Kaisergugelhupf

Mix yeast, a little lukewarm milk, a little sugar and 1 tablespoon of flour and let it rise in a warm place until cracks form on the surface. In the meantime, cream butter, add remaining sugar, egg yolks, remaining flour and milk, a pinch of salt and the risen dampfl. Beat the dough vigorously until it comes away from the side of the bowl easily and bubbles. Beat the egg whites until stiff and fold them in. Butter a bundt pan, dust with flour and line with the almond slivers. Pour the dough into the mold and let it rise, covered, in a warm place. Meanwhile, preheat the oven to 170 to 180 °C and bake the Gugelhupf in it for about 1 hour. Allow the Gugelhupf to cool briefly and turn out. Leave to cool and sprinkle generously with powdered sugar before serving.

Preparation Tip:

If you mix 2 tablespoons of finely weighted candied fruit, candied lemon peel and almonds cut into sticks into the dough, the Kaisergugelhupf becomes even more "imperial".

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