Berry Gugelhupf

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Berry Gugelhupf
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
424
calories
Calories

Nutritional values

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie424 kcal(20 %)
Protein7.11 g(7 %)
Fat23.92 g(21 %)
Carbohydrates47.43 g(32 %)
Sugar added16.63 g(67 %)
Roughage2.22 g(7 %)
Vitamin A195.72 mg(24,465 %)
Vitamin D0.68 μg(3 %)
Vitamin E3.38 mg(28 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.07 mg(5 %)
Folate32.02 μg(11 %)
Pantothenic acid0.21 mg(4 %)
Biotin6.99 μg(16 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C19.41 mg(20 %)
Potassium210.51 mg(5 %)
Calcium72.03 mg(7 %)
Magnesium20.99 mg(7 %)
Iron1.54 mg(10 %)
Iodine22.08 μg(11 %)
Zinc0.34 mg(4 %)
Saturated fatty acids11.32 g
Cholesterol96.81 mg

Ingredients

for
1
Ingredients
softened Butter (for the baking dish)
fresh Crumb (for the baking dish)
250 grams
softened Butter
200 grams
1 pinch
1
organic Orange (zest and juice)
4
100 grams
ground Hazelnuts
300 grams
1 teaspoon
75 grams
80 milliliters
200 grams
150 grams
Coarse sugar (to sprinkle)

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F) convection. Butter a bundt cake pan and sprinkle with breadcrumbs. 

2.

In the bowl of an electric mixer,  beat the butter with the sugar until creamy. Add the salt, the orange zest and juice. Add the eggs, one at a time, beating well after each addition. Stir in the nuts. Mix the flour with the baking powder and 75 grams (approximately 1/3 cup) of cornstarch and alternately fold into the butter mixture with the milk, beginning and ending with the flour mixture until smooth. Rinse and hull the strawberries and pat dry.  Cut the strawberries into pieces and mix along with the raspberries with the remaining cornstarch. Fold into the batter and spoon into the prepared pan. Smooth the top and bake until a toothpick inserted near the center of the cake comes out clean, about 50 minutes. Remove from oven, let cool briefly in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a wire rack. Turn right side up cool completely.

3.

Serve  dusted with coarse sugar.