emperor’s gugelhupf
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A favorite of Franz Joseph, Emperor of Austria. Cut the Gugelhupf into slices and garnish to taste with sweetened whipped cream.
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yield
10 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For emperor’s gugelhupf
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butter, for greasing mould
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1/4 csliced almonds (or more as needed)
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1 cbutter, softened to room temperature
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3/4 cgranulated sugar, divided
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1 tspvanilla extract
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5eggs, separated
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1/2lemon, grated zest of
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1 pinchsalt
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1 ccake flour
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1 tspbaking powder
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1/4 craisins, soaked in rum or brandy
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1/4 cchopped walnuts
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powdered sugar, for dusting
How To Make emperor’s gugelhupf
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1Grease an 8-cup Gugelhupf mould with butter. Scatter the almond slices into the mould.
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2Preheat oven to 325F.
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3Cream the butter with 1/2 cup of the granulated sugar and vanilla. Gradually stir in the egg yolks. Add grated lemon peel.
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4Beat the egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
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5Mix the flour with the baking powder and fold into the egg yolk mix, alternating with the whites. Dust the well-drained raisins lightly with flour and stir in together with the walnuts.
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6Pour into the prepared mould and bake for 45 – 50 minutes until golden brown. Allow to cool briefly, and then turn out. Dust with powdered sugar before serving.
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