Emperor’s Gugelhupf
- Grease the Gugelhupf mould with butter. Scatter the almond flakes into the mould. Preheat the oven to around 170 °C (fan).
- Cream the room-temperature butter with two-thirds of the granulated sugar and vanilla sugar. Gradually stir in the egg yolks. Flavour with grated lemon peel.
- Beat egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
- Mix the flour with the baking powder and fold into the egg yolk mix, alternating with the whites. Dust the well-drained raisins lightly with flour and stir in together with the walnuts.
- Pour into the prepared mould and bake for 45 – 50 minutes until golden brown. Allow to cool briefly, and then turn out. Dust with icing sugar. Cut the Gugelhupf into slices and garnish to taste with sweetened whipped cream
Baking time: 45 – 50 minutes
Source: Austrian National Tourist Office
1/
Emperor’s Gugelhupf © Austrian National Tourist Office / Schardt
Recipes
Finnish Rye Bread
Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.
Apple Strudel with Shortcrust Pastry
This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
Red Berry Pudding
Rote Grütze – A perfect summer dessert
Eggplant Salad
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
Featured Experiences
Pears from Rincón de Soto
This pear is cultivated and handled in La Rioja since 16th century. The ‘Pears from Rincón de Soto’ is the first PDO awarded for pears cultivated in Spain.
Bogracfest
In the old city centre of Lendava, in the historical backdrop of townhouses and at the foot of the Lendava vineyards, the biggest goulash stew, called bograč is part of a cooking contest that has been hosted here for more than a decade.
A taste of Värmland
A taste of Värmland is the festival which shows and celebrates the local food of Värmland. It takes place in Mariebergsskogen, the city park of Karlstad, on the 24th and 25th of September. It is a tradition since 2011 and 16 000 visitors are expected at the festival this year.
Sustainable summer in Denmark
Are you feeling adventurous?
CHECK OUT OUR
LATEST GUIDE
Marvelous buildings in Hungary
Take a slow tour of art and architecture!
Ingredients
- 210 g fine cake flour
- 170 g granulated sugar
- 210 g butter
- 5 eggs
- 50 g raisins soaked in rum
- 80 g chopped walnuts
- 1 packet (8 g) vanilla sugar
- 1tsp. baking powder
- Peel from half an unsprayed lemon
- Melted butter for the mould
- Almond flakes