|Sorry for the photo"s poor quality - I was slobbering so much |
that I couldn't stay focused. But please admire how very well you can see
the flowers in the background ;-))
This weekend, Paris was sun-flooded. And icy. In the warmth of my central-heated flat, I suddenly felt the strong urge to bake a nice Austrian cake. If you need that warm and cosy feeling, I told myself, prepare yourself a high-fat / high-sugar / high-calorie-recipe. Now, almost any cake from my home country will do the trick. Still, I couldn’t make up my mind. So, I flicked through my Treasure Bible with all those delicious Austrian pastry recipes. And I found something that immediately said “Bake Me! Now!”: a Pistachio Gugelhupf. I love pistachios; my choice was made.
|A typical Gugelhupf cake tin (and a|
very beautiful with that!),
photo found on
What you need:
- 250 g of butter (no typo!)
- 80 g of powdered sugar
- Half a pack of vanilla sugar
- 50 g of marzipan
- Some lemon zest
- A pinch of salt
- 7 eggs
- 350 g of flour
- 125 ml of milk
- 180 g of sugar (you didn’t think you’d get away with only those 80 g of sugar mentionned above? Hey, I said Austrian recipe, okay?)
- A pinch of baking powder
- 100 g of ground pistachios
- For the chocolate glaze: 200 g of black chocolate, 125 ml of cream
- Stir butter (yes, Ma’am, all of it!), your 80 g of powdered sugar, vanilla sugar, marzipan, lemon zest and salt until creamy. My food processor had some difficulties stirring so much butter, which is why I suggest you do it the classical way, with a hand mixer (alright, you do as you please; I will use my hand mixer next time!).
- Add egg yolks, 4 spoonfuls of flour and milk; stir again until creamy.
- Beat the egg whites and the 180 g of sugar until stiff. “Not too stiff-stiff”, says the recipe –you read that, you mumble to yourself “What the buggery f… does that mean?” Anyway, with that much sugar, my beaten egg whites didn’t exceed a certain not-too-stiff state of stiffness. Or was it because clumsy me made the tiniest drop of yolk drop into the whites? Anyone come up with a better guess? Tammy perhaps, my Baking Queen? Or Catherine? Pardon, what did you say? Ah… “Achoo!” Well, thanks anyway, Catherine. You’d better go back to bed now, sweetie.
- Stir in your beaten egg whites with the rest.
- Finally, stir in the flour (mixed with the baking powder) and the ground pistachios.
- Bake your cake in a Gugelhupf cake tin at 170°C, approx. 50 minutes or until cake tester comes out clean.
- Let the cake cool down.
- Prepare the chocolate glaze: heat cream, throw in chocolate and let it melt and mingle without ever stopping to stir.
- Pour over your cake and let cool down.
Bon appétit, sweeties, make yourself a nice cup of coffee and enjoy it with the cake!