Gugelhupf is a soft and fragrant cake made with a leavened dough base, flavored with lemon and nutmeg. This cake with its characteristic shape is perfect for a delicious breakfast or to accompany afternoon tea.
The indicated quantities are for a 22 cm diameter shaped mold
Sift the flour into a bowl, arranging it in a fountain shape, make a well in the center and add the crumbled brewer's yeast
Dissolve it with warm milk, mix in a little flour, and let the obtained mixture rise for a quarter of an hour
After the indicated time, knead the risen dough with the rest of the flour and the butter whipped with the eggs and the aromas
Let the dough rise for 20-25 minutes, then incorporate the sultanas soaked in rum and drained
Let the dough rise again, then transfer it to a buttered Gugelhupf mold sprinkled with breadcrumbs, placing the almonds at the bottom
Let the cake rise in the pan until it has doubled in volume, then bake it in a preheated oven (200 degrees) for 45 minutes
During this time, check the cake, and if the surface darkens too quickly, cover it with a sheet of parchment paper folded several times
At the end, let the Gugelhupf cool, then turn it out onto a serving plate and sprinkle it with powdered sugar
Gugelhupf mold
Store the Gugelhupf in an airtight container at room temperature for a few days.
Gugelhupf is a typical dessert from Austria and Germany and is traditionally prepared with the addition of almonds and sultanas.
Austria
| Energy (kcal) | 320.64 |
| Carbohydrates (g) | 39.32 |
| of which Sugars (g) | 15.28 |
| Fat (g) | 14.83 |
| of which Saturates (g) | 7.61 |
| Protein (g) | 8.34 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.04 |
