Peanut-Caramel-Gugelhupf

Name: Peanut-Caramel-Gugelhupf
Cook time: 25 min
Total time: 25 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 1 tin(s) (200 g) unsalted roasted peanuts; 100 g Dark chocolate; 250 g soft butter/margarine; 1 cup(s) (175 g) Sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 5 cup(s) (500 g) Flour; 1 package Baking Powder; 1/2 cup(s) (100 ml) Caramel syrup or maple syrup; 7-10 Tbsp Icing sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
1 tin(s) (200 g) unsalted roasted peanuts
100 g Dark chocolate
250 g soft butter/margarine
1 cup(s) (175 g) Sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
5 cup(s) (500 g) Flour
1 package Baking Powder
1/2 cup(s) (100 ml) Caramel syrup or maple syrup
7-10 Tbsp Icing sugar

Directions

1
Grease a ring cake tin (approx. 22 cm Ø; approx. 2 l capacity) and dust with flour. Coarsely chop peanuts and chocolate. Use a cup with 200 ml content (see right) to measure
2
Cream fat, sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with the syrup and stir in briefly. Fold in nuts and chocolate
3
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Leave to cool in the mould for about 10 minutes. Turn out of the tin and let cool down. Then dust with icing sugar. Done!