Summary

Ingredients

• 80 g walnuts
• 2 tablespoon sugar
• 2 egg (s)
• 1 vanilla sugar
• 500 ml whipped cream
• 100 g merinue
• 100 g chocolate
• some cocoa powder for dusting

Print Recipe Pin Recipe

Instructions

1. Chop the walnut kernels and caramelize with 1 tablespoon sugar in a coated pan. Then take it out and let it cool down.
2. Coarsely grate the chocolate. Separate the eggs, beat the egg whites until stiff. Mix the egg yolks with the remaining tablespoons of sugar until they are thick and frothy. Whip the cream with vanilla sugar until stiff, then carefully fold in the egg whites, walnuts and chocolate and mix with the egg and sugar mixture. Roughly chop the meringue and fold into the mass.
3. Pour the cream into a bundt pan or wreath dish and cover in the freezer overnight.
4. Take the Eisgugelhupf out of the freezer approx. 30 minutes before serving. Dip the mold briefly in hot water and immediately tip it out onto a plate. Dust the Gugelhupf with cocoa powder and serve.