31 December 2010
Posted in Sweet things
Happy New Year!
A Gugelhupf is a southern German term for a marble cake. Gugel is translated as "hood" and hupfen as "spring," as the cake rises slowly in its form whilst being baked. There are many variations of the Gugelhupf and today I have glammed it up for New Years Eve, and believe me... it doesn't taste as sugary as it looks!
Makes one glamorous Gugelhupf.
450g Flour (all purpose)
170g butter, soften
3 Eggs, large
120 ml Milk
170 g dried cranberries
100g Hasselnuts, chopped
1 Gugelhupf form (22cm)
100g Marizpan, roll
Cherry sugar colour (for decoration)
Powder sugar for coating
Store bought colored icing, Lilac
3 sticks of wire
How to make:
1. Place the flour, butter, eggs and milk in a bowl and mix well.
2. Preheat the oven to 170º C, and grease the Gugelhupf form with butter.
3. Add the cranberries and nuts into the mixture and stir through. Place in the form and sit on the lowest shelf in the oven for 50 minutes.
4. Meanwhile, roll out the marzipan and make 8 star forms. Use the cherry flavour pen to mark the stars.
5. When the Gugelhupf has cooled down on a cake rack, sprinkle with the powder sugar.
6. With the Lilac icing pen, cut to make a large hole and cover the top of the cake allowing the icing to drip down the side of the cake.
7. Place the marzipan stars on the icing when It is slightly dried. With the sticks of wire, attach to the marzipan stars and place into the cake.