Pears – Chocolate – Cream – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 packet vanilla sugar
- 5 egg (s)
- 370 g flour
- 1 packet baking powder
- 1 tablespoon rum
- some aroma, (liquid vanilla aroma)
- 250 ml whipped cream, (cream)
- 100 g chocolate, melted
- 250 g pear (s), diced
For decoration:
- Cake icing, chocolate
- Pine nuts
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar, rum and liquid vanilla flavor until frothy.
- Stir in egg yolks one at a time. Mix the flour and baking powder and sift. Beat egg whites into snow.
- Mix the flour alternately with the cream and egg whites into the yolk mixture. Mix one third of the dough with dark chocolate, mix the pear cubes into the remaining two thirds.
- Grease and flour the bundt pan. Pour in half of the light pear mixture, distribute the dark dough mixture on top and finish with the remaining light mixture. Bake in the preheated oven at 175 ° C for about 60 minutes.
- Let the Gugelhupf cool, turn it out and decorate with chocolate glaze and pine nuts.
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