Gugelhupf with Black Nuts

Beat butter with powdered sugar, vanilla pulp, orange and lemon zest until fluffy. Gradually add egg yolks and stir in grappa. Beat egg whites with granulated sugar and a pinch of salt until semi-stiff. Chop black walnuts into very fine cubes. Mix flour with grated walnuts, black walnuts, baking powder and chocolate and add to the yolk mixture alternately with the snow. Grease the pan with melted butter and sprinkle with breadcrumbs. Pour in the mixture and bake in a preheated oven at 180 °C for 45-55 minutes. Allow to cool. For the glaze, knead fondant with about 2 cl water and warm to body temperature. Stir in glucose syrup and Grand Marnier and heat to approx. 50 °C. Turn out overcooled Gugelhupf onto a wire rack and spread with warmed jam. Cover with glaze, sprinkle with toasted almond flakes and grated pistachios and allow to dry for approx. 2 hours.

Preparation Tip:

If you spread cake or Gugelhupf with jam immediately after baking and freeze immediately, the cake will taste even juicier.

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