It is the shape of the Guglhupf tin that gives this cake it’s name, but it can also be baked in a normal round or long baking tin if you can not find a Guglhupf tin. This is a popular cake to enjoy with a cup of coffee all over Austria.
280 g of flour
1 tablespoon of baking powder
140 grams of butter
140 grams of sugar
1 sachet of vanilla sugar
2-3 tablespoons cream
1 teaspoon of rum
20 g chocolate powder
- Pre-heat the oven to 160º.
- Grease the baking tin well and dust with a thin layer of flour to prevent the cake from sticking.
- Mix butter, sugar, vanilla sugar and yolk until foamy. Add cream and rum.
- Sieve the flour and the baking powder and mix it with the butter-mixture.
- Whisk the egg whites until stiff and carefully fold it with the cake mixture.
- Divide it into two halves. Mix the chocolate powder with one half .
- Place the lighter coloured cake mixture into the tin and then the chocolate mixture on top. Take a wooden skewer and swirl through the mixture to create the marble effect.
- Bake the cake in the oven for approximately one hour.
- Cool on a cooling rack and dust heavily with icing sugar.
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