Almond-croquant guglhupf (for small mould)

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour in a bowl and make a depression in the middle. Crumble yeast into the hollow, add milk and 1 tablespoon of sugar and mix with some flour. Dust the pre-dough with flour and let it rise covered in a warm place for 15-20 minutes. In the meantime, stir the fat, remaining sugar, lemon peel, salt and rum flavouring until foamy.

2. 2

   Gradually stir in eggs and add the mixture to the pre-dough. Mix everything to a soft dough and continue beating until bubbles appear. Cover and leave to rise for another 30 minutes. In the meantime grease a cake tin (2750 ml content) and sprinkle with chopped almonds. Carefully fold whole almonds and brittle into the dough. Carefully put into the tin and smooth it down. Cover and leave to rise for another 30 minutes. Bake on the lower shelf in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Cover with aluminium foil if necessary. Let the cake rest in the tin for about 10 minutes.

3. 3

   Cover and leave to rise for another 30 minutes. Bake on the lower shelf in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Cover with aluminium foil if necessary. Let the cake rest in the tin for about 10 minutes. Then turn out and let it cool down completely. Serve sprinkled with icing and decorating sugar. Makes approx. 20 pieces