Guglehupf is a very typical cake from southern Germany, Alsace and Austria, although as has happened in other countries with the Panetonne, its consumption has spread throughout Central Europe. In France it is known as Kouglof while in the Czech Republic it is known as Babovka.
It is immediately recognizable by its cone shape and lateral grooves. In fact, there are molds specially designed to make this cake because the customer expects it that way, even if the shape does not affect the flavor.
It is very easy to make, much more than other cakes such as Pandoro or Panetonne. Its characteristic flavor comes from the kirsch, cherry liqueur, which is used in its preparation. If you can't find it, you can use any othe liqueur of your like.
INGREDIENTS
- 4 cups of bread flour
- 1 cup of milk
- 1 cup of sugar
- 1 cup of butter
- 5 large eggs
- Half a cup of raisins pitted
- Half a cup of peeled raw almonds
- 1 tablespoon vanilla extract
- 1 tablespoon grated lemon peel
- Half a teaspoon of salt
- 4 tablespoons cherry liqueur (kirsch)
- Fresh yeast (about 1 tbsp)
First we heat the milk in the microwave and then we leave it until it is warm. At that moment we dissolve the yeast.
We also microwave the butter until it is smooth.
In a bowl, beat the sugar and butter with the rods until there is a smooth and homogeneous cream. Then start adding the eggs, one by one without stopping beating. Next we add the vanilla extract, the lemon peel, the liqueur and the almonds and raisins. Then add the milk and flour, mixing everything little by little.
Beat well until smooth.
Then grease the mold with butter and pour the dough we have obtained into it. We cover with a cloth and leave in a cool and dry place in the kitchen. We let it rise to twice the size, something that usually takes about 2 hours.
We preheat the oven to 190 degrees (374 F). We introduce the mold* and let it do for 40 minutes or until it is well browned and when you stick a toothpick it comes out dry.
* if you do not find the traditional one, use a bundt cake mold
We extract from the oven and before it cools completely we turn it over and if everything has gone well you will have a magnificent Gugelhupf.
By the way, it should be served warm, never cold. If it cools down because you did it a few hours or days before, just heat it slightly in the microwave in the defrosted position.
In addition to its extraordinary flavor, the house will be impregnated with its fragrant aroma for hours.
