Kokos Gugelhupf (Coconut Gugelhupf)

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Invited to a friend’s place we realised in last time that the cake we made might not be enough for 30+ people. So what do you do? You seek help from your good old friend the Becherkuchen. This literally translates to “Cup Cake” but not in the sense in which we all know and love cupcakes. It’s more related to the measurements because you only use one cup of each ingredient, throw everything together and pour it into a form. Gugelhupf basically means the form and shape in which it is baked.

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In any case, this is what my mum and I came up with:

Ingredients

1 cup of sour cream (or plain yoghurt)
1 cup of coconut flakes
1 cup of all purpose flour
1 cup of sugar
1/2 cup of oil
1 package of baking powder
1 package of vanilla sugar
3 eggs

Butter and flour for the form.

I used a 250g cup of sour cream, but since you use the same cup to measure the other ingredients it should be fine if the cup is a bit bigger. In that case though you might want to add 1 egg.

What to do

Pre-heat the oven.

Start pouring the cup of sour cream in a mixing bowl. Fill the cup again with the other ingredients to measure them. Put everything in the same bowl and mix quickly and pour in the greased and floured form.

Bake at 180°C for around 40 minutes.

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I apologise for the strange pictures but I have never, and probably will never win awards for how my baked goods look. In this case I worked together with my mum and she forgot to butter the inner circle of the Gugelhupf form so the middle stuck to the form and I couldn’t very well cover it up with icing sugar. I do promise that it tastes really nice though. In fact, I just finished eating my third piece ;-)

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Rhubarb – Curd Cheese Cake

I’ve already told you about my obsession with rhubarb. I love it so much. I obviously also really love curd cheese, so here’s another recipe. Super quick and easy and yummy.
Let’s get started, shall we?

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Ingredients
170g butter (unsalted)
170g sugar
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
5 eggs
250g curd cheese (20%)
2 tbsp sour cream
60g raisins
a bit of rum
250g all purpose flour
1 packet of baking powder (this seemed a bit much to me so I added baking powder by touch)
60g fine sugar

butter for the baking form

500g rhubarb
100g sugar

What to do

Pre-heat the oven to 175°C.
Put raisins in the rum and let them soak for a while.

Cream together Butter, sugar, salt, vanilla sugar, lemon zest and egg yolks. Add curd cheese, sour cream, raisins, flour and baking powder. Whisk the egg whites and fine sugar until stiff, then carefully fold into the batter. Pour the batter in a greased baking form.

Wash, peel and cut the rhubarb in small pieces. Then cook it with a bit of water and the sugar for a short time. Put the rhubarb on the batter and then bake for 30minutes.

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