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Mozart Gugelhupf

  1. Preheat oven to 180 °C (fan) and grease the Gugelhupf mould with melted butter.
  2. Cut the marzipan into small pieces and place in a bowl. Add finely cut butter and mix well.
  3. Stir in the egg yolks one by one. Flavour with cinnamon and orange peel (or lemon peel). Add a small shot of Cointreau or rum, to taste.
  4. Beat the egg whites with some vanilla sugar and granulated sugar to a stiff peak.
  5. Mix the flour with the cornflour/starch and fold into the egg yolk mix, alternating with the whites.
  6. Pour the mix into the prepared mould, flatten gently and bake oven for 45 – 50 minutes until golden.
  7. Allow to cool slightly, then tip out. Coat with jam or marmalade, cover with the heated chocolate glaze and sprinkle with chopped pistachios.


Source: Austrian National Tourist Office



  • 6 eggs
  • 180 g butter
  • 120 g marzipan (with a green colouring, if possible)
  • 120 – 150 g granulated sugar
  • 150 g flour
  • 50 g cornflour or potato starch
  • 1 packet (8 g) vanilla sugar
  • Shot of Cointreau or rum
  • Grated orange peel
  • Pinch of cinnamon
  • Marmalade or apricot jam
  • Ready-made chocolate glazing
  • Chopped pistachios

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