Marmorgugelhupf

Marmorgugelhupf Recipe from Austria | Easy-to-Prepare and Delicious

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8-10

Introduction

Marmorgugelhupf is a traditional Austrian marble cake that is loved for its beautiful marbled appearance and delicious flavor. This classic dessert is perfect for any occasion and is sure to impress your family and friends.

History

The Marmorgugelhupf recipe has been passed down through generations in Austria and is a staple in many households. The name "Gugelhupf" comes from the German word "Gugel," which means hood or cap, referring to the shape of the cake. The marble effect is achieved by swirling together two different batters - one plain and one chocolate - creating a stunning visual effect.

Ingredients

2 oz (57 g) of high-quality bittersweet chocolate, finely chopped
2 cups of cake flour
2 tsp of baking powder
0.25 tsp of salt
0.5 cup of milk
2 tsp of vanilla extract
1.13 cups (2 sticks + 2 tbsp) of unsalted butter, at cool room temperature
1.25 cups of confectioners' sugar
6 large eggs, separated, at room temperature
0.75 cup of granulated sugar
confectioners' sugar, for garnish

How to prepare

Position a rack in the center of the oven and preheat to 350°F (177°C).
Using a cylinder-shaped pastry brush, butter the inside of a 9- to 9.5-inch Gugelhupf mold. Coat with flour, tapping out the excess.
Melt the chocolate in the top part of a double boiler over hot (not simmering) water or in a microwave oven. Remove from the heat and cool, stirring occasionally, until tepid.
Sift the flour, baking powder, and salt together. Mix the milk and vanilla in a liquid measuring cup.
Beat the butter in a large bowl with a hand-held electric mixer on high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar, then increase the speed to medium-high and beat until the mixture is very light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time.
Using clean beaters, beat the egg whites on high speed until soft peaks form. Gradually beat in the granulated sugar until the whites form shiny, soft peaks. Stir about one fourth of the whites into the batter. Stir in half of the flour, then half of the milk; repeat. Fold in the remaining whites. Transfer about one-third of the batter to a medium bowl and stir in the melted chocolate.
Spread half of the plain batter in the pan. Spoon in the chocolate batter, then top with the remaining plain batter. Zigzag a knife through the batter.
Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
Cool in the pan on a wire rack for 10 minutes. Invert onto the rack and cool completely.
Before serving, sprinkle with confectioners' sugar.

Variations

Add chopped nuts or dried fruit to the batter for extra texture and flavor.
Use white chocolate or flavored chocolate for a different twist on the marble effect.
Drizzle the finished cake with a chocolate glaze for a decadent touch.

Cooking Tips & Tricks

Be sure to properly grease and flour your Gugelhupf mold to ensure the cake releases easily after baking.

- When folding in the egg whites, be gentle to maintain the light and airy texture of the cake.

- Zigzagging a knife through the batter creates the marble effect, so don't be afraid to get creative with your design.

Serving Suggestions

Marmorgugelhupf is best enjoyed with a cup of coffee or tea for a delightful afternoon treat. It can also be served with a dollop of whipped cream or a dusting of powdered sugar for added sweetness.

Cooking Techniques

The key cooking technique for Marmorgugelhupf is properly folding in the egg whites to maintain the light and fluffy texture of the cake. Be sure to follow the instructions carefully to achieve the perfect consistency.

Ingredient Substitutions

You can use all-purpose flour instead of cake flour, but the texture may be slightly different.

- Margarine can be substituted for butter, but the flavor may be altered.

- Almond or soy milk can be used in place of dairy milk for a dairy-free version.

Make Ahead Tips

Marmorgugelhupf can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month and thawed before serving.

Presentation Ideas

Serve Marmorgugelhupf on a decorative cake stand for a beautiful presentation. Dust with powdered sugar or cocoa powder for an elegant finishing touch.

Pairing Recommendations

Marmorgugelhupf pairs well with a variety of beverages, including coffee, tea, hot chocolate, or a glass of milk. It can also be served with a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store leftover Marmorgugelhupf in an airtight container at room temperature for up to 3 days. To reheat, place individual slices in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Marmorgugelhupf contains approximately 320 calories.

