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Almond Gugelhupf

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Submitted on Wed, 26-November-2014
Gugelhupf cake Austria Bakery Dessert almonds

During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!

© Austrian National Tourist Office / Schardt

Details

Country Austria flag Austria
Ingredients

6 eggs

125 g icing sugar

125 g granulated sugar

1 slice of toasted white bread (or 70 g of freshly grated white breadcrumbs)

250 g grated almonds

1 tbsp. plain flour

1 packet (8 g) vanilla sugar

Melted butter for the mould

Apricot jam for coating

Almond flakes for decoration
Method
  1. Brush Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
  2. Separate the eggs and beat the yolks with icing sugar to a cream. Flavour with a shot of nut liqueur or rum and vanilla sugar.
  3. Rub the toast between your fingers to create very fine breadcrumbs. Mix well with the flour and the grated almonds. Stir into the egg yolk mix and mix together thoroughly.
  4. Beat the egg whites with the granulated sugar to a stiff peak. Carefully fold the beaten egg white into the mix. Pour the mix into the prepared mould. Bake for around 45 – 50 minutes.
  5. Remove the Gugelhupf, allow to cool slightly, then tip out. Gently heat the apricot jam and coat the Gugelhupf (using a brush).
  6. Roast almond flakes in a coated pan without fat until light brown and spread over the Gugelhupf.

 

Source: Austrian National Tourist Office

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