White chocolate and tangerine Gugelhopf

White chocolate and tangerine Gugelhopf

Total: 1 hr 20 Min. | Active: 30 Min.
Nutritional value / piece: 378 kcal
, Fat: 17 g
, Carbohydrate: 51 g
, Protein: 5 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:

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Cake mixture

200 g butter, soft
250 g sugar
¼ tsp salt
4 eggs
180 g plain greek yoghurt
400 g white flour
1 tsp baking powder
¼ tsp sodium bicarbonate
1 dl milk
1 vanilla pod, cut open lengthwise, seeds scraped out
100 g white chocolate, broken into pieces
1 dl tangerine juice
2 tangerines, segmented


200 g icing sugar
2 ½ tbsp tangerine juice
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One ring-shaped cake mould (holding approx. 2 l), greased and floured.

How it's done

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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 yoghurt.

Mix the flour, baking powder and sodium bicarbonate, stir into the mixture. Divide the cake mixture into 2 portions. Mix the milk and vanilla into one half of the cake mixture.

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 into the other half of the cake mixture along with the tangerine juice. Mix the tangerines into both halves. Using tablespoons, spoon the cake mixtures alternately into the 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 out onto a cooling rack and leave to cool completely.


Mix the icing sugar and tangerine juice, drizzle over the Gugelhopf.


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