Carbohydrates

Each serving of Marmorgugelhupf contains approximately 35g of carbohydrates.

Fats

Each serving of Marmorgugelhupf contains approximately 18g of fats.

Proteins

Each serving of Marmorgugelhupf contains approximately 6g of proteins.

Vitamins and minerals

Marmorgugelhupf is not a significant source of essential vitamins and minerals.

Alergens

Marmorgugelhupf contains dairy (butter, milk, eggs) and gluten (flour). It may also contain traces of nuts if added as a variation.

Summary

Marmorgugelhupf is a delicious treat that is moderate in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Marmorgugelhupf is a classic Austrian marble cake that is perfect for any occasion. With its beautiful marbled appearance and delicious flavor, this dessert is sure to impress your family and friends. Enjoy a slice with a cup of coffee or tea for a delightful treat that will satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a beautiful, intricate cake called Marmorgugelhupf. The name itself sounded exotic and mysterious, and I knew I had to learn how to make it.

I first came across the recipe for Marmorgugelhupf in an old cookbook that belonged to my great-grandmother. The pages were yellowed and tattered, with handwritten notes in the margins. As I read through the recipe, I was struck by the complexity of the ingredients and the detailed instructions. It seemed like a daunting task, but I was determined to give it a try.

I decided to make the Marmorgugelhupf for a family gathering, as a special treat for my loved ones. I gathered all the ingredients – flour, sugar, butter, eggs, and cocoa powder – and set to work in the kitchen. As I mixed and folded and baked, I could feel the love and care that went into every step of the process.

When the cake was finally done, I couldn't believe how beautiful it looked. The marbled swirls of chocolate and vanilla were like a work of art. I couldn't wait to share it with my family and see their reactions.

As we sat down to enjoy the Marmorgugelhupf, I watched as my loved ones took their first bite. Their faces lit up with delight, and I knew I had succeeded. The cake was a hit, and I felt a sense of pride and accomplishment.

From that moment on, the recipe for Marmorgugelhupf became a staple in my repertoire. I made it for holidays, birthdays, and special occasions. Each time, I would tweak the recipe slightly, adding a touch of lemon zest or a sprinkle of almonds. I loved experimenting and making the recipe my own.

Over the years, I shared the recipe for Marmorgugelhupf with friends and neighbors. They were always amazed by the intricate design and delicious flavor. Some even asked me to teach them how to make it, and I gladly passed on my knowledge.

One day, I received a letter from a distant relative in Austria. She had heard about my famous Marmorgugelhupf and wanted to exchange recipes. I was thrilled at the prospect of learning new culinary traditions and sharing my own.

I carefully read through the recipe she had sent me, written in beautiful cursive handwriting. It was similar to mine, but with a few key differences. She used a different type of flour and added a hint of rum to the batter. I couldn't wait to try out her version and see how it compared to mine.

As I made the Austrian Marmorgugelhupf, I thought of my relative and the generations of women who had passed down this recipe. I felt a connection to my heritage and a sense of pride in carrying on the tradition.

When I finally tasted the cake, I was transported to another time and place. The flavors were rich and complex, with a depth that I had never experienced before. I knew that this recipe would become a cherished part of my collection, alongside my own version of Marmorgugelhupf.

In the years that followed, I continued to make both versions of the cake, alternating between them depending on my mood and the occasion. Each time I baked a Marmorgugelhupf, I felt a sense of joy and fulfillment, knowing that I was preserving a piece of my family's history.

And so, the recipe for Marmorgugelhupf became more than just a cake to me. It was a symbol of tradition, connection, and love. It was a reminder of the generations of women who had come before me, passing down their knowledge and recipes with care and devotion.

As I sit here now, with the scent of freshly baked Marmorgugelhupf wafting through the air, I am grateful for the opportunity to carry on this tradition. I know that one day, I will pass on the recipe to my own grandchildren, along with the stories and memories that have been woven into its creation.

And so, the legacy of the Marmorgugelhupf lives on, a testament to the power of food to bring people together and preserve the past. I am proud to be a part of this tradition, and I look forward to sharing it with future generations for years to come.