Summary

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

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Instructions

1. Mix the yeast with the salt and a little water.
2. Beat the mascarpone, egg, egg yolk and butter until smooth.
3. Mix the flour, the vanilla sugar and the sugar together.
4. 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.
5. Cover and let the dough rise to double size in a warm place.
6. 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.
7. Pour the dough into it and cover it again in a warm place to rise until it has reached the edge of the pan.
8. Preheat the oven to 175 degrees (for silicone mold 165 degrees) top / bottom heat.
9. Bake the Gugelhupf for about 40 to 50 minutes (stick test).
10. Let cool well and fall out of the mold. Let cool on a wire rack.
11. If you like, you can dust the hops with powdered sugar.
12. The cake tastes great for breakfast, afternoon coffee or - briefly warmed up in the microwave - as a dessert.
13. 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!