A further classic is this Altwiener Gugelhupf (Viennese Ring Cake). This distinctively shaped cake which originated during the Biedermeier period is relatively easy to make and is still filled with raisins – true to its original form.
- 250 g butter
- 250 g icing sugar
- 4 eggs
- 1 pack of vanilla sugar
- 1/2 lemon (untreated, grated peel)
- 1 pack baking powder
- 350 g flour
- 7-8 tbsp milk
- 100 g raisins
- 50 g ground almonds
- icing sugar (for sprinkling)
Directions for Altwiener Gugelhupf
- Mix butter, sugar and egg yolks until frothy and add vanilla sugar and lemon peel.
- Mix baking powder and flour and add milk. Fold in raisins and nuts. Beat the egg white until frothy and fold into the mixture.
- Bake the Altwiener Gugelhupf in a pre-heated oven at 180 °C/ 350 °F for approx. 60 minutes. Sprinkle with icing sugar and serve.
When our dearest afternoon guest gets involved with cheeky little fruits… then this is reason for us to great joy! Because fruity and fresh Gugelhupf is a treat you should not miss: No matter whether peach, apple, coconut, lemon, nut… such a filled Gugelhupf made with your favourites is a real treat!
Austria has always been a place which enhances recipes from other cultures and incorporates them in its own cuisine – like the Gugelhupf, for example. Austrian cuisine may be famous for its Gugelhupf but it was, in fact, first known by the Romans. They made a type of yeast Gugelhupf the round shape of which was regarded as a symbol for the sun and this version has been one of the Gugelhupf classics since then.
If you want to take this sweet classic to the next level, we recommend the fluffy Marble Cake.