Gugelhupf Burgenland Style

For the Gugelhupf Burgenland style, first separate the yolks from the egg whites. Then cream the butter, sugar, yolks, rum and vanilla sugar until it forms a mass. Immediately after, beat the egg whites until stiff. Then add the chopped walnuts and hazelnuts to the mixture. Mix the baking powder with the flour and alternately stir the flour-baking powder mixture and milk into the mixture. Now add the chopped cooking chocolate and milk chocolate and add a pinch of cinnamon. Finally, in a large bowl, first add the snow, so that afterwards the mass can be slowly folded in. Pour the finished mixture into a coated or silicone Gugelhupfform. Otherwise, grease a conventional cake pan with butter and dust with flour so that the dough does not stick.

Bake the Gugelhupf Burgenland style on the lowest rack in the oven at about 170 degrees for about 50-60 minutes and then enjoy.

Preparation Tip:

Special feature: the milk chocolate is still liquid, some time after the Gugelhupf is ready.

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