EMPEROR'S GUGELHUPF

Emperor's Gugelhupf image

Provided by Mikekey * @Mikekey

Categories Cakes

Number Of Ingredients 13

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- butter, for greasing mould
1/4 cup(s) sliced almonds (or more as needed)
1 cup(s) butter, softened to room temperature
3/4 cup(s) granulated sugar, divided
1 teaspoon(s) vanilla extract
5 - eggs, separated
1/2 - lemon, grated zest of
1 pinch(es) salt
1 cup(s) cake flour
1 teaspoon(s) baking powder
1/4 cup(s) raisins, soaked in rum or brandy
1/4 cup(s) chopped walnuts
- powdered sugar, for dusting

Steps:

Grease an 8-cup Gugelhupf mould with butter. Scatter the almond slices into the mould.
Preheat oven to 325F.
Cream the butter with 1/2 cup of the granulated sugar and vanilla. Gradually stir in the egg yolks. Add grated lemon peel.
Beat the egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
Mix the flour with the baking powder and fold into the egg yolk mix, alternating with the whites. Dust the well-drained raisins lightly with flour and stir in together with the walnuts.
Pour into the prepared mould and bake for 45 - 50 minutes until golden brown. Allow to cool briefly, and then turn out. Dust with powdered sugar before serving.