Tipsy Apple Gugelhupf

Ingredients for 1 servings:

• 375 g wheat flour
• 500 g apples, sour
• 4 tbsp lemon juice
• 275 g butter
• 375 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 1 pinch of salt
• 1 packet of baking powder
• Fat, for the shape
• Flour , for the shape
• 1 dl whiskey
• 75 ml water
• 75 g sugar
• 100 g powdered sugar
• 3 tbsp lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Preheat oven to 180°C (top and bottom heat). Grease and flour a Bundt cake pan well. Peel and grate the apples, then mix with 4 tablespoons of lemon juice. Beat together the butter, sugar, vanilla sugar, and salt until creamy. Stir in the eggs one at a time. Mix the flour with the baking powder and stir in. Fold in the grated apple. Pour the batter into the prepared pan and bake on the lowest rack of the oven for about 55 minutes. (Use a skewer to test this.) Meanwhile, for the glaze, boil the sugar and water for 3-5 minutes until thick. Remove from the heat and stir in the whiskey. Mix the powdered sugar with the lemon juice. Remove the cake from the oven, let it cool for about 5 minutes, then carefully turn it out. Pierce several times with a wooden skewer and soak in the warm whiskey syrup. Allow to cool completely. Then decorate with the powdered sugar and lemon glaze. Tip: Serve the cake with whiskey cream. To do this, whip the cream with a little powdered sugar until stiff. Finally, add some whiskey and finish whisking.