Guglhupf with Philadelphia
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter, room temperature
- 300 g suar
- 4 egg (s)
- 175 g double cream cheese, (Philadelphia)
- 350 g flour
- 1 packet baking powder
- 100 ml milk
- 3 tablespoon cocoa, (baking)
- Chocolate flakes, dark
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Grease the bundt pan and dust with flour. Mix the butter and 175 g sugar well with the electric hand mixer. Separate the eggs, add the egg yolks one after the other and mix them in. Add Philadelphia and stir in.
- Beat egg whites with cleaned stirrers until stiff, sprinkling in 125 g of sugar. Stir a third of the egg whites into the Philadelphia mixture. Mix the flour and baking powder well. Add to the dough alternately with the milk and stir in briefly. Fold in the remaining egg whites.
- Put half of the dough in the pan. Stir in the rest of the cocoa and grated chocolate. Place on the light dough and marble both layers of dough with a spoon. Bake in a preheated oven at 160 ° C for about 60 minutes.
- Let cool for 10 minutes and remove from the mold. Dust with icing sugar if you like and leave to cool.
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