Burgenland Whipped Cream Gugelhupf

Whip the cream until stiff.

Beat eggs, powdered sugar, vanilla sugar until foamy. Sift flour with baking powder and stir into the yolk mixture.

Then stir in the whipped cream.

Divide the dough into 2 parts.

Mix cocoa powder and hazelnut liqueur or rum and stir into one part of the mixture.

Grease and crumble the wreath form and fill in the dough alternately. Bake at 150 °C for about 50 minutes.

Turn out of the mold and let cool.

Preparation Tip:

If you like, you can sprinkle the Gugelhupf with powdered sugar.

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