Apricot Gugelhupf with Nuts

Recipe

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Apricot Gugelhupf with Nuts

Wash the apricots, halve them and remove the stones. Cut into small cubes.
Brush Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
Stir butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamon, cloves and vanilla sugar. Stir in the quark and apricots.
Mix the flour with the nuts in a bowl, and stir in the baking powder.
Beat the egg whites with the granulated sugar to a stiff peak. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.
Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly and then turn out.
Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.

Source: Austrian National Tourist Office

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