the best recipe …

Baking in the new farmhouse kitchen at Zittrauerhof is even more fun, and I now have a recipe for my blog readers that I make very often and love—I think it’s the best Topfenguglhupf recipe ever. It’s best eaten while still warm with a cup of coffee :-) Enjoy!
You’ll need for my favorite Topfen Gugelhupf:

250 g curd (best of all homemade), 250 g icing sugar or fine granulated sugar, 250 g butter, 270 g wheat flour, 30 g starch flour, 5 eggs, 1 packet baking powder, 1 packet vanilla sugar, zest of one lemon.

First, cream the butter and add the egg yolks little by little, then stir in the zest and sugar mixture. Then add the creamy curd spoon by spoon. Finally, add the baking powder and starch flour, as well as the baking powder, spoon by spoon into the mixture too, and fold in the stiffly beaten egg whites.

Then fill the batter into a greased Gugelhupf tin and bake for about 60 minutes at 160°C. Simply enjoy and try it straight away while still lukewarm. Good luck, Katharina Schwaiger from Zittrauerhof Gastein.

P.S.: This Gugelhupf is also great for freezing :- ))