Mascarpone – Rum Raisins – Gugelhupf La Mäusle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour, fine
- 200 g cane suar
- 1 packet vanilla sugar
- 20 g yeast, fresh
- 2 teaspoons, leveled salt
- 200 ml water, (possibly a little more)
- 125 g mascarpone
- 1 egg (s), (M)
- 1 egg yolk
- 80 g butter, very soft
- 100 g raisins in rum
- possibly butter and crumbs for the form
- Icing sugar, or finely ground raw cane sugar
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the salt and a little water.
- Beat the mascarpone, egg, egg yolk and butter until smooth.
- Mix the flour, the vanilla sugar and the sugar together.
- Add the yeast water and mascarpone mixture and stir everything together with a mixing spoon. The dough should have the consistency of a batter (difficult to tear off the spoon). Otherwise add a little more water.
- Cover and let the dough rise to double size in a warm place.
- Grease and crumble a Gugelhupf form well or alternatively wash a silicone Gugelhupf form with warm soapy water, rinse with cold water and only dry the outside.
- Pour the dough into it and cover it again in a warm place to rise until it has reached the edge of the pan.
- Preheat the oven to 175 degrees (for silicone mold 165 degrees) top / bottom heat.
- Bake the Gugelhupf for about 40 to 50 minutes (stick test).
- Let cool well and fall out of the mold. Let cool on a wire rack.
- If you like, you can dust the hops with powdered sugar.
- The cake tastes great for breakfast, afternoon coffee or - briefly warmed up in the microwave - as a dessert.
- Note for all food combining: Since 500 g of flour are used, a whole egg is allowed and does not disturb the balance of the food combining!
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