Gugelhopf Like most of us, the first culinary memories are tied to the flavors of the mother.
's joy when we found the pancakes for a snack of apples, or the scent of Christmas cookies, or that horrible pink dog made cook to prepare the jam.
But the first visual memories are certainly related to the books of Betty Bossi. The mother had a collection! I remember one in particular, had some amazing cakes on the cover, and as they were in German, I dreamed of one day being able to read for learn how to make these masterpieces. The books are eventually passed on to me, and last year I decided to buy two new ones. One is called "in der Backen Weihnachtszeit" contains the perfect recipe for this period. Sweets, biscuits, Gugelhopf, etc..
It is from this book that I made the following recipe. They are small gugelhopf very soft and delicious. They are also gluten free. Also of great joy for my mother.
Ingredients: 50 grams of raisins 4 C milk 100 g butter at room temperature 75 grams of sugar 2 egg yolks 1 / 2 c cinnamon 2 egg whites (with a pinch of salt) 100 g blanched almonds and minced 1 C cornstarch 1 / 2 c baking powder Procedure: Soak the raisins in milk and leave to soften for 20 minutes.
Mix the butter and egg yolks with sugar until the mixture becomes clear.
Add the drained raisins and cinnamon.
In separate bowl mix the almonds with the cornstarch and baking powder and add to the mixture gently, alternating with egg whites.
Pour the mixture into a mold mini gugelhopf (12 little ones or 6 medium) and cook for approx. 25 minutes at 180 ° C.
