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.
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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