Jam Gugelhupf

Name: Jam Gugelhupf
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g soft butter; 200 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 250 g Flour; 100 g Common wheat semolina; 1 package Baking Powder; 100 ml Milk; 300 g cherry jam; 7-10 Tbsp Icing sugar; 4 TABLESPOONS Cherry jam to decorate; 7-10 Tbsp fat, flour and 2 tablespoons almond flakes for the mould

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g soft butter
200 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
250 g Flour
100 g Common wheat semolina
1 package Baking Powder
100 ml Milk
300 g cherry jam
7-10 Tbsp Icing sugar
4 TABLESPOONS Cherry jam to decorate
7-10 Tbsp fat, flour and 2 tablespoons almond flakes for the mould

Directions

1
Whip butter, sugar and vanilla sugar until creamy. Stir in the eggs one by one. Mix flour, semolina and baking powder. Alternately stir in with the milk.
2
Pour approx. 1/3 of the dough into a greased and flour and almond coated ring cake mould (approx. 2.5 litres capacity). Spread the jam on top, leaving some space around the edge of the mould. Add the remaining dough and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Take the ring cake out of the oven and let it rest for about 10 minutes. Turn the cake onto a cake rack and let it cool down.
4
Dust with icing sugar. If necessary, decorate with jam and cut into pieces.