Old Vienna Marbled Gugelhupf
- Total Time
- 1 hour 15 minutes, plus standing time
- Rating
- Comments
- Read comments
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Ingredients
- Butter for greasing pan
- 2¼cups all-purpose flour, plus additional for dusting pan
- 4eggs, separated
- 1¼cups sugar
- 1teaspoon grated lemon zested
- 1tablespoon Austrian rum or Cognac
- 1½teaspoons baking powder
- 1cup heavy cream
- ½cup unsweetened cocoa powder
- ⅓cup water
- Confectioners' sugar to dust cake
- Softly whipped cream, for serving
Nutritional analysis per serving (12 servings)
287 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 6 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
- Step 2
In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
- Step 3
Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
- Step 4
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.
- Step 5
In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
- Step 6
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.
- Step 7
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.
Private Notes
Comments
I liked this recipe a lot, but had to make significant modifications, because the four egg yolks, mixed with the sugar, zest, and cognac will never be creamy. At best they will be homogeneous crumbs. So I used 5 eggs, whipping the yolks before adding sugar, and adding 1/4 c extra cream to that mixture before proceeding. The cake turned out well after about 50 minutes of baking. It brought back very fond memories of similar cakes in Germany and Austria.
I liked this recipe a lot, but had to make significant modifications, because the four egg yolks, mixed with the sugar, zest, and cognac will never be creamy. At best they will be homogeneous crumbs. So I used 5 eggs, whipping the yolks before adding sugar, and adding 1/4 c extra cream to that mixture before proceeding. The cake turned out well after about 50 minutes of baking. It brought back very fond memories of similar cakes in Germany and Austria.
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