Sachergugelhupf

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Ingredients

220 g wheat flour
250 g Sugar
200 g Butter
100 ml milk
70 g Cocoa
10 g Baking powder
4 pcs. Egg
5 g salt
50 g apricot jam
50 ml Water
50 g Dark chocolate
10 g Cream
physalis
passion fruit
Powdered sugar

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Sachergugelhupf

  • 1 hour 30 minutes
  • Hard

Ingredients

Directions

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Steps

1
Done

In a mixer with a nozzle, a spatula beat 180 g of butter. Gradually add 125 g of granulated sugar. Enter 4 yolks at high speed one at a time.

2
Done

Add, sifted through a sieve, 200 g of wheat flour, 70 g of cocoa powder, 10 g of baking powder and 5 g of salt. Knead at low speeds. Pour 100 ml of milk.

3
Done

Beat with a mixer 4 proteins. Gradually add 125 g of granulated sugar.

4
Done

The resulting meringue is gradually introduced into the basis for the test, mix.

5
Done

Lubricate the baking dish with butter and sprinkle with wheat flour. We spread the finished dough into the form, evenly distributing. Bake in the oven for 20 minutes at a temperature of 200 degrees, and then another 40 minutes at a temperature of 160 degrees.

6
Done

In a saucepan, we combine 50 ml of water and 50 g of apricot jam. Bring to a boil and soak the resulting syrup dessert through special holes

7
Done

Cut 50 g of dark chocolate and melt in a water bath. Add 10 g of ten percent cream.

8
Done

Cover the surface of the cake with chocolate ganache. Garnish with physalis, passion fruit, and icing sugar. Bon Appetit!

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