Espresso Gugl

Espresso-Gugl - Wundermix GmbH
  • 250 g butter
  • 200g sugar
  • 1 pinch of salt
  • 1 tsp vanilla paste
  • 5 egg(s) size M (I had 4 size L)
  • 4 tbsp dark chocolate drops (I used Maracaibo chocolate from bongu.de)
  • 4 espressos
  • 125 g walnuts, ground
  • 250 g 550 flour (I use T65 flour from Bongu.de)
  • 2 tsp cream of tartar baking powder
  • Grease for the mold or baking release spray and breadcrumbs

 

Grease the cake tin and sprinkle with breadcrumbs.

Preheat the oven to 180 degrees top/bottom heat. Mix the sugar with the salt, sieve the flour with the baking powder and mix with the walnuts. If you like, you can add cinnamon and cardamom. Beat the butter until white and fluffy. Add the sugar and eggs alternately to the butter. This can take up to 10 minutes, so be patient. Now add the dry ingredients, the chocolate drops and the espresso to the butter mixture. If you have a food processor with an interval setting, switch it on 2-3 times, otherwise mix in as briefly as possible. Pour into a greased tin and bake for approx. 60 minutes.

 

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