in Austria

Tyrolean Gugelhupf

updated

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Ingredients for 1 servings:

  • 125 g margarine
  • 200 g sugar
  • 1 pinch of salt
  • 4 egg yolks
  • 200 g hazelnuts, ground
  • 50 g hazelnuts, chopped
  • 4 tbsp milk
  • 2 tsp baking powder
  • 125 g flour
  • 150 g nougat or chocolate bar
  • 4 egg whites
  • Fat, for the shape
  • n. B. Amaretto

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Whisk the margarine with the sugar, a pinch of salt, and the 4 egg yolks until fluffy. Then add the ground and chopped hazelnuts, the milk, and the flour mixed with the baking powder, and mix well. Cut the nougat or chocolate bar into small cubes and add to the batter. Beat the egg whites until stiff peaks form and fold into the batter. Grease a Bundt pan (or a 25 cm loaf pan) with margarine and pour in the batter. Bake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for 50-60 minutes. After baking, sprinkle the cake with Amaretto, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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