Marble Gugelhopf

Marble Gugelhopf

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / piece: 346 kcal
, Fat: 18 g
, Carbohydrate: 39 g
, Protein: 6 g


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

Sponge mixture

250 g butter, soft
200 g sugar
¼ tsp salt
4 eggs
500 g white flour
1 parcel baking powder
2 dl milk
1 tbsp Betty Bossi Vanillepaste

Marble effect

100 g dark chocolate (64% cocoa), roughly chopped
3 tbsp rum or milk
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How it's done

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Sponge 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.

Mix the flour and baking powder, stir into the mixture alternately with the milk. Split the mixture into 2 portions. Mix the vanilla paste into one half of the mixture, transfer to the prepared cake tin.

Marble effect

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir the chocolate into the other half of the sponge mixture along with the rum or milk, spread on top of the pale sponge mixture. Create a marble effect by running a fork through the mixture in a spiral motion.

To bake

Approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.

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


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