Woodruff Gugelhupf

For the woodruff cake, first prepare a woodruff stock: Bring white wine to a boil, add the woodruff and let steep for 10 minutes. Strain through a hair sieve.

Melt 1-2 tablespoons of sugar in the stock. Measure out 100 ml of woodruff stock and heat. Soak 1½ sheets of gelatine in cold water, squeeze out well and dissolve in the hot stock. Measure out 80 ml and divide among 4 small cake pans.

Just before setting, fold the carefully sorted raspberries through the remaining warm jelly and pour into the gugelhup cups. Allow to set.

For the mousse, beat egg whites with 1 tablespoon sugar until stiff. Dissolve 1½ sheets soaked and squeezed gelatin in remaining woodruff stock. Add 1 tablespoon sugar and vodka, place bowl in ice water and let cool. Fold in whipped cream and beaten egg whites just before stiffening. Fill the gugelhupf forms with it, spread it smoothly and put it in the refrigerator for at least 2 hours.

Turn out the woodruff gugelhupf onto dessert plates.

For more woodruff recipes click here!

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