Wine Gugelhupf
01.03.2015
4 Servings
- 4 eggs
- 170 g sugar
- 160 g brad crumbs
- 1 package of vanilla sugar
- ¾ l Muscat or Sauvignon
- 100 g sugar
- Juice of ½ lemon
- 1 cinnamon stick
- 2 cloves
A refreshing desert on hot summer days, already served by Regina`s grandmother.
- Coat gugelhupf form with butter and bread crumbs.
- Beat egg yolks and sugar until fluffy. Beat egg white and sugar stiffly. Toss 1/3 of the stiffly beaten egg white under the egg yolk mixture, blend with remaining egg white and bread crumbs.
- Bake in the preheated oven at 180˚C for ca. 35 minutes. Remove from the oven and let cool down, turn over into a deep bowl. In the meantime bring wine and water and the remaining ingredients to a boil and pour over the gugelhupf. Keep in a cool place and enjoy cool.
Weinbegleitung