in Austria

Salzburg Gugelhupf

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Ingredients for 1 servings:

  • 200 g butter
  • 1 cup sugar
  • 2 cups flour
  • 4 eggs
  • 1 packet of baking powder
  • some salt
  • ½ cup milk
  • some rum
  • ½ cup nuts, chopped
  • ½ cup chocolate, grated
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat egg whites until stiff peaks form. Beat egg yolks with butter, sugar, nuts, and chocolate until frothy. Stir in a little rum. Then, alternately stir in the flour, baking powder, and milk, spoonful by spoonful. Finally, fold in the beaten egg whites. Pour the batter into a greased and floured Bundt pan and bake at 175°C in a convection oven for about 50 minutes.

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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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