Semolina gugelhupf with cherry jam

Name: Semolina gugelhupf with cherry jam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp some + 200 g soft butter; 2 TABLESPOONS flaked almonds or hazelnuts; 7-10 Tbsp some + 250 g flour; 200 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 100 g Common wheat semolina; 1 package Baking Powder; 100 ml Milk; 300 g + 4 tablespoons cherry jam; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp some + 200 g soft butter
2 TABLESPOONS flaked almonds or hazelnuts
7-10 Tbsp some + 250 g flour
200 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
100 g Common wheat semolina
1 package Baking Powder
100 ml Milk
300 g + 4 tablespoons cherry jam
7-10 Tbsp Icing sugar

Directions

1
Grease a ring cake tin (approx. 2 1⁄2 l capacity), sprinkle with nut flakes and flour. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Whip 200 g butter, sugar, vanilla sugar and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix 250 g flour, semolina and baking powder and stir in alternately with the milk.
3
Approx. 1⁄3 Fill the dough into the mould. Spread 300 g jam on top. Leave a little distance to the edge of the mould so that the jam does not burn on the mould. Put the rest of the dough on top and smooth it down. Bake in a hot oven for about 50 minutes.
4
To do a chopstick test.
5
Take the ring cake out of the oven and let it cool down for about 10 minutes. Then turn out onto a cake rack and let it cool down. Dust with icing sugar and spread 4 tbsp. jam on top.