RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Pretty Pink Strawberry Gugelhupf
❤️ Save to Favorites
Share:
Servings:
8
Author:
35
Course:
Dessert
Cuisine:
German
Austrian
Keywords:
German Baking
german cakes
Austrian cakes
Gugelhupf
pink cakes
strawberry gugelhupf
🧂 Ingredients
2 oz
dried strawberries
2 tablespoons
freshly squeezed lemon juice
1+3/4 cups
all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
salt
1 cup
unsalted butter
room temperature
2/3 cup
sugar
1 teaspoon
vanilla extract
5
eggs
Scant 1/2 cup
heavy cream
1/2 cup
plus 2 tablespoons fresh strawberries liquefied in a food processor
1/2 cup of liquid
2 cups
powdered sugar
Save Selections
Instructions
1
Grease and flour an 8-inch bundt or Gugelhupf pan.
2
Preheat the oven to 325F.
3
Reserve a bit of the dried strawberries for garnish.
4
Place the rest in a small bowl and toss with the freshly squeezed lemon juice.
Set aside.
5
Sift the flour, baking powder, and salt. Set aside.
6
Cream together the unsalted butter, sugar, and vanilla.
7
Add the eggs one at a time. Make sure each one is fully incorporated before
adding the next.
8
Whisk together the heavy cream and liquefied strawberries.
9
Add the flour mixture alternating with the cream mixture to the batter, starting
and ending with the dry ingredients.
10
Fold in the lemon juice-soaked strawberries.
11
Transfer the batter to the prepared pan. Bake for 1 hour.
12
Test the cake after 50 minutes by inserting a cake tester or a knife into the
cake. If it comes out clean, remove the cake from the oven.
13
Remove from the pan. Transfer to a wire rack set over a baking sheet lined with
parchment paper.
14
Let cool completely.
15
Whisk together the remaining liquified strawberries and the powdered sugar until
smooth.
16
Pour the glaze evenly over the cooled cake.
17
Sprinkle with the rest of the dried strawberries.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
