Austrian Desserts and Pastries by Dietmar Fercher

Author:Dietmar Fercher
Language: nld
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2011-06-12T16:00:00+00:00

Kaisergugelhupf

Yields one Gugelhupf (2 liter

mold)

1 cup (300 g) butter at

room temperature

just over ½ cup (70 g)

powdered sugar

2 tsp vanilla sugar

peel of ½ lemon (untreated),

zested

a pinch of salt

6 eggs

1 ¼ cup (240 g) granulated

sugar

1 ½ cups (140 g) chocolate,

chopped into small pieces

1 ¼ cups (140 g) walnuts,

chopped

3 cups (300 g) flour (fine)

butter and sliced almonds

for the Gugelhupf mold

powdered sugar for

sprinkling

Stir butter with powdered and vanilla sugars, lemon zest, and salt until frothy. Separate eggs. Gradually add yolks to the butter mixture. Beat egg whites with granulated sugar until stiff.

Stir of the egg whites into the butter mixture. Fold in remaining egg whites. Mix chocolate pieces with walnuts and flour and carefully mix in. Pour into a buttered Gugelhupf mold sprinkled with sliced almonds, spread the batter to the top, and bake in a preheated oven at 325°F (170°C) for about 1 hour.

Turn out the Gugelhupf from the mold, let cool, and serve sprinkled with powdered sugar.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.