Schmand-Orange-Gugelhupf

Name: Schmand-Orange-Gugelhupf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 225 g lactose-free sour cream; 400 g Sugar; 1 pinch Salt; 7-10 Tbsp pulp of 1/2 vanilla pod; 6 Eggs (size M); 225 ml Oil; 130 g Flour; 280 g Common wheat Semolina; 70 g Coconut flake; 1 package Baking Powder; 160 ml freshly squeezed orange juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Picture 04: 1 tablespoon grated coconut

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

225 g lactose-free sour cream
400 g Sugar
1 pinch Salt
7-10 Tbsp pulp of 1/2 vanilla pod
6 Eggs (size M)
225 ml Oil
130 g Flour
280 g Common wheat Semolina
70 g Coconut flake
1 package Baking Powder
160 ml freshly squeezed orange juice
7-10 Tbsp Fat and flour
7-10 Tbsp Picture 04: 1 tablespoon grated coconut

Directions

1
Pour 240 g sugar, salt, vanilla pulp and eggs into a bowl. Whip until thick and creamy with the whisk of the hand mixer. Add oil and sour cream and stir in
2
Mix flour, semolina, grated coconut and baking powder, add and stir well. Pour the dough into a greased, flour-spread ring cake mould (2.6 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Cover the last 15 minutes with aluminium foil
3
Remove from the oven, let it cool on a cake rack for about 20 minutes, turn it over, put it back into the mould. Prick several times with a shish kebab skewer. In the meantime, bring the remaining sugar and orange juice to the boil and simmer for 2-3 minutes. Slowly and evenly run over the cake and soak it. Leave to cool in the mould for about 1 hour
4
Turn out of the mould and let it cool down on a cake rack
5
Picture 04: Arrange sprinkled with 1 tablespoon grated coconut
6
waiting time approx. 3 hours