APRICOT GUGELHUPF WITH NUTS
Ingredients
3 eggs
120g butter
110g icing sugar
4 tbsp granulated sugar
150g grated walnuts or hazelnuts
150g plain flour
150g quark
½ packet (8g) baking powder
1 packet (8g) vanilla sugar
½ tsp ground cinnamon
Pinch of ground cloves
How to Make
1.Wash the apricots, halve them and remove the stones, before cutting into small cubes.
2.Brush the Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
3.Stir the butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamon, cloves and vanilla sugar. Stir in the quark and apricots.
4.Mix the flour with the nuts in a bowl, and stir in the baking powder.
5.Beat the egg whites with the granulated sugar to stiff peaks. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.
6.Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly before turning out.
7.Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.
2.Brush the Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
3.Stir the butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamon, cloves and vanilla sugar. Stir in the quark and apricots.
4.Mix the flour with the nuts in a bowl, and stir in the baking powder.
5.Beat the egg whites with the granulated sugar to stiff peaks. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.
6.Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly before turning out.
7.Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.
Baking time: 45 – 50 minutes
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