John Myers
Eggnog – Chocolate – Gugelhupf
The perfect eggnog – chocolate – gugelhupf recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 250 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 200 Milliliters Advocaat
- 300 g Flour
- 1 packet Baking powder
- 100 g Dark chocolate drops
- 2 teaspoon Lemon juice
- 1 packet Lemon peel
- 2 Pinches Salt
- Powdered sugar
- Separate the eggs and set the egg whites aside.
- In a mixing bowl, beat the softened butter, sugar, vanilla sugar and a pinch of salt until frothy. Add the egg yolks and stir in. Stir in the lemon juice and lemon zest.
- Mix the flour with the baking powder and the chocolate drops and stir in alternately with the egg liqueur. Beat the egg white with a pinch of salt until stiff and fold in.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Place the Gugelhupf tin in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Now turn the cooled Gugelhupf out onto a cake plate and sprinkle with powdered sugar.
Facebook Comments