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Raspberry Gugelhupf: A dream for chocolate-raspberry fans!

Instructions:
1. Prepare the Cake Pan:
• Start by preheating your oven to 180°C (350°F). Grease a Gugelhupf (bundt) pan with butter and lightly dust it with flour. Alternatively, you can line it with parchment paper to make sure the cake comes out easily once baked.
2. Make the Cake Batter:
• In a large mixing bowl, cream the butter and sugar together until light and fluffy. This will take about 3-4 minutes with a hand mixer or stand mixer. The butter and sugar mixture should be pale and smooth.
• Add the vanilla sugar and eggs one at a time, beating well after each addition. This ensures the batter is smooth and emulsified.
• In a separate bowl, whisk together the flour, baking powder, and cocoa powder. Gradually sift this dry mixture into the butter and egg mixture, alternating with the orange juice. Mix until the batter is smooth and just combined.
• Stir in the rum for an added depth of flavor and the raspberries (be gentle if you’re using frozen raspberries to prevent them from breaking down too much).
3. Bake the Gugelhupf:
• Pour the batter into the prepared Gugelhupf pan, spreading it out evenly. Smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
• Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
4. Finishing Touches:
• Once the Gugelhupf has cooled, you can give it an optional finishing touch by dusting it with powdered sugar or drizzling it with melted chocolate. The cake is also delicious on its own, with its rich, chocolatey exterior and fruity, moist interior.
5. Serve and Enjoy:
• Slice the Raspberry Gugelhupf into generous pieces and serve. This cake is perfect for afternoon tea, a dessert at dinner parties, or simply as a sweet snack to enjoy with a cup of coffee or tea.

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