Walnut Gugelhupf

Summary

Ingredients

• 160 g walnuts, finely round
• 3 egg whites, (size L)
• 150 g suar, fine
• 60 g chocolate flakes, dark
• 2 tablespoon amaretto, alternatively a few drops bitter almond oil

For the dough:

• 250 g butter, room temperature
• 180 g suar, fine
• 1 point vanilla sugar, (I always use homemade vanilla pods)
• 2 egg (s), (size L)
• 3 egg yolks, (size L)
• 280 g wheat flour
• 2 teaspoons, leveled baking powder
• 50 g cornstarch, (Maizena)
• some walnuts, halved, for decoration

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to approx. 170 degrees hot air. (Please choose the temperature according to your own oven)
2. Protein mass:
3. Beat the egg whites with a squirt of lemon juice until stiff enough that a knife cut is visible. Gradually pour in the sugar while stirring, then carefully fold in the amaretto and finally the ground walnuts and the grated chocolate.
4. Batter:
5. Mix the room temperature butter in a mixing bowl with a hand mixer (whisk) or food processor until foamy. Gradually add sugar and vanilla sugar while stirring, until a thickened mass is formed. Stir in each egg and yolks for about ½ minute at the highest level. Mix flour with baking powder and cornstarch, sieve and stir in briefly.
6. Pour a quarter of the batter into the greased and floured Gugelhupf tin and make a slight indentation in the middle. Put half of the egg white mixture on the dough, smooth out. Spread almost half of the remaining dough on top, also make a depression, pour in the remaining egg white mixture, smooth it out and cover evenly with the remaining dough.
7. Bake for about 60 minutes at 170 - 175 degrees hot air.
8. After baking, let the cake rest in the tin for 10 minutes, then turn it out onto a wire rack and let it cool down.
9. Sieve 2 tablespoons of powdered sugar, mix with 1 teaspoon of lemon juice to form a viscous glaze. Spread it on the underside of the walnut halves and glue it to the cake.