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
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Emperor’s Gugelhupf © Austrian National Tourist Office / Schardt
Recipes
Blueberry pie
Blueberry pie recipe from the European Young Chef Award 2017 was created by Josi Polso, representing Kuopio – European Region of Gastronomy candidate 2020
Carinthian Cheese Noodles
The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
Poppy Seed Gugelhupf
Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.
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.
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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