cream:
200 ml whipped cream
100 ml milk (1.5% fat)

For the baking pan:
some butter and flour

Prepare the dough:
Drain the sour cherries and put the cherry juice to one side. Put the baking mix, butter, eggs and 2 tablespoons of cherry juice into a mixing bowl and mix briefly with an electric hand mixer (whisk) on the lowest setting, then mix on the highest setting for about 3 minutes until creamy. Put 12 sour cherries to one side for garnishing and fold the remaining sour cherries into the dough. Baking:
Grease and flour a Bundt cake tin (Ø 22 cm). Pour the dough into it and bake in the lower third of the preheated oven. Before removing it, check with a wooden skewer whether the cake is cooked. Allow the cake to cool for about 10 minutes, remove from the tin and then allow to cool completely. Decoration:
Put the cream powder, whipped cream and milk in a tall mixing bowl. Mix briefly with an electric hand mixer (whisk) on the lowest setting, then beat on the highest setting for about 1-2 minutes until the cream thickens. Then use a tablespoon to decoratively spread the cream on the cooled Bundt cake so that the cream runs down the sides a little. Spread the 12 sour cherries evenly over the cream. Finally, sprinkle the grated chocolate over the cake.