Christmas Ring Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 medium egg (s)
- 180 g suar, fine rain
- 150 g flour, smooth
- 0.5 teaspoon ½ baking powder
- 70 g almond (s), unpeeled, finely rated
- 150 g fruits, mixed, candied
- 100 g raisins
- 100 g chocolate (chocolate droplets)
- 2 tablespoon rum
- 0.5 ½ pack vanilla sugar
- 1 lemon (s), untreated, the grated zest it
- Butter for the mold
- Flour for the mold
- Icing sugar (powdered sugar) for sprinkling
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Mix the egg yolks with the vanilla sugar, grated lemon zest and a third of the sugar until very frothy. Beat the egg whites with a pinch of salt and the remaining sugar until stiff - fold carefully into the egg yolk mixture. Sieve the flour with the baking powder, mix with the grated almonds and fold into the leaves. Mix the candied fruits and the raisins together and drizzle with rum.
- Preheat the oven to 180 ° C top / bottom heat (160 ° C hot air).
- Grease a bundt pan with butter and dust with flour. Gently mix the marinated fruits into the biscuit mixture. Add the chocolate drops. Pour the batter into the mold.
- Slide into the hot oven and bake for approx. 50 minutes (do a needle test!). Let the Gugelhupf cool down and then remove it from the mold. Sprinkle with icing sugar and portion only after it is completely cold.
- My tip: I also have a small bundt pan - for 6 small hops - then I take half the ingredients and bake them in the oven for about 20 minutes at the same temperature.
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