Gugelhupf recipe from the Hotel Vier Jahreszeiten Schluchsee in the Black Forest - a South German baking classic

The Gugelhupf is a true classic of southern German baking. This moist sponge cake, baked in the classic Gugelhupf mold, is perfect with afternoon coffee. We also love to enjoy it for breakfast. Guests at our Vier Jahreszeiten Schluchsee tennis hotel regularly indulge in this sweet treat. So you can treat yourself and your loved ones to this cake at home, the hotel has shared their Gugelhupf recipe with us. Now it's your turn to bake it and enjoy!

Ingredients for a Bundt cake

• 330 g flour
• 30 g wheat starch
• 265 g butter
• 100 g icing sugar
• 180 g protein
• 130 g sugar
• 165 ml warm milk
• 10g baking powder
• 6 egg yolks
• 7g Cocoa & Rum
• Vanilla & Lemon

preparation

• Cream butter, powdered sugar, vanilla and lemon until fluffy, then add egg yolks
• Mix flour, starch, baking powder and milk and combine with the above mixture
• Whisk the egg whites and sugar until stiff peaks form and fold into the entire mixture
• Stir in cocoa and rum

Grease a cake tin and dust it with flour. Then pour in the batter and bake at 180°C (convection oven) for about 50 minutes. 

Vier Jahreszeiten Schluchsee also extends its warmest . This tennis hotel is the perfect year-round destination for your tennis holiday . And one thing is for sure: they don't just serve delicious Gugelhupf cake; you'll be thoroughly pampered with culinary delights!

TO THE TENNIS HOTEL FOUR SEASONS AT SCHLUCHSEE