Easter Egg Liqueur – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 1 packet vanilla sugar
- 250 g flour
- 1 packet baking powder
- 150 g chocolate, dark, chopped
- 4 egg (s)
- 250 ml egg liqueur
- 0.5 ½ lemon (s), juice and zest
- 150 g cranberry compote or jam
For decoration:
- Cake icing, chocolate
- Almond
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar and lemon juice and zest until frothy. Gradually stir in the egg yolks. Mix flour with baking powder and sieve, mix with chopped chocolate and stir alternately with egg liqueur into the yolk mixture. Beat the egg whites into snow and fold into the dough.
- Pour the dough into a greased, floured Gugelhupf tin. Spread the cranberry compote fruits (or jam) on top and pull through the batter with a fork.
- Bake in the preheated oven at 175 ° C for about 60 minutes.
- Let the Gugelhupf cool down and turn it out.
- Cover with chocolate icing and sprinkle with flaked almonds.
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