Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 220 g butter
- 220 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 1 egg yolk
- 320 g flour
- 1 packet baking powder
- 1 tablespoon rum
- 2 lime (s), the juice
- some lemon (s) - zest, grated
- 200 ml natural yogurt
- 300 g raspberries
For decoration:
- Cake icing, (lemon icing)
- Raspberries
- Brittle, (hazelnut)
- Lime (s) - slices, halved
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar and vanilla sugar until frothy. Gradually add the egg yolks. Mix the rum, lime juice, lemon zest and natural yoghurt and mix alternately with the sifted flour and baking powder. Beat the egg whites into snow and fold into the dough. Finally mix in the raspberries.
- Grease and flour the Gugelhupf tin, pour in the batter and bake the Gugelhupf at 180 ° C for about 60 minutes. Let the Gugelhupf cool, turn it out and decorate with lemon glaze, raspberries, hazelnut brittle and halved lime slices.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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