Winterlicher Gugelhupf

Ingredients

• 200 g ground walnuts
• 1 tsp gingerbread spice
• 0.5 orange zest (unprocessed)
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar
• 2 tsp salt
• 4 eggs
• 300 g flour
• 2 tsp Baking powder
• 50 g whipping cream
• 100 g white couverture chocolate
• 100 g dark couverture chocolate
• 2 tbsp almond flakes
• butter (for greasing)
• Breadcrumbs (for dusting)

Instructions

1. 1.

   Roast the walnuts in a dry pan without fat, stirring until fragrant. Remove immediately and let cool. Mix with gingerbread spice and orange zest.

2. 2.

   Grease a large Gugelhupf tin (about 24 cm diameter) and dust with breadcrumbs. Beat butter, sugar, vanilla sugar, and salt until fluffy; fold in eggs. Stir in flour, baking powder, walnuts, and cream. Pour the batter into the tin(s). Bake in a preheated oven at 180°C for about 50 minutes, covering with foil if needed.

3. 3.

   Remove the winter Gugelhupf from the oven. Let it cool, then unmold. Melt the white and dark couverture chocolates separately in a double boiler and alternately drizzle or coat the cake, sprinkling almond flakes on top.