Emperors Gugelhupf Recipes

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EMPEROR'S GUGELHUPF



Emperor's Gugelhupf image

A favorite of Franz Joseph, Emperor of Austria. Cut the Gugelhupf into slices and garnish to taste with sweetened whipped cream.

Provided by Mikekey * @Mikekey

Categories     Cakes

Number Of Ingredients 13

- butter, for greasing mould
1/4 cup(s) sliced almonds (or more as needed)
1 cup(s) butter, softened to room temperature
3/4 cup(s) granulated sugar, divided
1 teaspoon(s) vanilla extract
5 - eggs, separated
1/2 - lemon, grated zest of
1 pinch(es) salt
1 cup(s) cake flour
1 teaspoon(s) baking powder
1/4 cup(s) raisins, soaked in rum or brandy
1/4 cup(s) chopped walnuts
- powdered sugar, for dusting

Steps:

  • Grease an 8-cup Gugelhupf mould with butter. Scatter the almond slices into the mould.
  • Preheat oven to 325F.
  • Cream the butter with 1/2 cup of the granulated sugar and vanilla. Gradually stir in the egg yolks. Add grated lemon peel.
  • Beat the egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
  • Mix 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.
  • Pour 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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