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Currant – Vanilla – Gugelhupf

updated

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Ingredients for 1 servings:

  • 100 g butter
  • 200 g currants, frozen
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 3 eggs, separated
  • 4 drops of bitter almond flavor
  • 220 g flour
  • 2 packs of pudding powder, vanilla flavor
  • 125 g quark, low-fat
  • 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Beat the butter with sugar and vanilla sugar until fluffy, then gradually stir in the egg yolks, lemon juice, bitter almond oil, and quark. Combine the flour, baking powder, and pudding powder and mix briefly on the lowest setting. Finally, fold in the beaten egg whites and frozen currants. Bake the batter in a greased Bundt pan on the middle rack at 160°C (convection oven) for about 50 minutes. Let the cake cool in the pan for 10 minutes, then turn it out. Decorate as 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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