Pistachio and beetroot Gugelhopf

Pistachio and beetroot Gugelhopf

Total: 1 hr 20 Min. | Active: 30 Min.
Nutritional value / piece: 386 kcal
, Fat: 21 g
, Carbohydrate: 41 g
, Protein: 7 g

The colours of this cake are truly stunning. The various components, including beetroot, pistachios and cranberries, come together to produce a sensational dessert.


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mould

a little butter, soft
a little white flour

Cake mixture

200 g butter, soft
220 g sugar
¼ tsp salt
4 eggs
150 g cream quark
250 g white flour
150 g shelled ground almonds
1 ¼ tsp baking powder
70 g unsalted, shelled pistachios
100 g dried cranberries
3 tbsp beetroot juice


150 g icing sugar
2 tbsp beetroot juice
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One ring-shaped cake mould (holding approx. 2 l)

How it's done

Cake mould

Brush the ring-shaped cake mould with a little butter, dust with flour.

Cake mixture

Place the butter in a bowl, whisk in the sugar and salt.

Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark.

Mix the flour, almonds and baking powder and stir into the mixture.

Divide the mixture into 2 portions. Coarsely chop the pistachios, set aside 2 tbsp. Mix the remaining pistachios and the cranberries into one half of the cake mixture.

Mix the beetroot juice into the other half.

To fill

Using tablespoons, spoon the cake mixtures alternately into the prepared cake mould.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.


Combine the icing sugar and beetroot juice, pour over the cake, sprinkle with the reserved pistachios, leave to dry.

Good to know
Shelf life: Wrap in cling film and keep for approx. 2 days.

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