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🍰 Torta Gugelhupf de especias de jengibre

519 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 6 unidades
• Sugar 100 g
• Brown sugar 100 g
• Salt pinch
• Vanilla extract 1 cdta
• Oil 200 ml
• Milk 100 g
• Wheat flour, Type 405 250 g
• levadura en polvo 3 cdta
• Cocoa powder 50 g
• Gingerbread spice mix 1 cdta
• Coating chocolate, dark 150 g
• Coconut oil 1 cdta
• Gingerbread sugar decoration 100 g

Preparación

1. 1. Preheat the oven to 170 grados calor arriba y abajo.
2. 2. Grease a Gugelhupf mold with baking spray or butter.
3. 3. Whisk the eggs with the sugar, the brown sugar, a pinch of salt and the vanilla extract for about five bis sechs minutes, until the mixture is white and creamy.
4. 4. Add the oil and the milk to the egg mixture and stir briefly.
5. 5. Optional: Add two tablespoons of gingerbread liqueur or rum to enhance the flavor of the dough.
6. 6. Mix the flour with the baking powder, cocoa and gingerbread spice in a separate bowl.
7. 7. Sift the dry ingredients over the wet mixture and stir briefly.
8. 8. Tip: You can use ready-made baking flour instead of flour and baking powder, which you do not need to sift.
9. 9. Finely chop the dark coating chocolate (chocolate for coating).
10. 10. Warm two-thirds of the chopped chocolate in a warm, but not boiling, water bath until melted.
11. 11. Remove the bowl from the water bath and stir in the coconut oil and the remaining chopped chocolate until melted.
12. 12. Coat the cooled Gugelhupf evenly with the chocolate mixture.
13. 13. Place the sugar decoration on the still moist chocolate.
14. 14. Let the chocolate set until firm, and serve the cake.
15. 15. Store the cake airtight; it keeps for several days and becomes even moister.

Nutrición por ración

• kcal: 519
• Protein: 6 g · Fett/Fat: 29 g · Carbs: 58 g