Citrus buttermilk gugelhupf

Name: Citrus buttermilk gugelhupf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 2 Organic limes; 250 g Butter or margarine; 1 package Vanillin sugar; 100 g Sugar; 100 g + 1 tablespoon brown sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml Lemon Buttermilk; 200 g Icing sugar; 1 Protein (size M); 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

2 Organic limes
250 g Butter or margarine
1 package Vanillin sugar
100 g Sugar
100 g + 1 tablespoon brown sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml Lemon Buttermilk
200 g Icing sugar
1 Protein (size M)
7-10 Tbsp Fat and flour

Directions

1
Wash the limes, grate dry and thinly grate the peel. Squeeze 1/2 lime. Cream fat, vanilla sugar, half of the lime peel, sugar and 100 g brown sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with buttermilk. Pour the dough into a greased, flour-spread ring cake mould (2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
2
Remove the cake from the oven. After approx. 10 minutes, carefully remove from the tin and allow to cool on a cake rack. Sift icing sugar into a bowl. Add egg white and 1 tablespoon lime juice and mix to a thick glaze. Pour the icing over the cold cake and let it dry for 30-45 minutes. In the meantime, finely mix the remaining lime zest and 1 tablespoon of brown sugar in the universal chopper, then leave to dry on a plate for about 30 minutes. Sprinkle the cake with lime sugar before serving