Kletzen – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Pour the dough into a greased, floured Gugelhupf pan and bake in the preheated oven at 180 ° C for 60–70 minutes.
- Let the cake cool and decorate with chocolate glaze, dried fruits and walnuts.
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