Crunchy Guglhupf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine (rama)
- 250 grams sugar
- 4 egg (s)
- 1 pinch (s) salt
- 125 ml egg liqueur
- 250 g flour
- 1 teaspoon Baking powder
- 150 g sweets (daim bonbons), rouhly chopped
- Fat and breadcrumbs for the pan
- possibly powdered sugar or couverture
Print Recipe
Pin Recipe Instructions
- Mix the rama with the sugar, eggs and salt until frothy. Add the egg liqueur. Fold in the flour and baking powder. Fold in the chopped daims. Grease a Guglhupfform and sprinkle with breadcrumbs. Preheat the oven to 175 ° (convection 150 °). Pour the dough into the mold and bake for about 1 hour.
- Do the cooking test with a wooden stick. Let the cake cool in the tin for 10 minutes, then turn it out onto a sieve. Decorate with powdered sugar or couverture as desired. However, it tastes wonderful even without it.
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