Gugelhupf viennese cafe-style
Tags:
vegetarian
Description
When you enter a Viennese coffee house, you get the feeling that time has somehow stood still. There is a very special atmosphere beyond the hustle and bustle of the many modern coffee chains. Reading the newspaper with your coffee is just as much a part of it as a piece of Gugelhupf on your plate. If you want to bring a bit of Viennese coffeehouse flair into your home, try this juicy classic from the recipe!
Zutaten für
For the cake
5
eggs
100
g
sugar
220
g
butter, soft
120
g
icing sugar
45
g
cornflour
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
2
Tablespoon(s)
lemon zest
2
Tablespoon(s)
rum
g
wheat flour (+ a little more for the sultanas)
2
Teaspoon(s)
baking powder
125
ml
milk
60
g
sultanas
Preparation
Bake the gugelhupf
1
Preheat the oven to 170°C convection oven. Separate the eggs and whisk the egg whites with the sugar and set aside.
2
Beat the butter, icing sugar, cornflour, vanilla sugar, salt, lemon zest and rum until fluffy.
3
Gradually add the egg yolks while beating. Mix the flour and baking powder, sieve and stir half of it into the batter alternately with the milk. Fold in the beaten egg whites.
4
Drain the sultanas and dredge in a little flour. Then gently fold the sultanas into the batter, alternating with the other half of the flour and baking powder mixture.
5
Pour the batter into the tin and bake for 60 minutes.
After baking, leave the cake to cool slightly in the tin and then turn out.
Zutaten für
For the cake
5
eggs
100
g
sugar
220
g
butter, soft
120
g
icing sugar
45
g
cornflour
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
2
Tablespoon(s)
lemon zest
2
Tablespoon(s)
rum
g
wheat flour (+ a little more for the sultanas)
2
Teaspoon(s)
baking powder
125
ml
milk
60
g
sultanas
