Gugelhupf

preheat the oven to 170c

To make this, you need s bundt – the donuty shaped cake tin.

1 cup butter (230g)
4 eggs (split the eggs and whites)
3 1/2 cups sr flour
1 cup milk
1 cup white sugar
2/3 cup icing sugar
1 tsp vanilla essence
3 tbsp cocoa
rum/brandy/whisky – dash to taste
lemon zest (to taste)
icing or chocolate to dress the finished cake

Whip the butter and egg yolks. Add the icing sugar, vanilla and lemon zest. Whip till its smooth and fluffy.

Beat the egg whites and white sugar until stiff. Mix in 1/2 the flour and milk, then mix in the butter mix. Finally, fold in the last of the flour.

Line the bundt with butter and flour.

Add about 1/2 of the mix to the tin.

Add the cocoa and spirit in to the remaining mix, an mix. Add the last of this mix to the bundt.

With a knife or spoon handle, mix the brown and white mix together in the bundt to give s marbled effect.

Bake for 45-50 mins.

Cool and dress.

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