Chocolates – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 packet vanilla sugar
- 5 egg (s)
- 280 g flour
- 70 g cornstarch
- 1 point baking powder
- 5 tablespoon whipped cream, (cream)
For the filling:
- 300 g chocolate (cookin chocolate)
- 250 ml whipped cream, (cream)
- 1 tablespoon rum
Print Recipe
Pin Recipe Instructions
- Melt the chocolate in the microwave and dissolve it in the heated whipped cream, add the rum. Put the mixture in a bowl and let it cool, then put it in the fridge for a while.
- To finish, whip the chilled with the mixer.
- For the dough, beat the butter with the sifted sugar and vanilla sugar until frothy. Stir in egg yolks one at a time. Mix the flour, cornstarch and baking powder, sieve and stir alternately with the cream into the yolk mixture. Beat the egg whites into snow and mix into the dough.
- Pour the dough into a greased, floured ring cake pan and bake in the preheated oven at 175 ° C for about 50 minutes.
- Let the Gugelhupf cool down and turn it out.
- Cut horizontally and fill two thirds of the chocolate cream between the two halves. Brush the outside of the bundt cake with the rest of the cream. Sprinkle with chocolate flakes.
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