Eisenstadt Guglhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g butter
- 250 g powdered suar
- 250 g flour
- 5 egg (s)
- 3 tablespoon rum
- 3 tablespoon milk
- 100 g chocolate
- 70 g hazelnuts, rated
- 0.5 ½ point baking powder
Print Recipe
Pin Recipe Instructions
- Soften the chocolate over steam, separate the eggs, sieve the flour with the baking powder. Spread butter on a Guglhupfform and sprinkle with flour, preheat the oven to 180 ° C.
- Beat the egg whites until stiff, stir the butter with icing sugar and egg yolks until frothy. Stir in rum, softened chocolate, nuts and milk, then add the sifted flour, and finally fold in the egg whites carefully. Pour the mixture into the mold, bake in the preheated oven for 45 minutes.
- At the end of the baking time, take the Guglhupf out of the oven, let it cool down briefly and then turn it out. Sprinkle with icing sugar before serving.
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