Bundt cake with ayran

Jonneke started her successful blog Mooncake out of a love for food from other cultures, introducing readers to the tastiest food from the Middle East, Asia and everywhere else she comes across something delicious. Her first cookbook is packed with delicious sweet bakes from all corners of the world, such as this bundt cake with ayran.

This cake has a wonderfully soft and rich texture and will get you through the week. A piece every day makes you a better person.

Method

1. Preheat the oven to 170 °C. Grease the bundt tin with oil.
2. Crack the eggs into a bowl and beat together with 200 g granulated sugar and 8 g vanilla sugar using a mixer for 7 to 10 minutes. Add the sunflower oil, ayran, flour, baking powder and cocoa powder and mix until combined.
3. Pour the batter into the greased bundt tin. Bake in the preheated oven for 35 to 45 minutes, until done. The cake is ready when a skewer inserted into it comes out dry.
4. Allow the cake to cool to room temperature.
5. Whip the cream together with the Klop-Fix and the remaining sugar until firm. Add the mascarpone and beat again for about 1 minute. Spoon the cream into a piping bag.
6. Halve the strawberries. Cut the cake in half horizontally. Pipe the cream onto the bottom layer and cover with the halved strawberries. Place the top layer of the cake on top. Pipe the remaining cream onto the top layer, decorate with the remaining strawberries or other fruit of your choice and serve.

Title: Mooncake
Author: Jonneke de Zeeuw
Publisher: Rose Stories
Price: €24,-