GUGELHUPF CAKE
Steps:
- Additionally melted butter and flour for the baking tin powder sugar for sprinkling Put the red wine in a pan with the cinnamon stick, lemon and orange rind and 1 dessert spoon of sugar. Heat but do not boil.Remove from the heat, put through a sieve and leave to cool. Grate the chocolate finely. Beat the butter with 100g sugar until smooth and creamy. Add the egg yolks gradually, beating thoroughly after each addition until the mixture is pale and creamy. Sieve the flour and baking powder in a separate bowl and mix in the grated chocolate and cinnamon. Preheat the oven to 175 degrees C. Beat the egg whites with a pinch of salt and 2 dessert spoons sugar until creamy. Trickle in the rest of the sugar and beat until stiff. Add half of the flour mixture and the red wine to the butter and egg yolk mixture. Then fold in the other half of the flour mixture and the egg white mixture and mix all the ingredients carefully. Grease the baking tin with melted butter and sprinkle with flour.Pour the mixture into the tin and bake in the bottom half of the oven for 50-60 minutes. Take out when cooked and leave to cool slightly and then turn out onto a cake rack. When cool sprinkle with powdered sugar.
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