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Title: Abgeruerter Gugelhopf
Categories: Dessert Cake Jewish
Yield: 1 Servings
| 1 | Compressed Yeast Cake | |
| 1 | c | Lukewarm Milk |
| 1/2 | c | Soft Butter |
| 1/3 | c | Sugar |
| 3 | Eggs; well beaten | |
| 1/16 | ts | Salt |
| Lemon Rind; grated | ||
| 3 | c | All-Purpose Flour; sifted |
| 1/3 | c | Seedless Raisins |
| 1/4 | c | Citron; chopped |
Dissolve yeast in milk. Add 1 tb sugar & 1 c flour. Beat until smooth & let rise for 30 mins at 85F. In a separate bowl cream butter & sugar. Add eggs, salt, lemon rind, & yeast sponge, & beat thoroughly. Blend remaining flour w/raisins & citron & add. Pour into a well-greased 10 inch tube pan & let rise at 85F until pan is 7/8 full. Bake at 350F for 20 mins, then cover pan w/a piece of brown paper to prevent too rapid browning. Continue baking abt 15 mins longer, until a cake tester inserted in center comes out dry, cake has shrunk away from sides of pan slightly, & top is a rich brown. Invert on a rack & remove from pan. Serve inverted.
This makes 8-10 portions.
BUNT KUCHEN: Omit raisins & citron from Gugelhopf batter. Decorate a well greased bunt form (this is a fluted tube pan) w/blanched almonds, pour in batter, & let rise and bake as Gugelhopf.
SAVARIN: Prepare & bake Gugekhopf. While it is still hot, pour abt 1/4 of following Rum Syrup over it. Cool completely & serve w/remaining warm syrup and Whipped Cream.
RUM SYRUP FOR SAVARIN
Cook 1 cup sugar, 1 cup water, & 1 1/2 grated lemon rind for 5 mins after it comes to a boil. Strain & add 1/4 cup rum. Pour over cake while syrup is still warm, & serve warm.
WHIPPED CREAM
Chill required amount of whipping cream thoroughly. Place in a bowl w/steep sides & whip w/a rotary or electric beater until cream thickens. For ice creams & frozen pudings, whip until cream barely holds its shape. For Whipped Cream beaten stiff, whip until it stands in peaks. Serve plain, or sweeten to taste w/confectioners' sugar , & flavor w/a few drops of extract. As a topping for cake, 1/2 cup of well drained chopped fruit may be added to each 1 1/2 cups of Whipped Cream after it is beaten; whipping cream before it is beaten.
From: The Original Jewish Cookbook by Mildred G. Bellin Pub: Bloch Publishing Company (1983) ISBN#: 0-8197-0058-4 Transcribed By: Sam Lefkowitz
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