Toffifee Gugelhupf

For the Toffifee Gugelhupf, beat the butter with the sugar and eggs until fluffy. Mix the flour with the baking powder, cocoa powder and hazelnuts.

When the eggs are beaten until fluffy, beat in half the crème fraîche and half the flour mixture, repeat until all the flour and crème fraîche are incorporated into the mixture.

Cut the Toffifee into coarse pieces and fold into the Gugelhupf mixture.

Pour the mixture into a buttered and sugar-covered cake pan and bake in a preheated oven at 160 °C convection oven for about 50 minutes.

Allow to become lukewarm in the mold and carefully turn out. Sprinkle the Toffifee Gugelhupf with powdered sugar and serve immediately.

Preparation Tip:

The Toffifee Gugelhupf tastes certainly also with caramel sauce.

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