Gugelhupf (German cream cake)

Ingredients for Gugelhupf (German cream cake)

Instructions for Gugelhupf (German cream cake)

To prepare the Gugelhupf (German cream cake) recipe, please follow these instructions:

Put the raisins soft in the room, like the day in advance. Stir butter and sugar light and foamy. Add the egg yolks one at a time. Let the milk easily and stir the yeast out of it. Stir this mixture in the dough alternately with the flour. Add salt and grated lemon peel. Whip the egg whites stiff. Grab the soaked raisins and finally turn the whipped whites into the dough with light hand. Grease the mold well and sprinkle lightly with flour. Fold the slipped almonds and put them at the bottom of the mold. Fill the dough carefully so that the almonds get into place. Let the dough raise warm and covered ½ hour. Turn on the oven and adjust it to 200 degrees. Bake the bug hip for half an hour on the oven's center truss. Let it cool a little before turning it back to a baker. Sprinkle a thin layer of flour on when the cake has cooled.

tips:
Use a pudding or edge shape. If the shape is larger than 1½ liter, the portion must be increased to get the correct height of the cake.

It can also be baked without filling and eaten with butter. Can be frozen.