emperor’s gugelhupf
A favorite of Franz Joseph, Emperor of Austria. Cut the Gugelhupf into slices and garnish to taste with sweetened whipped cream.
No Image
prep time
20 Min
cook time
50 Min
method
Bake
yield
10 serving(s)
Ingredients
- - butter, for greasing mould
- 1/4 cup sliced almonds (or more as needed)
- 1 cup butter, softened to room temperature
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 5 - eggs, separated
- 1/2 - lemon, grated zest of
- 1 pinch salt
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 cup raisins, soaked in rum or brandy
- 1/4 cup chopped walnuts
- - powdered sugar, for dusting
How To Make emperor’s gugelhupf
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Step 1Grease an 8-cup Gugelhupf mould with butter. Scatter the almond slices into the mould.
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Step 2Preheat oven to 325F.
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Step 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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Step 4Beat the egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
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Step 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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Step 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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