Glühweingugelhupf

A simple but delicious cake recipe:

(*) For a gugelhupfform of two l capacity.

Heat the red wine with the crumbled cinnamon bark, lemon and orange zest and sugar (1) in a saucepan, but do not make. Remove from the heat, pour through a sieve and cool.

Beat the butter with the sugar (2) until creamy, gradually add the yolks and continue beating until the mixture is light and fluffy and you can almost not feel the sugar crystals.

Preheat the oven to 175 °C.

Whip the egg whites with salt and just under a third of the sugar (3) until creamy, add the remaining sugar (3) and continue to whip until firm.

Sift the flour with the baking powder into a suitable bowl and mix with the chocolate and cinnamon powder. Stir half of the flour mixture into the butter mixture with the red wine. Gently fold in the remaining flour mixture and the snow.

Grease the bundt pan with butter and dust with flour. Pour the batter into the pan and bake in the oven on the lowest rack for fifty to sixty minutes.

Remove the cake, cool briefly in the pan and turn out carefully. Cool the Gugelhupf on a cake rack. Bring to the table dusted with powdered sugar.

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