ALMOND GUGELHUPF
Ingredients
125g icing sugar
125g granulated sugar
1 slice of toasted white bread (or 70g of freshly grated white breadcrumbs)
250g grated almonds
1 tbsp plain flour
1 packet (8g) vanilla sugar
Melted butter for the mould
Apricot jam for coating
Almond flakes for decoration
How to Make
1.Brush the Gugelhupf mould with melted butter and preheat the 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 toasted bread 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 stiff peaks. 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 the almond flakes in a coated pan without fat until light brown and spread over the Gugelhupf.
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 toasted bread 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 stiff peaks. 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 the almond flakes in a coated pan without fat until light brown and spread over the Gugelhupf.
Baking time: 45 – 50 minutes
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