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
Eisenstadt Guglhupf
Eisenstadt Guglhupf

Instructions

  1. 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.
  2. 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.
  3. 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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