Sand Cake – Gugelhupf with Raspberry Pulp
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar, rum, lemon juice and zest until creamy. Gradually add the egg yolks and keep stirring.
- 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.
- Heat raspberries with 1 tablespoon of water and strain.
- Mix the cornstarch and sugar with a little water, add to the raspberries and heat briefly, then allow to cool.
- 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.
- Bake in the preheated oven at 175 ° C for about 60 minutes, cover the cake with foil after three quarters of the baking time.
- Let the Gugelhupf cool, turn it out and cover it with chocolate glaze. Garnish with raspberries and crumble sugar.
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