John Myers
Contents
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Ingredients
For approx. 14 pieces:
- 250 g Butter
- 4 Eggs size M
- 250 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 100 g Wheat flour type 405 or 550
- 50 g Food starch
- 50 g Cocoa powder
- 1 tsp Baking powder
- 1 tsp Cinammon
- 1 pinch each of ground ginger, cardamom, cloves, mace
Instructions
- Preheat the oven to 175 ° C (fan oven: 160 ° C). Grease a bundt pan (22 cm Ø), sprinkle with breadcrumbs and refrigerate.
- Melt the butter and let it cool down. Beat the eggs until frothy, add sugar, vanilla sugar and salt and beat for another 3 minutes.
- Mix the flour with cornstarch, baking powder, ginger, cardamom, cloves, mace and cinnamon and mix in half of it briefly on the lowest setting. Stir in the remaining flour mixture. Finally stir in the melted butter briefly.
- Pour the dough into the prepared Gugelhupf pan and smooth it out. Put the tin on the wire rack in the preheated oven and bake for about 45 minutes.
- Let the cake rest in the tin for about 10-15 minutes, only then turn it out onto a wire rack and let it cool. Dust with powdered sugar before serving, only then dust with a little cocoa powder.
- Serve with whipped cream.
- Tip 7: The cake can also be prepared in a springform pan (24 cm Ø).
Nutrition
Serving: 100gCalories: 528kcalCarbohydrates: 50.6gProtein: 2.2gFat: 35.4g
