Ramazzotti Gugelhupf
Classic, uncomplicated, quick and easy - the Gugelhupf in its typical form has been an absolute classic for generations.
Preparation time 40 min.
Cooking time 50 min.
Ingredients
Ingredients for 1 cake
Bundt pan Ø22cm
- 250 g soft butter
- 250 g Ramazzotti Crema
- 200 g powdered sugar
- 200 g dark chocolate coating
- 225 g flour type 405
- 75 g cornstarch
- 20 g cocoa powder
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 1 pinch of salt
- 5 eggs
Introduction
A life without Gugelhupf? Possible, but pointless. At least without this delicious Ramazzotti Crema Gugelhupf!
And if you also like chocolate, you’ll love this cake.
The oldest known Gugelhupf molds date back to Roman times. And one thing hasn’t changed to this day: it really does taste good to everyone! Try it out at home now and bake it. Enjoy the taste. 🙂
Preparation
- Grease the bundt cake tin with butter or margarine.
- Preheat the oven to 180 °C.
- Beat the soft butter with the powdered sugar, vanilla sugar and salt until fluffy.
- Add the eggs one at a time and whisk each one completely.
- Mix the flour, cornstarch and baking powder.
- Add to the butter and egg mixture alternately with the Ramazzotti Crema and mix to a smooth batter.
- Transfer half of the dough to a second bowl.
- Mix the cocoa with the sugar and a dash of Ramazzotti Crema and stir into a batter.
- Pour half of the light batter into the tin, add the dark batter and finally add the rest of the light batter.
- Use a fork or the back of a wooden spoon to draw circles through the dough to marble it.
- Smooth out.
- Bake the cake for about 50 minutes, turn out and leave to cool on a cooling rack.
- Chop the chocolate coating and melt in a bowl over a bain-marie.
- Pour evenly over the cooled cake and decorate if desired.
