Description
Dr. Oetker Gugelhupf Cake Mix
Gugelhupf sponge cake from Dr. Oetker. The popular classic, a real treat, sure to succeed and easy to make yourself!
The Gugelhupf is a traditional delicacy that can be prepared in different variants and flavors. It is a popular pastry for special occasions or simply as a sweet treat between meals. The Gugelhupf, also known as Guglhupf (in Austria), Gugelhupf or Gugelhopf (in Switzerland) or Kougelhopf or Kouglof (in Alsace), is a cake made from batter, sponge cake or yeast dough is produced. It is often marbled or contains raisins. The Gugelhupf is very popular in Austria and the successor states of the Austro-Hungarian monarchy. It is also popular in Alsace, southern Germany, Switzerland and Poland. It is known as the “Deitscher cake” by Pennsylvania Germans.
Description
Baking mix for Gugelhupf sponge cake with a cocoa-based icing.
This baking mix contains
- 450 g baking mix for the dough
- 75 g cocoa icing
You will need additionally
- Bundt cake tin (Ø 22 cm)
- Some fat
- 175 g soft margarine or butter
- 3 eggs (Medium size)
- 125 ml milk
Preparation
1 Prepare the dough: Grease the Gugelhupf tin. Preheat oven. Top/bottom heat: around 170°C Convection: around 150°C Put the baking mixture for the dough in a mixing bowl, add the margarine or butter, eggs and milk. Process everything with a mixer (stirring rods) briefly on the lowest level, then on the highest level for about 3 minutes to form a smooth dough.
2 Baking: Pour the batter into the mold and smooth it out. Put the dish on the rack in the oven. Insert: below. Baking time: approx. 55 min. Leave the Bundt cake in the tin for 10 min., then turn it out onto a wire rack and leave to cool.
3 Glazing: Bring water to a boil in a saucepan, remove from heat, place icing bag in and let sit for about 10 minutes. Dry the bag, knead vigorously and cut open. Put the glaze on the Gugelhupf and let it set.
PACKAGE CONTENTS: 525 g
