15 Servings
50 Minutes
Allergens
These adorable mini bundt cakes topped with a homemade pudding are delicious! The cake rises, so be sure to use a small amount of batter for each layer. If the layering is too difficult, alternatively you can marble the chocolate and vanilla batters. These mini bundts are perfect to give with a mini liquor bottle for mishloach manot!
Yield: 15 bundts
Beat egg whites, gradually adding sugar, until stiff peak forms. Reduce speed and add yolks.
Combine with juice and all dry ingredients. Add liquor and mix gently.
Divide into three parts. To one part, add melted chocolate.
Spray mini bundt pans with baking spray. Pour one-third of batter among all bundt pans. Pour chocolate batter over vanilla layer. Top with last part of vanilla batter.
Bake at 350 degrees Fahrenheit for 30 minutes.
Beat whip cream until peaks form.
In three-quart saucepan, over low heat, combine eggs, juice, and confectioners’ sugar. Cook, stirring constantly, until mixture curdles.
Pour into food processor. Blend while hot, adding beaten whip cream and pudding. Blend until smooth and creamy.
Pour pudding over each bundt cake. Garnish with grated chocolate or with piped flowers of icing.
Notes:
For vanilla bundts, omit chocolate from batter.
Photography by Tamara Friedman
Can this recipe yield 1 big bundt?
I haven’t tried it but I think you should be able to. But, you’ll definitley have to bake it for longer.