Kernöl- gugelhupf

Zutaten für
Personen
5 Eidotter
60 g Speiseöl
60 g Steirisches Kürbiskernöl g.g.A.
1 Packung Vanillezucker
180 g Staubzucker
5 Eiklar
120 g Kristallzucker
1 Prise Salz
300 g Mehl
120 g grob gemahlene Steirische Kürbiskerne
9 g Backpulver
120 g Milch
Butter und Mehl für die Form
ca. 200 g Marillenmarmelade zum Bestreichen
ca. 50 g Steirische Kürbiskerne
(grob gehackt zum Bestreuen)
Schokoglasur:
100 ml Wasser
200 g Kristallzucker
150 g Zartbitterkuvertüre

Cooking

Grease and flour the bundt pan, preheat the oven to 180 °C.

Beat the egg yolks, Styrian Pumpkin Seed Oil P.G.I., vanilla sugar and confectioner’s sugar into a foamy mixture. Add the milk and mix well.

Beat the egg whites with a pinch salt and the granulated sugar until they form stiff peaks. Mix the flour with the baking powder and ground pumpkin seeds and add to the egg yolk mixture, alternating with the beaten egg whites and mixing lightly.

Fill the batter immediately into the bundt pan and bake at 170 – 180 °C for approximately 70 minutes (use a wooden skewer to test whether the cake is baked right through). When finished baking, remove from the bundt pan and let cool.

Spread hot, pureed apricot jam on the cake and coat with the finished chocolate fondant. Sprinkle the bundt cake with the chopped Styrian pumpkin seeds while the icing is still soft and put in a cool place until serving.

Recipe from Magazin