No TWD but Guglhupf from Baker Süpke
I was away on business and had to bake a cake for my workmates. I decided to bake "the real thing", this recipe is tried and tested from German fellow bloggers, see here, here or here. And this is my version before carrying the cake to work
There's nothing left, all loved it.I hope to add another picture from the crumb I took this picture at work
This recipe is really a first class recipe: buttery, just with the right sweetness and spongy. If you want to duplicate the recipe you should know, that German flour has less gluten than American flour. The correspondent German flour to American all-purpose flour is wheat flour type 550. Wheat flour type 405 has less protein than wheat flour 550. Perhaps you try this recipe with a mixture of 305 grams AP and 45 grams corn starch.
Technorati Tags: Guglhupf
Baker Süpke's Guglhupf
There's nothing left, all loved it.
This recipe is really a first class recipe: buttery, just with the right sweetness and spongy. If you want to duplicate the recipe you should know, that German flour has less gluten than American flour. The correspondent German flour to American all-purpose flour is wheat flour type 550. Wheat flour type 405 has less protein than wheat flour 550. Perhaps you try this recipe with a mixture of 305 grams AP and 45 grams corn starch.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Baker Süpke's Guglhupf |
| Categories: | Baking, Cake |
| Yield: | 1 Recipe |
Ingredients
| H | PREFERMENT | ||
| 150 | grams | Cake Flour (wheat flour 405) | |
| 2 | teasp. | Dry yeast | |
| 150 | ml | Milk | |
| H | SPONGE MIXTURE | ||
| 150 | grams | Butter | |
| 50 | grams | Sugar | |
| 30 | grams | Marzipan paste | |
| 4 | grams | Salt | |
| 1 | teasp. | Vanilla extrakt | |
| 1 | Lemon, the peel, grated | ||
| 100 | grams | Eggs, Europe Size M, US: large | |
| 200 | grams | Cake Flour (wheat flour 405) | |
| 100 | grams | Sultanas | |
| 40 | grams | Candied orange peel | |
| 40 | grams | Candied | |
| 100 | grams | Almonds, chopped, toasted | |
| 30 | ml | Rum | |
| H | FOR DECORATING | ||
| 2 | tablesp. | Apricot jam, hot | |
| Icing sugar | |||
Source
| http://baeckersuepke.wordpress.com/2008/10/28/ | |
| vorteigehefestuck-geruhrter-hefefeinteig-der- | |
| gugelhupf/ |
| Edited *RK* 11/17/2008 by | |
| Ulrike Westphal |
Directions
For the preferment stir all ingredients together and raise until matured about 30 minutes.
For the sponge mixture whisk butter, sugar, marzipan paste, vanilla extract and grated lemon peel until foamy. Fold in the eggs. Fold in the preferment and the remainig ingredients until you get a soft and smooth dough. Fill into a buttered Guglhupf pan and rise for roughly 2 h.
Bake for 45 minutes at 175 °C until a wooden stick comes out clean. Remove from pan and brush with hot apricot jam. Dust with icing sugar.
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