Apple-Zucchini-Gugelhupf
very easy
95 mins
95 mins
Ingredients
- 5 Eggs (size M)
- 250 g Courgette
- 1 Apple (Granny Smith)
- 200 g Butter or margarine
- 250 g + 3 tablespoons sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 300 g Flour
- 1 package Baking Powder
- 2 TABLESPOONS Cocoa powder
- 1/4 collar Mint
- 200 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Separate eggs. Wash, clean and grate the zucchini and apple. Cream fat, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other. Mix flour, baking powder and cocoa. Stir in the flour mixture. Add zucchini and apple to the flour mixture and fold in. Beat egg whites until stiff and fold in carefully
- 2
Pour the dough into a greased, flour-sprinkled pancake tin (approx. 2 1/2 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours. If necessary, cover the cake with aluminium foil about 20 minutes before the end of the baking time. Take the cake out of the oven, place it on a cake rack and let it cool in the tin for about 30 minutes. Turn out of the tin, let it cool down
- 3
Wash mint, shake dry, pluck leaves from the stalks and chop. Crush 3 tablespoons of sugar and chopped mint finely in a mortar. Mix icing sugar, lemon juice and 1-2 tbsp. water to a thick icing and spread it on the cake with a spoon. Sprinkle the cake with mint sugar
- 4
Preparation time approx. 1 hour 35 minutes. waiting time approx. 1 hour
Nutrition Facts
330 kcal
48 g
13 g
5 g
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