For the ring cake, beat the eggs and sugar until foamy. Stir in the oil, water, flour and baking powder. If you want the typical marble pattern, mix half of the mixture with cocoa.
Grease the cake pan with butter and breadcrumbs or butter and flour, dust it and pour in the batter. For a marble Gugelhupf, first the light mixture and then the dark, or vice versa.
Then pull through the mass with a skewer. Bake at 180 °C for about 50 minutes or until the dough no longer sticks to a skewer inserted into the cake. If necessary, cover with aluminum foil at the end so that it does not get too brown.
Preparation Tip:
The Gugelhupf still tastes very good and juicy for a few days.
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