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Orange, Egg Liqueur and Chocolate Gugelhupf
The perfect orange, egg liqueur and chocolate gugelhupf recipe with a picture and simple step-by-step instructions.
glaze
- 200 g Sugar
- 10 g Vanilla tonka bean sugar recipe see my KB: http://www./rezept/456633/Lactosefreier-Milchreis-De-Luxe.html
- 5 piece Egg yolk
- 200 ml Advocaat
- 220 g Flour
- 1 packet Baking powder
- 50 g Chocolate chips dark
- 5 piece Beaten egg whites
- 0,5 piece Organic orange juice and zest
- 125 g Chocolateglaze
- Beat the butter with the sugar and vanilla tonka bean sugar until frothy.
- Stir in the egg yolk with the orange zest and juice.
- Mix the flour, baking powder and chocolate chips and fold into the batter alternately with the egg liqueur.
- Beat the egg white into snow and fold into the dough as well.
- Grease and flour a bundt cake pan, fill in the dough and bake in the preheated electric oven at 180 degrees for about 60 minutes.
- Let the cake cool, turn it out and coat with the chocolate icing. Of course, light chocolate is also possible as a coating or powdered sugar or nothing at all. Everyone stops as they like.
- I was inspired for this cake as I read about this sponge cake: Cake: Sponge cake with chocolate (remainder chocolate). Thank you dear Bärbel.
- It’s actually a leftover cake. I just had an organic orange, 5 eggs, a leftover eggnog and a leftover chocolate in the house. The other ingredients are always at home anyway. This is how this cake came about spontaneously. I had already baked a Christmas ring cake and knew how to do it.
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