Name: Gugelhupf
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Unsalted butter, at room temperature - 1 ⅓ cups; Confectioners' sugar - 1 ¼ cups; Eggs, at room temperature - 3 large; Egg yolks, at room temperature - 4 large; Lemon zest - 3 teaspoons; Vanilla sugar - 2 teaspoons; Raisins - ⅓ cup; Egg whites, at room temperature - 4 large; White sugar - ¾ cup; All-purpose flour, sifted - 2 cups; Confectioners' sugar for dusting - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gugelhupf

1. Unsalted butter, at room temperature - 1 ⅓ cups

2. Confectioners' sugar - 1 ¼ cups

3. Eggs, at room temperature - 3 large

4. Egg yolks, at room temperature - 4 large

5. Lemon zest - 3 teaspoons

6. Vanilla sugar - 2 teaspoons

7. Raisins - ⅓ cup

8. Egg whites, at room temperature - 4 large

9. White sugar - ¾ cup

10. All-purpose flour, sifted - 2 cups

11. Confectioners' sugar for dusting - 2 tablespoons

How to cook deliciously - Gugelhupf

1. Stage

Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.

2. Stage

Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.

3. Stage

Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.

4. Stage

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.