Old Vienna Marbled Gugelhupf Recipes

OLD VIENNA MARBLED GUGELHUPF

Old Vienna Marbled Gugelhupf image

Provided by Molly O'Neill

Time 1h15m

Yield Twelve servings

Number Of Ingredients 12

Ingredients

Butter for greasing pan
2 1/4 cups all-purpose flour, plus additional for dusting pan
4 eggs, separated
1 1/4 cups sugar
1 teaspoon grated lemon zested
1 tablespoon Austrian rum or Cognac
1 1/2 teaspoons baking powder
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup water
Confectioners' sugar to dust cake
Softly whipped cream, for serving

Steps:

Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 0 grams

GUGELHUPF

Gugelhupf image

Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").

Provided by Lena

Categories Desserts Cakes

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 ⅓ cups unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
3 large eggs, at room temperature
4 large egg yolks, at room temperature
3 teaspoons lemon zest
2 teaspoons vanilla sugar
⅓ cup raisins
4 large egg whites, at room temperature
¾ cup white sugar
2 cups all-purpose flour, sifted
2 tablespoons confectioners' sugar for dusting

Steps:

Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
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.
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.
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.

Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g

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