Tipsy Gugelhupf

To make the sponge cake, beat the butter and powdered sugar until fluffy and then gradually add the eggs. Finally, fold in the flour sifted with baking powder.

Divide the dough in half, add the grated orange peel to one half and the instant coffee to the other half.

Then grease and flour a ring cake pan, pour the batter in layers into the ring cake pan and draw a marbling with the wooden spoon stick.

Bake the Gugelhupf at 180 degrees for about 55 minutes. Turn out the Gugelhupf and let it cool down. Bring orange juice and granulated sugar to a boil once, stir in orange liqueur and let syrup cool.

With a knitting needle (thin) make small stitches in the Gugelhupf and drip the syrup into it.

Preparation Tip:

Whipped cream goes very well with the beschwipster Gugelhupf.

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