Summary

Ingredients

• 20 g butter
• 2 tablespoon flour
• 250 g butter
• 300 g suar
• 9 egg (s), with very large ones 8
• 1 teaspoon vanilla sugar
• 1 pinch (s) salt
• 1 small Bottle (s) bitter almond flavor
• 1 small Bottle / s rum aroma
• 1 small Bottle / s aroma (lemon peel aroma)
• 1 small Bottle / s butter-vanilla flavor
• 1 bag baking powder
• 275 g flour
• 100 g almond (s), rated
• some Milk
• 2 tablespoon cocoa powder
• Butter for the mold
• Flour for the mold

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Instructions

1. All ingredients should be at room temperature and weighed and ready. A hand mixer is used for stirring because the dough will not be loose enough with a food processor.
2. Spread butter on a Guglhupfform and dust lightly with a little flour. Put something into the fridge. Preheat the oven to 180 °.
3. Beat the butter in a bowl until foamy and while stirring, stir in the sugar and eggs, piece by piece, alternately. Beat until the sugar has completely melted into a nice, fluffy foam mass. Then withhold the vanilla sugar, the salt and the flavors.
4. Mix the flour with the baking powder and sieve onto the foam mass, sprinkle with grated almonds and stir in everything as quickly as possible. Just stir in enough milk so that the dough falls wide and heavy from the whisk (you may not need milk).
5. Pour about half to two thirds of the dough into the pan, spread lightly. Stir the cocoa powder into the rest of the batter and add a little more milk. Spread on the white dough and fold in a little spiral with a fork.
6. Bake in the oven at 180 ° C for 45 minutes. Then switch back to 170 ° C and bake for another 15 - 20 minutes, at least until the dough no longer sticks to a wooden skewer.