Sand Cake – Gugelhupf with Raspberry Pulp

Summary

Ingredients

• 250 g butter
• 250 grams sugar
• 1 point vanilla sugar
• 300 grams flour
• 100 g cornstarch
• 1 point baking powder
• 4 egg (s)
• 0.5 ½ lemon (s), juice and zest
• 1 tablespoon rum
• 125 ml milk
• 250 g raspberries, (frozen)
• 2 tablespoon sugar
• 1 tablespoon cornstarch

For decoration:

• Cake icing, chocolate
• Raspberries
• Sugar, (crumble sugar)

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Instructions

1. Mix the butter with the sifted sugar, vanilla sugar, rum, lemon juice and zest until creamy. Gradually add the egg yolks and keep stirring.
2. Mix the flour, baking powder and cornstarch, sieve and alternately add to the yolk with the milk. Beat egg whites into snow and fold in.
3. Heat raspberries with 1 tablespoon of water and strain.
4. Mix the cornstarch and sugar with a little water, add to the raspberries and heat briefly, then allow to cool.
5. Put half of the dough in a greased, floured Gugelhupf pan, pour some raspberry pulp on it, repeat the process with the remaining dough and raspberry pulp. Pull through the dough with a fork.
6. Bake in the preheated oven at 175 ° C for about 60 minutes, cover the cake with foil after three quarters of the baking time.
7. Let the Gugelhupf cool, turn it out and cover it with chocolate glaze. Garnish with raspberries and crumble sugar.