Gugelhupf with Orange Syrup

If making a potica doesnt appeal to you, try making a gugelhupf instead. Theres no need to worry about the dessert being too dry, as a delicious orange syrup takes care of that. This dessert is suitable for both everyday occasions and special celebrations like holidays.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Syrup

  • 250 ml Juice, orange

  • 125 g Sugar, white

  • 50 ml Alcohol, Coffee liqueur

Šarkelj (Slovenian dessert)

  • pieces Butter, unsalted

  • 250 g Butter, unsalted

  • 125 g Powdered sugar

  • 2 teaspoons Vanilla, extract, imitation

  • 4 pieces Egg, fresh

  • 250 g Wheat flour, white, multi-purpose

  • 1.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • pieces Orange, shell

  • 110 g Sugar, white

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a gugelhupf mold (24 cm in diameter) with butter and dust it with flour (remove any excess flour). Sift the flour, baking powder, and salt into a bowl. Add the grated orange zest and mix the ingredients well.

  2. Using an electric mixer, cream the softened butter, powdered sugar, and vanilla extract. Gradually add the egg yolks one by one, mixing well after each addition. Sift half of the dry ingredients into the egg mixture and mix on low speed until combined. Repeat the process with the remaining dry ingredients.

  3. Beat the egg whites until stiff peaks form. Add granulated sugar and continue beating until you get a firm, glossy meringue. Gently fold the meringue into the batter in two or three additions using a spatula or whisk. Spread the batter evenly into the prepared mold and smooth the top.

  4. Bake the gugelhupf in the preheated oven for 45 to 50 minutes. It is done when a skewer inserted into the cake comes out clean. Let the baked gugelhupf cool in the pan for 10 minutes, then carefully invert it onto a wire rack.

  5. Orange syrup: In a saucepan, combine sugar and orange juice. Heat and stir until the sugar dissolves. Once the syrup comes to a boil, remove it from the heat. Stir in the orange liqueur.

  6. While the gugelhupf is still warm, transfer it to a plate and pour the hot syrup over the top. Allow the cake to cool completely.

  7. Place the cooled gugelhupf on a serving plate. Dust with powdered sugar if desired, slice, and serve with a cup of tea or coffee.

Nutrition Information (Per 100g)

  • Calories: 389.86 kcal
  • Fat: 19.64 g
    • Saturated Fat: 11.68 g
  • Carbohydrates: 47.33 g
    • Sugars: 30.46 g
  • Protein: 5.02 g
  • Fiber: 0.43 g

Advice

http://www.thinkstockphotos.com/image/stock-photo-gugelhupf/175674375/popup?sq=gugelhupf%20cake/f=CPIHVX/p=19/s=DynamicRank http://www.sbs.com.au/food/recipes/gugelhupf-orange-syrup