Mini Gugelhupf cake as a bite-sized dessert.
Those are easy to make and oh so good.
What is Gugelhupf?
The Gugelhupf is the forefather of the American bundt cake and originated in Austria.
This cake was especially popular during the Biedermeier period in central Europe.
The Gugelhupf has many names and might be better known in some parts of Europe as kuglof, kouglof, Napfkuchen or babovka.
It is a cake which both my heritages call their own and therefore even my mother knows a French Alsatian recipe for it.
My Austrian grandmother would make it frequently too, not the mini Gugelhupf versions but the real large cake.
Since I don’t have the original large mold, I came up with these mini Gugelhupf, which I prefer anyway because of the size.
The original Gugelhupf mold is anyway difficult to get, except if you get to Austria because the German one is different too.
The difference is small, in fact, it’s just the depth of the mold.
Anyhow you should be fine with individual silicon molds as I have used here.
Of course, don’t forget to follow the recipe from beginning to end and you will have baked your own mini Gugelhupf.
More Austrian Desserts
Mini Gugelhupf Recipe
- 3.5 ounces Butter soft
- 4 Egg Yolks
- pinch Lemon zest
- 3 drops Vanilla extract
- 5.3 ounces All-purpose Flour
- 1.8 ounces Cornstarch
- 4 Egg whites
- 3.5 grams Powdered Sugar
- Prepare mass number 1. In a mixing bowl add the soft butter, egg yolks, lemon zest, vanilla, all purpose flour and Cornstarch. Mix it all well!
- Prepare mass number 2. In another bowl beat the egg whites with the sugar stiff.
- Preheat your oven to 350° Fahrenheit/ 180° Celsius.
- Add 1/3 of the stiff egg whites (mass nr1.) to the butter-flour mixture (mass nr2) and fold it carefully in so that the airiness remains. Continue to add in the rest of the stiff snow whites and carefully fold it in so that all ingredients are well incorporated.
- Butter your molds and dust them with flour. If you use Silicon molds as I did, you won’t need to grease them.
- Bake your mini Gugelhupf for about 35 minutes at 350° Fahrenheit/ 180° Celsius or until the pastry is properly baked and not raw.
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