The best coffee Gugelhupf

Name: The best coffee Gugelhupf
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Cuisine: Switzerland
Ingredients: 40 g egg yolk; 1 pinch of salt; 40 g butter (melted); 40 g mocha paste; 40 g egg white; 40 g sugar; 20 g white flour; 40 g hazelnuts | ground; 40 g chocolate chips | bake-proof

Moist coffee Gugelhupf

Often, when you order a Gugelhupf as a dessert in a restaurant or café, this otherwise delicious cake is far too dry and crumbly. To show you what a Gugelhupf should actually taste like, we’ve puttogetherthe perfect recipe for miniGugelhupfs. We’ve created these with a subtle hint of coffee and delicious chocolate chips, and finished them off with a lovely glaze and crunchy sprinkles.

For anyone who prefers to have everything in printed form, there’s a PDF available to download and print out at home.

Key figures

Quantity:24 pieces

Baking time: approx. 10 minutes

Temperature: 170 ºC fan oven

Difficulty: Easy

Shelflife: 4 days

Ingredients

Egg yolk	40 g
Salt	1 pinch
Butter \| melted	40 g
Mocha paste	40 g
egg white	40 g
Sugar	40 g
plain flour	20 g
Hazelnuts \| ground	40 g
Chocolate chips \| suitable for baking	40 g

Manufacture

Lightlygrease thebaking tinwith a little butter or oil.

Melt the butter in a bain-marie or in the microwave until it is nice and runny, then leave it to stand for a moment so that it can cool down slightly.

Beat the egg yolks with a pinch of salt until light and fluffy. This is best done with ahand mixer. Now stir the cooled melted butter and themocha pasteinto the egg yolk mixture.

Now whisk the egg whites and sugar together in a separate bowl until stiff. As soon as the mixture forms peaks, is glossy and nice and firm, you can fold it into the egg yolk mixture using a rubber spatula.

Next, you need to fold in the flour, the ground hazelnuts and the baking-stablechocolate chips. Transfer the mixture to a piping bag and fill each Gugelhupf mould with approx. 10 g of the mixture. Bake in a preheated oven at 170 ºC (fan) for approx. 10 minutes.

Once baked, leave the little Gugelhupfs to cool for about 15 minutes before turning them out of the tin. If they’re still very warm, leave them to cool for a further 10 minutes. For a beautiful finish, simply melt somecake icingin a bain-marie, place themini Gugelhupfson acooling rackand coat them completely with the liquid icing. You can either sprinkle the Gugelhupfs straight away withcrunchy pearls,mocha beansand otherdecorations, or let the icing set, pipe a pattern over the top usingwhite icing, and then sprinkle with decorations.

Storage & Shelf life

Of course, a Gugelhupf like this tastes best when fresh. However, if stored in an airtight container, it will keep for up to 4 days. Over time, it simply becomes drier and drier and loses its moistness. You can freeze these little cakes for up to 3 months.