Old Vienna Marbled Gugelhupf Recipes

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OLD VIENNA MARBLED GUGELHUPF



Old Vienna Marbled Gugelhupf image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h15m

Yield Twelve servings

Number Of Ingredients 12

Butter for greasing pan
2 1/4 cups all-purpose flour, plus additional for dusting pan
4 eggs, separated
1 1/4 cups sugar
1 teaspoon grated lemon zested
1 tablespoon Austrian rum or Cognac
1 1/2 teaspoons baking powder
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup water
Confectioners' sugar to dust cake
Softly whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
  • In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
  • Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
  • In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
  • In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
  • Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
  • Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 0 grams

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