Marbled guguluf with nuts.
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We mix eggs with sugar and salt, and when it swells well we add mixing oil and milk at low speed, and at the end we add flour, vanilla and baking powder. We have to get a thicker composition than sour cream.
We put more than half of the composition in the tray (if it is not made of silicone, the tray must be greased and lined with flour), and in the rest of the composition we put cocoa, nuts and a little rum essence, then homogenize and put in the tray over the white composition.
With a fork we make a few movements in the tray, then we put it in the oven heated to 180 ° until it passes the toothpick test (30-40 minutes).
Let it cool, then take it out of the mold and powder it with sugar.
We serve with great appetite;).
Fluffy guguluf with lemon
Today we prepare together a delicious recipe - Fluffy Guguluf with lemon - perfect for morning coffee, for the school package and the sweet snack. It is an easy to make cake, fluffy and moist, which keeps very well for 3-4 days in a hermetically sealed casserole or in the refrigerator.
I have to admit: the first guguluf which I made was… for the sake of the baking form! I was at the beginning of the blog, in 2007 and I was discovering new forms of baking, other than the round shape of the cake and the cake / cake tray. But my love for guguluf or bundt cake (as it is known in America) or Ciambella (as it is popular in Italy) started with my visit to America. There I discovered so many types of Guguluf: Red Velvet, Brownie, Carrot Cake, Apple Spice… all delicious and all wonderful!
Why should you try the Guguluf Fluffy Lemon Recipe?
Today I show you a very quick version of Guguluf - Fluffy Guguluf with lemon. It is a fluffy cake, super good-looking and not too sweet, only good to enjoy with tea, coffee or hot chocolate. I think the shape of the cake and the glossy icing make it perfect for Christmas and festive meals!
For the fluffy Guguluf recipe with lemon, I used Margaritar sugar, the sugar I have been using for years for cakes, a classic sugar, which my mother and Buni Sia, the supreme housewife, trust me! In the Margaritar range you can find caster sugar but also 3 types of powdered sugar, for cakes and sweets perfect for carolers!
Ingredients for Fluffy Guguluf with Lemon:
- 4 eggs
- 150g old Margarita
- 250g natural Greek yogurt
- peel and juice from a lemon
- 150g oil
- 350g flour
- a sachet of baking powder
- vanilla essence to taste
- a pinch of salt
Ingredients for Guguluf fluffy glaze with lemon:
Preheat the oven to 160 ° C and cover with butter and flour or spray non-stick special tray for guguluf. Separate eggs. Beat the egg whites with a pinch of salt until we have a fluffy meringue. In another bowl, mix the yolks with the caster sugar and vanilla until you have a cream like ointment. Add lemon juice and peel, yogurt and oil. We mix. At the end we add sifted flour together with baking powder. Homogenize very well.
Add the egg whites and incorporate them with a spatula, with movements from top to bottom, folding, so as not to remove the air from the composition. Pour the composition into the pan. Bake for 45-50 minutes or until the toothpick test passes. Being a tall cake, I advise you to use a skewer to test the cake. The wooden skewer should come out without traces of dough. This way we know that our fluffy hood is ready.
While the hood is in the oven, prepare the icing. Mix the extra-fine powdered sugar with the lemon juice, using a whisk. We need to get a very fine, glossy glaze without lumps. Pour the lemon glaze over the guguluf.
Guguluf with Walnut and Chocolate Cream
Liquefy the yeast with 1 teaspoon of sugar. Add ½ of the amount of warm milk, 2 tablespoons of flour and leave to rise for 10 minutes.
Meanwhile, mix the eggs with the rest of the sugar until it doubles in volume and the sugar is melted. Sift the flour together with the pudding powder.
Mix them all.
Start kneading, first adding the rest of the warm milk, then at the end the melted butter and grated orange peel (optional) finally you have to get a smooth and elastic dough that comes off the bowl and hands.
Leave to rise, covered, until it doubles in volume.
* The dough can also be made in a bread machine.
Mix the butter, egg and sugar until it becomes a frothy cream.
Incorporate sifted flour together with cocoa and ground almonds.
Shape into a roll with a length of about 20 cm, wrap in cling film and put 10 minutes in the freezer or at least 30 minutes in the refrigerator, until it hardens well.
Remove on the work surface, cut into 20 equal parts and shape (mandatory!) In the form of balls.
Grease with butter and line a Guguluf tray with flour (a deep and relatively narrow tray is mandatory - it helps to increase the fluffy dough).
Base on the walnut halves over which you pour the mixture of 2 tablespoons melted butter and maple / honey syrup.
Mix the sugar and cinnamon in a bowl.
Melt the 50 g butter in a saucepan and let it cool.
Remove the dough from the work surface, divide it into 20 equal parts, shape into balls and leave to rest for 10 minutes.
Take a ball of dough, spread it a little in a circular shape.
Put a ball of cream in the middle, wrap in dough and shape into a ball.
Grease half with melted butter, then roll the butter side through the sugar and cinnamon mixture.
Transfer over the walnuts from the prepared tray, with the side impregnated with the sugar and cinnamon mixture facing up.
