Ingredients
200 g butter, softened
160 g sugar
1 pack of bourbon vanilla sugar 1 pinch
of lemon zest
2 tbsp rum
6 egg yolks
6 egg whites
1 pinch of salt
120 g sugar
280 g wheat flour type 405
½ pack of baking powder
100 ml milk, lukewarm
20 g cocoa powder, unsweetened (classic dark)
powdered sugar or cocoa fat icing
butter and flour for the mold
preparation
Total time approx. 1 hour 30 minutes
A 22mm Gugelhupf tin is suitable as a cake tin.
Mix the really soft butter with the sugar and vanilla sugar as well as some lemon zest and the rum until creamy.
Separate eggs. Stir the egg yolks one at a time into the butter-sugar mixture.
Beat the 6 egg whites until semi-firm with a pinch of salt and beat them with the remaining 120 g sugar until they form snow.
Weigh out the flour and mix with baking powder.
Warm the milk slightly. Alternately (in about 3 – 4 steps) first sift some flour onto the butter-sugar-egg yolk mixture (works well with a large sieve), then pour in some lukewarm milk and add a portion of egg whites on top. Fold everything in with a wooden spoon that ideally has a hole in the middle (this is very important – do not use a mixer).
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