Raspberry – Eggnog – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 230 g butter
- 230 grams sugar
- 1 packet vanilla sugar
- 230 g flour
- 1 packet baking powder
- 4 egg (s)
- 125 ml egg liqueur
- 0.5 ½ lemon (s), juice and grated zest
- 300 g raspberries, (also frozen)
For decoration:
- Jam (raspberry)
- Raspberries
- Almond
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar, lemon juice and zest until frothy. Gradually stir in the egg yolks. Mix the flour and baking powder, sieve and stir alternately with the egg liqueur into the yolk mixture. Beat egg whites into snow and fold in. Sprinkle the raspberries with flour and stir gently into the dough.
- Grease and flour a bundt pan, sprinkle the base with flaked almonds. Pour in the dough and bake in the preheated oven at 175 ° C for about 50–60 minutes.
- Let the Gugelhupf cool down and turn it out.
- Brush with raspberry jam and decorate with raspberries and flaked almonds.
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