Raspberry Gugelhupf


Rating: 4.20 / 5.00 (5 Votes)


Total time: 45 min

Servings: 20.0 (servings)

Ingredients:












Instructions:

A simple but delicious cake recipe:

1. beat the fat, fructose and lemon zest with the whisk of a hand mixer until creamy. Fold in eggs one at a time. Combine flour, all but 1 tsp, cornstarch and baking powder. Stir into the egg-fat mixture. Pour 1/3 of the batter into a greased cake pan (approx. 2 liters) sprinkled with breadcrumbs.

Dust frozen raspberries with 1 tsp. flour. Fold into the remaining batter and pour into the mold. Bake in a heated oven (electric oven: 175 °C /fan: 150 °C /gas: level 2) for approx. 50 min.

Remove the cake and cool in the pan for about 15 minutes. Turn out onto it and cool completely. Dust with diabetic sweetener.

Extra tip The moist Gugelhupf also tastes good to non-diabetics! If you bake it for yourself, simply freeze the remaining pieces.

Preparation time: 1 and a quarter hours

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