in Recipes

Gugelhupf with eggnog

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Ingredients for 16 servings:

  • 2 eggs
  • 200 g sugar
  • 2 packets of vanilla sugar
  • 150 g margarine (half-fat margarine)
  • 100 g yogurt (1.5% fat)
  • ¼ liter eggnog
  • 125 g flour
  • 125 g cornstarch
  • 1 packet of baking powder
  • ½ tsp baking soda
  • 2 egg whites
  • 1 tsp oil
  • 2 tbsp powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 175°C, beat eggs, margarine, sugar, and vanilla sugar until frothy. Combine flour, cornstarch, baking powder, and baking soda and stir into the egg mixture alternately with the yogurt and egg liqueur. Beat egg whites until stiff peaks form and fold into the batter. Grease a Bundt pan with oil, pour in the batter, and bake for about 50 minutes. Test with a skewer if the cake is cooked through. Let the cake cool in the pan for 10 minutes, then remove from the pan. Dust with powdered sugar just before serving and enjoy.

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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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