I speak food!

Marbled Guglhupf

Guglhupf is one of the most popular Austrian desserts, and a classic for afternoon teas and Sunday breakfasts. When I was a kid, I loved to bake cakes with my mom. I have a lot of fond memories with her baking different desserts. Guglhupf is actually the first cake that we made together when I was six. The cake is really easy to make, which was probably the reason why mom allowed me to help her. I regularly bake the dessert, because it’s not one of those creamy calorie bombs and fits perfectly with afternoon coffee and tea.

What you need:

250 gr flour
250 gr  icing sugar
250 gr  butter
5 eggs
1 pack vanilla sugar
1 pack baking powder
7 table spoons of milk
2 to 3 tablespoons of cocoa powder
20 ml rum

How it’s done:

• Separate egg yolks from egg whites and whisk the egg whites until stiff.
• Whisk the butter, the icing sugar, the vanilla sugar and the five egg yolks until frothy.
• Add the flour, baking powder, milk and rum and mix well.
• Carefully stir in the beaten egg white.
• Coat the Guglhupf form with butter and flour.
• Pre-heat the oven to 180 degrees Celsius.
• Fill half of the dough into the baking form.
• Mix the cocoa powder into the remaining dough and add the dough to the form.
• Bake the cake for approximately 40 to 60 minutes. (After 35 minutes, pierce the dough with a fork to check whether it is done. If the dough sticks to the fork, the cake needs to bake a little more.
• Allow some time to let the cake cool out in the form before turning it out.
• sprinkle it with icing sugar, using a small sieve or tea strainer.

Variations of the classic recipe

There are about as many variations of the classic Guglhupf recipe as the year has days. Essentially, they include a few extra table spoons of either chopped nuts; nougat creme; blueberries and yoghurt; ground almonds and bitter orange oil; or cold mulled wine, to name just a few. You can also pour chocolate sauce or a thin layer of icing on top, instead of the icing sugar.