Guglhupf variations
Guglhupf variations
- 4 eggs
- 100 g icing sugar
- 1 sachet vanilla sugar
- 100 ml water
- 150 g sugar
- 250 g flour
- 1 sachet baking powder
- Byodo Baking Spray Oil
- 100 ml Byodo Walnut Oil
- 100 g walnuts, chopped
- 100 ml Byodo Baking Oil Classic
- 50 g cocoa powder
- 100 g dark chocolate drops (for baking)
Separate the eggs. Beat the yolk, icing sugar, vanilla sugar, water, and respective oil until foamy. Whisk the egg whites and sugar until not quite stiff. Fold the egg whites, then the flour with the baking powder and then the ingredients for whichever variation you are making carefully into the yolk mixture. Grease the Guglhupf tin with a little Baking Spray Oil and pour in the batter. Bake at 180°C in a fan-assisted oven for approx. 45-55 minutes. Do not forget to test the cake with a skewer.
Our tip:
For extra indulgence, finish the Pumpkin seed oil Guglhupf with a dusting of icing sugar. The Walnut Guglhupf is delicious with a powdered sugar glaze speckled with fresh walnuts, whilst the Chocolate Guglhupf is a real treat when covered in melted dark chocolate with a tsp of coconut oil mixed in for added flavour.