Marmorgugelhupf à la Sacher
During the period of Biedermeier the Gugelhupf went on its journey around the world, starting off in Vienna. At that time it was waited on table in all middle class families. Today, it is served at any time of day with coffee and tea. Even Emperor Franz Joseph loved the Marmorgugelhupf for breakfast. Find the recipe for your personal imperial breakfast below!
- 200 g (7/8 cup) butter 100 g (1/2 cup) icing sugar
- 100 g (1/2 cup) sugar
- 4 egg yolks
- 4 egg whites
- 230 g (2 cups) flour (fine)
- 20 g (1/8 cup) cocoa powder
- vanilla sugar
- 1 pinch salt
- butter (and flour for the baking mold)
- icing sugar (for dusting)
Beat the butter, icing sugar and vanilla sugar and a pinch of salt until fluffy. Gradually stir in the egg yolks. Whisk the egg whites with the sugar until stiff and fold into the egg yolk mixture. Mix in the flour. Color about a third of the mixture with cocoa.
Grease the Gugelhupf basin with butter, and dust with flour. Now fill the form alternately with the light and dark mixture. Bake in a preheated oven at 180 °C (350F) for about one hour.
Overturn the cake onto a cake rack and allow to cool. Sprinkle with icing sugar.
Approximately 1 hour
180° C (350F)
More recipes: www.ichkoche.at/Viennese-Cuisine/