After all the fashion gossip in the last weeks, it was time to do something grounded. Baking!
I reminded myself that I owe you a Gugelhupf Recipe; Vienna’s most cherished ring cake. Famous all over the world since Marie Antoinette, french queen and archduchess of Austria, introduced the Gugelhupf to Versailles.
My favorite recipe is an Almond Gugelhupf, which has less flour but almonds instead.
Combine 50g flour, 200g almonds, 100g Lady Fingers (or other grated, dry biscuit cookies), cinnamon, 70g powdered sugar, 1 tablespoon vanilla sugar in one bowl. Then seperate 6 free range eggs into egg-whites and yolks in two other bowls. Whisk the egg whites with 80g sugar until creamy but not really stiff (like in the picture).
Beat the egg yolks and 200g butter (both not to cold, but room temperature), add salt, lemon zest. Combine all three bowls carefully. The dough is for up to 12 Mini Cakes or 6 small ones. If you don’t have Gugelhupf molds, a regular muffin mold will do the trick too.
Preheat the oven to 170 degrees celsius Bake for about 25 to 30 minutes, then leave it in the mold at least 10 minutes before turning it out on to a wire rack to cool. Sprinkle the Gugelhupf with powdered sugar and serve with coffee. ‘Guten Appetit!’
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