Christmas gugelhupf

Name: Christmas gugelhupf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Kemm`sche cake (spice cake; 7-10 Tbsp Juice of 1/2 orange; 100 Icing sugar; 2-3 TABLESPOONS Lemon juice; 50 g Citation; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Butter or margarine
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
175 g Flour
1/2 package Baking Powder
7-10 Tbsp grated rind of 1 untreated lemon
100 g Kemm`sche cake (spice cake
7-10 Tbsp Juice of 1/2 orange
100 Icing sugar
2-3 TABLESPOONS Lemon juice
50 g Citation
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the fat, sugar, salt and vanilla sugar until creamy with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder and stir it into the fat egg mass by the spoonful.
2
Add lemon zest. Halve the biscuits and fold into the dough. Grease a ring cake tin (2 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes.
3
Let it rest on a cake rack for about 10 minutes. Then turn over, sprinkle with orange juice and let it cool down completely. Stir icing sugar and lemon juice until smooth and spread over the cake. Sprinkle with chopped candied lemon peel and leave to dry.
4
Results in about 16 pieces.