Cocoa Gugelhupf – Super Fluffy

Separate yolks and egg whites, beat until stiff and chill.

Beat the yolks with the powdered sugar, vanilla sugar and 1/8 water until foamy (for a very long time). Add amaretto or rum.

Then slowly drip in the oil and keep stirring.

Mix flour, hazelnuts, cocoa and baking powder well and fold into the mixture with a wooden spoon. Add the snow and also fold in carefully.

Grease the cake tin with Rama Cremfine and coat with breadcrumbs or hazelnuts.

Pour in the batter and bake at 170 °C for about 1 hour. Not hot air – better just top and bottom heat.

Preparation Tip:

The Gugelhupf tastes best when glazed with melted chocolate after baking.

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