Proceed identically with the next 9 balls, so that you will have in the tray, over the walnut, a first layer of dough consisting of the 10 balls, placed next to each other.
For the next 10 balls, do the same, but they will be inserted between those already placed in the tray, forming the second layer.
Sprinkle the remaining cinnamon sugar on top and sprinkle with the remaining melted butter.
Leave to rise, covered, for about 30 minutes or until the dough doubles in volume.
Put in the preheated oven and bake for the first 10 minutes at 200 degrees, then the next 20-25 minutes at 180 degrees or until the dough is done and nicely browned.
Remove the pan from the oven, wait 1 minute, then turn over on a plate and leave to cool.
Guguluf cake with chocolate and cream
1. Preheat the oven to 180 degrees and line the guguluf tray (or a cake pan, if you don't have guguluf) with baking paper.
2. Beat the eggs with the cream until smooth, then add the flour, sugar, baking powder, cocoa and nuts one at a time, incorporating them. The dough will be thick - if it looks too thick (and you can't mix in it or it's too dry), you can add a little water.
3. Melt the butter with the dark chocolate then leave it to cool a bit. After it cools you can add them to the dough, stirring constantly. Pour the dough into the pan and put the pan in the oven for 35-40 minutes (should also be checked with a toothpick).
4. While the dough is baking, you can also make the cream. As I wrote about the ingredients, the cream is optional - I haven't done it before, and the cake was delicious anyway. So melt the butter for the cream and add the cocoa, stirring constantly.
5. After it has completely melted, take the pot off the heat and let it cool completely. After it has cooled, pour the butter into a tall bowl for the mixer. Add the powdered sugar little by little, stirring constantly. Add the whipped cream and beat the mixture until thick, then add the rum essence. When you're done, put the cream in the fridge.
6. After the dough is baked and cooled, you can coat it in chocolate cream - or you can serve them side by side on the plate, as you like.
Lasagna jar, enameled cast iron, 33cm, turquoise
Oven bowl, lid, ceramic, 2.17L, red
Extra Deep Fill sandwich toaster
tatiana (Chef de cuisine), July 16, 2011
You can change the name. Not guguluf but gugelhupf, from Gugel = kapuze, (hood), hupf (zu hupfen) = sich heben, (birth), popularly, is also called "the emperor's cake".
tatiana (Chef de cuisine), July 15, 2011
Camelia Grosu (Chef de cuisine), February 9, 2011
As usual a specialist in guguluf. Congratulations for this too.
sorina gabriela (Chef de cuisine), February 7, 2011
yamy yamy, what a chocolate treat!
danutza (Chef de cuisine), February 7, 2011
Dear lady, all respect! You're really cool, I love what he looks like! No, but I'll take a bowl of this too, and maybe I can. Good for you ! Many kisses!
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Rub the butter with the sugar and vanilla sugar until you get a frothy composition. Gradually add the yolks and whipped milk.
Incorporate the beaten egg whites, then add sifted flour and mix with baking powder.
Stop 5-6 tablespoons of dough and mix them with cocoa.
Pour the dough into a guguluf tray, greased and lined with flour. Pour the cocoa composition on top, and make some patterns with a fork. Sprinkle the coarsely chopped walnut kernel over the guguluf, then bake the cake over medium heat for about 30 minutes.
For the icing, boil the milk, add the chopped dark chocolate and leave it on the fire for a while.
Let it cool a bit, then add the margarine and coat the gugulu in the chocolate icing.
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A simple marbled cake recipe. Soft, fluffy, moist & # 8211 a successful combination of white dough and chocolate. Delicious variant of cake for tea.
INGREDIENT (ROOM TEMPERATURE):
For the dough:
-150 gr of sugar (2/3 glass of 250 ml)
-180 gr of flour (1 glass of 250 ml + 1 tablespoon)
-20 gr of starch (2 tablespoons)
-1 teaspoon of baking powder
For the glaze:
METHOD OF PREPARATION:
1.Prepare the dough. Mix the butter with the sugar for 6-7 minutes, until the composition becomes whitish and fluffy.
2. Beat the eggs with a pinch of salt, using a fork.
3.Add the eggs to the butter composition in very small portions and stirring constantly with the mixer. In the end, the composition may layer a little.
4. Combine the flour with baking powder, then sift the mixture, in a few steps, directly into the egg bowl, stirring with a spatula, but not for long, just until the dough is smooth.
5. Pour the milk and mix once more.
6. Divide the dough into 2 equal parts, about 315 gr each.
7. In a bowl add sifted cocoa, and in another - sifted starch. Stir until smooth.
8. Grease the form with butter and sprinkle with flour.
9. Alternate the layers of white dough and chocolate dough. The dough is dense and should be spread with a spoon.
10.Insert the form in the preheated oven to 160 ° С for 1 hour 5 minutes, depending on the oven. Take the toothpick test.
11. Remove the cake from the oven, let it cool a bit, then transfer it to the grill.
12.Prepare the glaze. Melt the butter, then add the chocolate pieces and leave for a few minutes. Stir until smooth.
13. Cover the cake with icing and sprinkle with chopped walnuts.
If you don't know what dessert to serve for tea, make this tasty marbled cake.