Currant-Amarettini gugelhupf with glaze

Name: Currant-Amarettini gugelhupf with glaze
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 250 g Currants; 1 TABLESPOON + 170 g flour; 75 g Amarettini (Italian almond pastry); 250 g soft butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 75 g Cornstarch; 1 package Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 200 g Icing sugar; 4 TABLESPOONS Lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

250 g Currants
1 TABLESPOON + 170 g flour
75 g Amarettini (Italian almond pastry)
250 g soft butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
75 g Cornstarch
1 package Baking Powder
7-10 Tbsp Fat and breadcrumbs
200 g Icing sugar
4 TABLESPOONS Lemon juice

Directions

1
Wash the berries, let them drip off, brush them off the stalks. Dust lightly with flour. Coarsely chop the Amarettini. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix 175 g flour, cornstarch and baking powder, sieve on top and stir in. Carefully fold in amarettini (except for a few) and currants.
2
Pour into a greased, breadcrumbed ring cake mould (approx. 22 cm Ø; 2 litres capacity). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 1-1 1/2 hours. Take out, cool down a little, turn out and let cool down. Mix icing sugar and lemon juice. Spread the icing evenly over the cake. Sprinkle Amarettinibrösel on top. Results in about 16 pieces