Viennese Coffee House – Gugelhupf

Summary

Ingredients

• 220 g butter
• 120 g powdered suar
• 5 egg yolks
• 1 pinch (s) salt
• 45 g cornstarch, (Maizena)
• 1 packet vanilla sugar
• 2 tablespoon rum
• 0.5 ½ lemon (s), organic, grated zest
• 220 g flour
• 2 teaspoons baking powder, (also tartar baking powder)
• 125 ml milk or cream (cream), or mix in equal parts (together! )
• 5 egg whites
• 100 g suar
• 60 g raisins, (soaked in rum overniht)

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Instructions

1. Preheat the oven to 170 degrees.
2. For the drive stir room-warm butter, icing sugar, cornstarch, vanilla sugar, salt, lemon zest and rum until fluffy. Gradually stir in the egg yolks. Mix the flour and baking powder and sieve - then stir half of it with the milk / cream mixture to produce an output. Dry the raisins with a paper towel and turn in flour.
3. Beat the snow with granulated sugar and fold into the dough alternately with the rest of the flour. Slightly mix in the raisins.
4. Put the mixture in a greased and floured Gugelhupf tin, bake in the oven at 170 ° for about 50 - 60 minutes, turn out - let cool down a little and sprinkle with icing sugar.