Steinkogler Guglhupf
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g butter
- 120 g suar
- 1 pinch salt
- Lemon (s) - zest, grated
- 4 egg (s), separated
- 1 packet baking powder
- 40 g raisins, moistened with rum
- 40 g almond (s), rated
- 40 g vanilla suar
- 280 g flour
- 125 ml milk
- Fat and flour for the mold
- powdered sugar
Print Recipe
Pin Recipe Instructions
- First stir butter with sugar, salt, lemon zest and gradually 4 egg yolks until very frothy. Then stir in raisins (you can leave out, add some rum) and almonds. Now alternately add flour and milk. Beat the egg whites with the vanilla sugar until stiff and fold in carefully. Pour the mixture into a greased, dusted Gugelhupf tin and place in the preheated tube on the middle rail, which is preheated to 160 ° C. Leave the oven door open for the first 15 minutes, then close it and finish baking for another 30 minutes (chopsticks test).
- After turning and cooling, sprinkle with powdered sugar.
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