Caramel-Espresso-Gugelhupf

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 250 g Butter or margarine
  • 200 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 125 ml Milk
  • 175 g Soft caramel sweets
  • 3 TSP Espresso powder
  • 150 g white chocolate
  • 25 g Coconut oil
  • 75 g Whipped cream
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Chop 150 g candies into small pieces.

  2. 2

    Mix espresso powder with 1 tbsp. water. Halve the dough, stir in one half espresso, in the other half chopped candies.

  3. 3

    Pour the espresso dough into a greased, flour-dusted ring cake mould (26 cm Ø; 3 litres capacity). Spread the toffee dough on top, swirl gently with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  4. 4

    manufacturer) bake for about 45 minutes. Take out, let cool for about 30 minutes. Carefully turn out of the tin and let it cool down.

  5. 5

    Chop the chocolate and coconut fat. Heat the cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Chop 25 g candies. Cover the ring cake with the chocolate and sprinkle with chopped sweets.

  6. 6

    Chill the ring cake for about 30 minutes.

Nutrition Facts

KCAL
320 kcal
CARBS
35 g
FATS
18 g
PROTEINS
4 g

Categories & Tags

Cakes & Pastriesvery easyCake