Kugelhupf (cake with almonds)
Dessert
Young
8 people
Sergio Boschetto, Galliano Rosset, Amedeo Sandri
About 100 Minutes
Ingredients:
300 g white flour
75 g butter
75 g granulated sugar
50 g raisins
50 g shelled and peeled almonds
A little milk
30 g yeast
4 eggs
1 lemon
Grappa
Breadcrumbs
Salt
A little butter
75 g butter
75 g granulated sugar
50 g raisins
50 g shelled and peeled almonds
A little milk
30 g yeast
4 eggs
1 lemon
Grappa
Breadcrumbs
Salt
A little butter
Preparation:
Soak the raisins first in warm water and then in Grappa.
Pour the flour on the pastry board, add sugar, yeast diluted in a little warm milk, two eggs and two yolks, 50 g liquid butter, the yellow zest of a lemon and two tablespoons of Grappa.
Knead all the ingredients, then add the drained raisins.
Form the dough into a ball, place it in a floured bowl, cover it with a towel and put in a warm place.
Let rise for about an hour.
After this time grease a pudding mold made with a central hole, sprinkle with breadcrumbs and place almonds on the bottom.
Pour the mixture in it making sure the dough doesn't go over the half of the mold.
Cover it with a towel. Move the mould to a warm place, leaving the dough to rise.
Once the dough reaches the edge of the mould, bake the "Kugelhupf" at moderate heat (about 160-170°).
When you stick a toothpick into the cake and it comes out dry, that means that the cake is ready.
Take out of the oven, place on a wire rack and let cool before serving.
Pour the flour on the pastry board, add sugar, yeast diluted in a little warm milk, two eggs and two yolks, 50 g liquid butter, the yellow zest of a lemon and two tablespoons of Grappa.
Knead all the ingredients, then add the drained raisins.
Form the dough into a ball, place it in a floured bowl, cover it with a towel and put in a warm place.
Let rise for about an hour.
After this time grease a pudding mold made with a central hole, sprinkle with breadcrumbs and place almonds on the bottom.
Pour the mixture in it making sure the dough doesn't go over the half of the mold.
Cover it with a towel. Move the mould to a warm place, leaving the dough to rise.
Once the dough reaches the edge of the mould, bake the "Kugelhupf" at moderate heat (about 160-170°).
When you stick a toothpick into the cake and it comes out dry, that means that the cake is ready.
Take out of the oven, place on a wire rack and let cool before serving.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie ".
Notes:
The "Kugelhupf" or "Gugelhupf" is a leavened cake of which there are at least three versions: Austria, one Swiss and one French (Kougelhopf). The "Kugelhupf", which is prepared in Friuli, has many connections with the Austrian. Noble families used to follow the Austrian recipe was when they had to serve important guests.
