Servings: 12 pieces
Calories: 320kcal
Cost: 15
Equipment
- Gugelhupf mold
- Electric mixer
- Spatula
- Bowl for melting chocolate
- Hot water bath setup
Ingredients
- 4 medium eggs
- 200 g sugar
- 1 pinch salt
- 150 g wheat flour (Type 405)
- 300 g ground nuts (e.g., hazelnuts)
- 1 package baking powder
- 1 pinch cinnamon
- 150 ml neutral cooking oil
- 200 g natural yogurt (lactose-free if desired)
- 100 g white chocolate coating
- 50 g nut nougat
- a little chopped hazelnuts for garnish
Instructions
- Grease your Gugelhupf mold and dust it lightly with flour.
- Preheat your oven to 180°C (160°C fan).
- In a large mixing bowl, beat the eggs, sugar, and salt until pale and foamy.
- In another bowl, combine the ground nuts, flour, baking powder, and cinnamon.
- Gradually fold the dry ingredients into the egg mixture, alternating with yogurt and oil.
- Beat the mixture until smooth and velvety.
- Pour the batter into the prepared mold and smooth the top.
- Bake for about 50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the mold for 30 minutes before transferring to a wire rack.
- While cooling, melt the white chocolate and nougat over a hot water bath until smooth.
- Drizzle the melted mixture over the cooled cake and sprinkle with chopped hazelnuts.
- Let the coating set before slicing.
Notes
This cake is perfect for any occasion and is a great way to impress your friends and family with its decadent taste!
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 70mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!