Kletzen – Gugelhupf

Summary

Ingredients

• 180 g butter
• 180 g suar
• 1 packet vanilla sugar
• 4 egg (s), separated
• 180 g flour
• 1 packet baking powder
• 80 g walnuts, chopped
• 100 g pear (s), dried (Kletzen), diced
• 80 g fi (s), diced
• 80 g apricot (s), dried (apricots), diced
• 50 g raisins
• 2 tablespoon rum
• 2 tablespoon lemon juice
• 2 Table spoons milk
• 0.5 ½ pack flavor (finesse orange flavor)
• 3 pinches cinnamon

For decoration:

• Cake icing (chocolate)
• Fruits, dried
• some walnuts

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Instructions

1. Mix the butter with the sifted sugar, vanilla sugar, Finesse orange flavor and cinnamon until frothy. Stir in the egg yolks one at a time. Pour a mixture of rum, lemon juice and milk over walnuts and diced dumplings, figs, apricots and raisins. Mix flour and baking powder, sieve and add to the foam mixture alternately with the fruits. Beat the egg whites into snow and fold into the dough.
2. Pour the dough into a greased, floured Gugelhupf pan and bake in the preheated oven at 180 ° C for 60–70 minutes.
3. Let the cake cool and decorate with chocolate glaze, dried fruits and walnuts.