Many thanks to the Zahel family, owners of a winery and restaurant in Vienna, for providing their traditional Gugelhupf cake recipe, using the Zahels’ own tremendous Antares red wine. This moist and filling cake goes down a treat with a good cup of coffee.
Recipe courtesy of Conny Zahel
Eggs 5, separated
Granulated sugar 100g
Powdered sugar 130g
Flour, sifted 200g
Antares red wine 188ml
Confectioner’s chocolate, for melting 100g
Confectioner’s chocolate, broken into small pieces 50g
Walnuts, crushed 100g
Vanilla sugar a pinch
Baking powder a pinch
Cinnamon a pinch
- Melt the 100g of chocolate and allow to cool a little.
- Whip the egg whites with the granulated sugar into a stiff merengue. Add the butter, powdered sugar, and vanilla sugar, and mix until creamy. Stir in the egg yolks a little at a time.
- Mix in the melted chocolate and the 50g of broken chocolate, followed by the red wine a dash at a time.
- Add the crushed walnuts, cinnamon and baking powder to the flour and mix.
- Carefully blend the mixture from steps 2-3 with the flour mix from step 4.
- Preheat the oven to 160°C. Please note that the oven should have good air circulation. Grease a Gugelhupf cake mould with butter and powder it with flour. Pour the batter into the mould and bake for 60 minutes.
- When done, leave the oven door open and allow the Gugelhupf to cool in its mould. Do not remove from the oven until the cake is cool.