Recipe Directions
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Ingredients
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1/4 cup finely chopped almonds, unblanched
1/2 cup unsalted butter
1.2 cup sugar
4 eggs, separated
1 tsp. vanilla
1 tbs. grated lemon rind
2 cups cake flour
2 1/4 tsp. baking powder
1/2 cup golden raisins, soak for 10 min. in hot water
3/4 cup milk
Pinch of cream of tartar
Vanilla sugar
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Directions
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Preheat oven to 350’ F. Grease with unsalted butter the insides of two small or one large bunt cake molds, dust with a tbs. of flour and the chopped almonds and set aside.
Beat together the butter, sugar, egg yolks, vanilla and lemon rind. In another bowl combine the flour, baking powder and raisins.
Alternating with the 3/4 cup of milk, add the flour mixture- a bit at a time - to the butter mixture well at each stage.
Add the cream of tartar to the four egg whites and beat until soft peaks are formed. Fold the beaten eggs into the batter and pour into the mold for approx. 50 min. Use a long cake tester to check that the interior of the cake is not still runny. When ready, remove the pans from the oven. Invert the cakes onto the racks after about 15 min. to cool. Dust with vanilla sugar.
Traditional Austrian afternoon coffee cake to be served with coffee and whipped cream if desired.
The Gugelhopf can also be made with yeast dough. This is just a simpler version.
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Yield
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This recipe will either fill two 1 liter sized gugelhopf or one large bundt pans.
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