Strawberry and rhubarb Gugelhopf

Strawberry and rhubarb Gugelhopf

Total: 1 hr 55 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 268 kcal
, Fat: 17 g
, Carbohydrate: 23 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


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
kochen@bettybossi.ch

Cake batter

200 g butter, soft
150 g coarse cane sugar
¼ tsp salt
1 tsp ground cardamom
4 eggs
150 g light spelt flour
150 g shelled ground almonds
1 tsp baking powder
200 g rhubarb, cut into approx. 1 cm slices
250 g strawberries, cut into cubes

Icing

50 g rhubarb, cut into pieces
2 tbsp water
100 g icing sugar
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Utensils

One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done

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Cake batter

Place the butter in a bowl, whisk in the sugar, salt and cardamom. Whisk in the eggs one at a time, continue to beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix the flour, almonds and baking powder, mix in alternately with the rhubarb and strawberries, transfer to the prepared tin.

To bake

Approx. 1 hr. 10 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.

Icing

Mix the rhubarb and water in a pan, cover and simmer for approx. 5 mins. until soft. Remove the pan from the heat, cover and allow to infuse for approx. 15 mins. Pour the liquid through a sieve and into a small bowl (approx. 2 tbsp). Add the icing sugar, mix to form a thick icing. Spread the icing over the cake, leave to dry.

Good to know
Tip: Use raspberries instead of rhubarb.
Shelf life: Wrap in cling film and keep for approx. 3 days.

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