Description
Der Marmor Gugelhupf ist ein Klassiker unter den Mehlspeisen. Das Rezept zaubert einen Kuchen, der immer wieder schmeckt und begeistert. Schnelle und Einfache Gugelhupf Rezepte.
Ingredients
Scale
- 225 g Butter
- 250 g Zucker
- 1 Pk Vanillezucker
- 450 g Mehl
- 1 Pk Backpulver
- 150 g Mandeln (gerieben)
- 0.125 l Milch
- 3 EL Kakaopulver
- 2 EL Zucker
- 3 EL Milch
- 1 Prise Zimt
- 7 Stk Eier
- 1 EL Butter (für die Form)
- 1 EL Semmelbrösel (für die Form)
Instructions
- Preheat your oven to 180°C (356°F) with both upper and lower heat. Prepare a Gugelhupf (bundt) pan by thoroughly greasing it with 1 tablespoon of butter, making sure to cover all the crevices. Sprinkle 1 tablespoon of breadcrumbs evenly over the buttered surface to prevent the cake from sticking, then set the pan aside.
- In a large mixing bowl, add 225 grams of softened butter, 250 grams of sugar, and 1 packet of vanilla sugar. Using an electric mixer, beat the mixture until it becomes light and creamy. This should take about 3-5 minutes.
- Add the 7 eggs to the butter mixture, one at a time. Beat well after each addition to ensure that each egg is fully incorporated before adding the next. This helps create a smooth and airy batter.
- In a separate bowl, combine 450 grams of flour, 1 packet of baking powder, and 150 grams of ground almonds. Mix well to evenly distribute the baking powder and almonds throughout the flour.
- Gradually add the flour mixture to the wet ingredients, mixing in small portions (about a spoonful at a time). Alternate with adding 125 ml of milk. Continue mixing until all the flour and milk are incorporated and the batter is smooth and even.
- Pour about two-thirds of the batter into the prepared Gugelhupf pan, spreading it evenly.
- To the remaining one-third of the batter still in the mixing bowl, add 3 tablespoons of cocoa powder, 2 tablespoons of sugar, 1 pinch of cinnamon, and 3 tablespoons of milk. Mix thoroughly until the cocoa and other ingredients are completely blended, creating a smooth chocolate batter.
- Carefully pour or spoon the chocolate batter over the plain batter in the Gugelhupf pan. To create a marbled effect, use a fork or a skewer to gently swirl the two batters together. Be careful not to overmix, as you want to see distinct swirls of both batters.
- Place the pan in the preheated oven and bake the cake for about 60 minutes (1 hour). Avoid opening the oven door during the first 40 minutes to prevent the cake from collapsing.
- After 1 hour, check for doneness by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
- Remove the baked cake from the oven and let it rest in the pan for about 10-15 minutes. Then, carefully invert the pan onto a wire rack and gently lift it off. Allow the cake to cool completely before slicing and serving.
Notes
For an extra touch, you can dust the cooled Marmor Gugelhupf with powdered sugar or drizzle it with a simple chocolate glaze. Ensure all ingredients are at room temperature before starting for the best texture. The marbling effect is most beautiful when you gently swirl the batters without overmixing. This cake stays moist for several days and is perfect for serving at gatherings or as an afternoon treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg