Rocher Guglhupf
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 vanilla sugar
- 1 tablespoon rum
- 5 egg (s)
- 300 grams flour
- 50 g hazelnuts, round
- 1 point baking powder
- 125 ml cream
- 15 piece (s) confectionery (Rocher balls)
- Cake icing, chocolate
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla sugar and rum until creamy. Beat in egg yolks one by one. Beat the egg whites until stiff.
- Carefully fold in the ground nuts, sifted flour, baking powder, egg whites and cream alternately. Halve the Roche balls and carefully fold in with a spatula, not with the mixer, because then you destroy the pralines.
- Fill into a greased, floured Guglhupf pan and bake at 175 degrees for about 60 minutes.
- Let the cake cool down a bit and turn it out.
- Decorate with chocolate icing and the remaining pralines.
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