John Myers
Nougat Guglhupf
The perfect nougat guglhupf recipe with a picture and simple step-by-step instructions.
- 200 g Soft butter
- 200 g Sugar
- 4 Eggs (L)
- 1 pinch Salt
- 400 g Flour
- 1 Pck. Baking powder
- 150 ml Milk
- 200 g Nougat light and dark, but also just one type
- Icing sugar for dusting
- Preheat the oven to 180 °. Grease the ring cake tin (22 cm diameter) well (!). Cut the nougat into approx. 1 cm cubes.
- Beat the butter, sugar and salt until frothy. Stir in the eggs one at a time. Sift the flour, mix with the baking powder and stir alternately with the milk into the butter mixture. Fold in the nougat cubes and pour the batter into the mold.
- Bake on the middle shelf for 60 – 65 minutes. Make a wooden stick sample. No more dough should stick to it when it is pulled out, otherwise the baking time should be extended by 5 minutes. If necessary, cover the cake with aluminum foil so that it does not brown too much.
- After baking, do not turn out until it has really cooled down and dust with powdered sugar.
- The cake is very “fluffy” and therefore a bit fragile when sliced. But it is super juicy, the nougat makes a sponge cake with a little “whistle” and still with a success guarantee for beginners ….. ;-))) I had two types of nougat because I processed leftovers. Otherwise, of course, one variety is sufficient.
- The number of people mentioned above relates to a Guglhupf 22 cm in diameter. The height results from the corresponding shape. I got 15 pieces (about 5 cm wide at the bottom). Narrower ones would break in two. If you don’t like a big cake, you can of course bake it in muffin tins. I would expect about as many as the cake makes slices. But please decide for yourself to be on the safe side.
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