This is how you manage to make the perfect remnant cake – just like grandma used to do

The recipe for this simple Quark Gugelhupf can be prepared without much effort Image Images / Shotshop

Wouldn’t you like a really juicy Quark Gugelhupf again? Our recipe can be prepared with few ingredients and without much effort. And the result is a hit: Thanks to the quark, the Bundt cake is super juicy and fluffy – just like it used to be when grandma used to bake it.

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Ingredients for Gugelhupf

For the dough you need: 250 grams soft butter, 200 grams sugar, 1 pinch of salt, 4 eggs (size M), 1 lemon peel (organic lemon), 250 grams wheat flour (type 405), 1 packet vanilla pudding powder, 2 teaspoons baking powder, 250 grams quark (20 percent fat ), 100 milliliters of milk, powdered sugar for decoration

Also read: Airy quark balls like from the baker – it’s really simple and good!

And this is how the juicy ring cake is made:

1. Whisk in butter, sugar and salt. Now add the eggs one at a time. Then stir in the lemon zest. Now add the flour, vanilla pudding powder and baking powder to the dough. Turn the curd over alternately with the milk.

2. Now fill the dough in a buttered Gugelhupf form. Tap the mold a little on the table so that the mass is evenly distributed.

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3. Preheat the oven to 180 degrees top / bottom heat (circulating air: 160 degrees).

4. Bake in the preheated oven for about 45 minutes until golden. You can use a chopstick to test if the cake is ready. When no more batter sticks to the stick, you can take the cake out of the oven and let it cool on a wire rack. Then take out of the mold. Sprinkle with powdered sugar before serving. Done!

Have a nice meal!

By the way: The first part of the word Gugelhupf probably comes from Gugel, since the baking form corresponds to the main cloth (housing) resembles peasant women tying their heads; this explanation is found in a cookbook as early as 1774. Gugelhupf became popular among the bourgeoisie in Germany and Austria during the Biedermeier period and was considered a status symbol. Old cookbooks show that there was no standard recipe for this cake for a long time.

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Gugelhupf’s forms in their present form can already be traced back to Roman times, as excavations in Carnuntum, a Roman city near Vienna, show.

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