Summary

Ingredients

• 80 g butter
• 75 grams sugar
• 3 egg whites
• 1 pinch (s) salt
• 125 g flour
• 1 teaspoon tartar baking powder
• 100 ml egg liqueur
• 20 ml milk
• 0.25 ¼ tonka bean (s), the abrasion
• Cake icing

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Instructions

1. Preheat the oven to 180 degrees top / bottom heat. Grease and flour a small bundt pan (18 cm).
2. Beat the egg whites with a pinch of salt and 25 g of sugar until very stiff.
3. Mix the butter with the remaining 50 g sugar and the tonka bean zest until frothy. Mix the flour and baking powder and briefly stir in with eggnog and milk. Finally fold in the egg whites (first a third, then the remaining two thirds).
4. Pour the dough into the prepared Gugelhupf pan and bake for about 40-45 minutes. Chopstick sample!
5. After cooling, cover the Gugelhupf with cake icing.
6. Tip: Double the amount is suitable for a normal-sized Gugelhupf pan. The baking time must be increased to approx. 50-55 minutes.