Mini Gugelhupf cake as a bite-sized dessert.
Those are easy to make and oh so good.
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📕 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.
📜 Gugelhupf shape
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
📖 Recipe
Mini Gugelhupf Recipe
Ingredients
Mass #1
- 3.5 Ounces Butter soft
- 4 Egg Yolks
- Pinch Lemon Peel freshly grated,
- 3 Drops Vanilla Extract
- 5.3 Ounces All-purpose Flour
- 1.8 Ounces Corn Starch
Mass #2
- 4 Egg Whites
- 3.5 Grams Powdered Sugar
Instructions
- 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 ⅓ 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.
Os little cakes are so charming!
I am going to do it.
Thank you for sharing your story.
God bless you.
I'm very sorry for the loss of your loved ones. But, I'm thankful that you shared with us and joined us in this post. *hugs*
Sorry to hear about your grandmother, I've lost mine to cancer too few years ago and a friend too. Cancer is such a sneaky disease, especially when it develops into aggressive forms quickly...
Your gugelhupf look so pretty!
I am sorry to hear that John! yeah it is a very nasty illness... Thank you!
This looks like a dessert I'd happily enjoy with a cup of tea in the afternoons 🙂
Cancer is nasty business but this endeavour you've all undertaken is just marvelous. I wish I'd had time this year to join in. Definitely will join you next year.
Your little cakes are perfect. I need a pan like that.
I am so sorry to hear about your grandmother - I only hope someday that future generations will look back and wonder what cancer was.
What a fantastic recipe. I will definitely try baking this at some point.
I always think of Austria whenever I think of kugelhopf as that's where I tried an amazing one! And that's very sad about your grandmother, the earlier the detection the better from what I understand.
Helene thank you so much for participating with us for this event. I am so thankful you joined the cause. I am so sorry about your grandmother and my heart goes out to you. You did her proud with this recipe. I adore you, thank you so much for your friendship and support. xx
I don't think there is one person on Earth that hasn't been affected, one way or another, by cancer. I'm sorry to hear about your grandmother but glad you honor her memory by baking gugelhupf:)
Helene, your mini gugelhupfs are so cute and so appetizing! In Poland a cake with this shape is called "baba" ("baba au rhum", which has a slightly different shape, has Polish origins, did you know it?) or "babka" and there are different types of dough. The main two are "sandy" (a bit similar to quatre quarts) and "yeast". I have always preferred the yeast one because it was so soft and less sweet than the former. And I love yeast cakes. I loved it especially covered in chocolate...
So sorry to learn about your grandmother... Even if it was already years ago, you must miss her. Even in countries where healthcare is free or cheap, many people don't do check ups. It's a real problem, so you are right to talk about it.
Lovely gugelhupf! These are new to me.
Those little cakes are so charming! I love the mini-sized cakes.
These are just way too cute. I love mini dessert portions. Portion control is good and besides looks way too cute!
yeah right? =D
I've never heard of these cakes before! So so so cute. Your reminder about check ups, and your point about how difficult and unreachable they can be for many people in this world, is right on the mark. Thank you for the reminder.
Oh yeah, then you better try the recipe once, you ll fall in love with them!
What cute little cakes! And ugh to cancer...it is just the worst.
yeah cancer is horrible. Thank you, glad you like the gugelhupf!
Cancer education is essential in a world where it is growing. I am so sorry to hear of your grandmother.
This is a lovely tribute and recipe to share my friend.
Cheers
Choc Chip Uru
Oh thank you Uru, you always sweeten my day with your kind words.
I'm so sorry to hear about your losses... Cancer is an tough illness.
Those mini Kugelhopf look very tempting!
Cheers,
Rosa
thank you Rosa, I appreciate it
These mini gugelhopf are so gorgeous, Helene.
thank you Angie =)
I've clipped your gugelhupf recipe, Helene with greater appreciation of the history of the cake. I'll bake this remembering you and your Austrian grandma...The Japanese can sometimes "power through" life, too. Your thoughtful words about prevention are stated well. Thank you!
hi, glad you enjoyed the history behind the famous gugelhupf. =)
What a great cause to fight for. I've had several friends die of cancer and it was hard watching them as the cancer took over. Unfortunately, a healthy lifestyle doesn't always prevent cancer but it can help to reduce the risk. Some people are born with genes that can cause certain types of cancer and those genes are just waiting for the right trigger. Others of us are born with genes that actually prevent cancer. We can only hope to be in the latter group. Now for the Gugelhupfs. I love your mini Gugelhupfs! They look so light and delicious! Your pictures have me drooling!
I know what you mean and I agree, some people are born with the default gene. Thanks for your thoughtful comment MJ! =)
So sad how many people have been touched by cancer. I have never heard of these cakes before, they look so tender and delicious!
yes it's sad...
Thank you Erin!
Thank you for sharing your family's story and your becautiful recipe. I will definitely give your gugelhupf soon!
oh you should give it a try it's easy and so yum Camilla =)
Your gugelhupf are beautiful...I have not heard of this cake before...but a lovely recipe from your heritage. I'm sorry that cancer has touched your family, too...and hope your message of early detection will be heard. xo
Thank you liz you are too kind as always. I am excited that you the cake queen hadn't heard of gugelhupf before. =)
beautiful recipe!
thank you
I have come across gugelhopf in the web before. And now yours! I was trying to make this for a long time, and your post just triggered my passion to do so! Thanks for the wonderful post!!
Oh so glad I was able to inspire you Purabi =) Can't wait to see your gugelhupf!
These gugelhupf are fantastic. 🙂 Glad to be apart of such a fantastic event with you. 🙂 I am so sorry about your grandmother. Sadly, cancer seems to touch all our lives. 🙁
yeah I am glad too, it has been great and it's good to see you participating as well Ramona. =)