Our Fürst-Pückler-Gugelhupf is a delicious, juicy and above all substantial dessert. This cake makes a lot, because the eye always eats together. And honestly, look at this classy cake, it’s just beautiful. There are layers of chocolate, strawberry and vanilla flavors, perfectly complemented by the creamy strawberry frosting on top. The icing on the cake is the little chocolate zebra rolls that take the whole thing to a new level in terms of decoration and taste.
But now let’s ask the question of all questions: Why is it called Fürst-Pückler-Gugelhupf at all? There is a certain creamy ice cream called Fürst Pückler ice cream. It is this box, which consists of three flavors: chocolate, strawberry and vanilla. Just like in sandwich ice cream, only original without a sandwich. This ice cream is named after the connoisseur Prince von Pückler-Muskau. Or Hermann Ludwig Heinrich Graf von Pückler-Muskau. Wild name right?
However, this still does not explain why our delicacy here is called Fürst-Pückler-Gugelhupf. Well, you probably already guessed it: the same flavors appear in similar blocks (only prettier) in our cake. And the ice cream was first called Fürst-Pückler because dear Hermann had a weakness for good food (and above all good ice cream) and also kept a book about it. The chef Louis Jungius found it so endearing that he promptly dedicated his ice cream creation to the prince. There is actually more to tell, but eventually it gets boring.
Still a sweet story. But not as sweet as these cute desserts:
Only for connoisseurs: Our Fürst Pückler Gugelhupf
Did you know that our Fürst-Pückler-Gugelhupf is named after Hermann Ludwig Heinrich Graf von Pückler-Muskau? Say the name ten times in a row without making a mistake.
Place strawberries in a colander and leave to thaw over a bowl. Cream together the butter, sugar, vanilla sugar and a pinch of salt. Stir in eggs one by one. Mix flour and baking powder, stir.
Divide the dough into thirds. Stir 5 tablespoons of milk and cocoa in one part. Pour the chocolate dough into a greased and floured Gugelhupf tin (about 2 liter capacity) and lightly smooth the edges. Gently squeeze the thawed strawberries, reserving the juice. pureed strawberries. Stir the strawberry puree into another third of the batter. If the strawberries are too light, color the batter with a little food coloring. Spread the strawberry batter on the chocolate batter. Stir 5 tablespoons of milk into the last third of the dough and pour into the mold. Pull the dough into a spiral with a fork.
Bake in the preheated oven (electric stove: 180 degrees, fan: 160 degrees, gas: level 2) for 50-60 minutes (test with a stick). Remove, cool in the tin for about 15 minutes, then turn out onto a wire rack and cool completely.
Sift powdered sugar into a bowl. Mix with the reserved strawberry juice and about 2 tablespoons of milk until smooth. Partially cover the cake with the icing. Sprinkle the rolls on top and let the glaze dry.
Tip: If no children are snacking, use strawberry liqueur instead of strawberry juice for the icing.