John Myers
Amaretto Espresso Gugelhopf
The perfect amaretto espresso gugelhopf recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 1 Pck. Baking powder
- 1 pinch Salt
- 5 Eggs
- 200 g Sugar
- 160 Gr Ground peeled almonds
- 250 Gr Amareti soft
- 1 dl Strong espresso cold
- 200 ml Amatetto
- 200 Gr Butter
- 1 Gugelhopf Form Inhalt 2 Liter. Eingefettet und bemehlt.
- For the coffee glaze:
- 30 gr Powdered sugar
- 2 el Cold strong coffee
- Some deco coffee beans
- Preheat the oven to 170 degrees. Butter the Gugelhopf form., Flour, put in a cool place. Take the butter out of the fridge.
- Coarsely crumble the amoretti, set aside. Prepare 1 dl espresso and allow to cool.
- Mix the flour with the baking powder and the salt.
- Stir the butter until the peaks form, add the sugar and all 5 eggs and whisk to a light, light mass.
- Stir in ground almonds, be careful not to use the hand mixer !!! With the rubber scraper.
- Stir in the flour, alternating with the amaretto and espresso.
- The mass will be pretty runny, don’t worry, it should be like this! Fold in the coarsely crumbled amaretti.
- Immediately put in the pan and bake. 50-60 min.
- Let stand in the mold for 15 minutes. Then turn out onto a grid and let cool.
- Mix powdered sugar with 1 tablespoon of strong klaten coffee and drizzle over the Gugelhopf. And put decorative coffee beans on it.
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