Gugelhupf

For the Gugelhupf, cream butter in soft state with 160 g sugar, vanilla sugar, lemon zest and rum until smooth. Separate eggs, stir yolks one by one into the mixture.

Beat egg whites with salt until semi-solid, then beat with remaining 120 g sugar until stiff. Mix flour with baking powder. Then alternately sift in first some flour, then add some of the lukewarm milk, then some of the egg whites.

Using a perforated wooden spoon, gently fold in the entire mixture until homogeneous. Grease the cake pan and pour in a little more than half of the mixture.

Preheat oven to 150-160°C with convection oven or to 180°C with top/bottom heat. Sift the cocoa into the remaining mixture, mix well and pour onto the light part.

For the marble effect, use a (large) fork to fold in the batter in a spiral. Bake the Gugelhupf for about 60 minutes (do not let it get too dark, test with a stick). Let cool briefly, then turn out.

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