Red currant Gugelhopf

Red currant Gugelhopf

Total: 1 hr 45 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 228 kcal
, Fat: 9 g
, Carbohydrate: 30 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

400 g white flour
½ tsp salt
80 g sugar
1 parcel vanilla sugar
1 tsp baking powder
1 tsp sodium bicarbonate
4 eggs
2 dl milk
125 g butter, melted, left to cool
1 tbsp apple vinegar
350 g red currants, berries plucked off

Icing

50 g red currants
80 g icing sugar
100 g red currants
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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

In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda. Whisk the eggs, milk, butter and vinegar, pour into the dry ingredients, whisk together briefly. Carefully mix the redcurrants into the cake batter and transfer to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.

Icing

Finely mash the red currants with a fork, pass through a sieve (yields approx. 2 tbsp of juice). Add the icing sugar to the juice, mix to create a thick icing. Spread the icing over the cake. Top with redcurrants.

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