Coconut-yoghurt-Gugelhupf with lemon syrup

Name: Coconut-yoghurt-Gugelhupf with lemon syrup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 2 (150 g each) Mug of whole milk yoghurt; 2 1/2 (175 g each) Cup of sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 1 1/2 (approx. 250 ml) Cup of neutral oil (e.g. rape seed oil); 1 (approx. 120 g) beaker flour; 2 (130 g each) Cup of common wheat semolina; 1 (approx. 65 g) cup + 1 tablespoon grated coconut; 1 package Baking Powder; 0?$? Lemons; 7-10 Tbsp long wooden skewer

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
2 (150 g each) Mug of whole milk yoghurt
2 1/2 (175 g each) Cup of sugar
1 package Vanilla sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
1 1/2 (approx. 250 ml) Cup of neutral oil (e.g. rape seed oil)
1 (approx. 120 g) beaker flour
2 (130 g each) Cup of common wheat semolina
1 (approx. 65 g) cup + 1 tablespoon grated coconut
1 package Baking Powder
0?$? Lemons
7-10 Tbsp long wooden skewer

Directions

1
Grease a ring cake tin (approx. 2.5 l capacity) well and dust with flour. Put yoghurt in a bowl. Wash both yoghurt cups, dry them well and use them as measuring cups. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: see
2
Whip 1 1/2 cup of sugar, vanilla sugar, 1 pinch of salt and eggs with the whisk of the mixer until thick and creamy. Measure the oil with the second beaker. Add the yoghurt to the egg mixture and stir in.
3
Mix flour, semolina, 1 cup of grated coconut and baking powder, add to the yoghurt mixture and stir in. Fill the dough into the form. Bake in a hot oven for about 50 minutes.
4
Remove the ring cake from the oven and let it cool in the mould for about 20 minutes. For the syrup squeeze lemons and measure 1/8 l juice. Bring 1 cup of sugar and lemon juice to the boil and simmer for 2-3 minutes.
5
Turn the cake out of the mould and put it back in. Prick several times with a skewer. Pour hot syrup slowly over the cake. Leave to cool in the mould for about 1 hour. Turn the cake out of the tin and let it cool down.
6
Sprinkle with 1 tablespoon grated coconut.