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Fast Relief for Dry Skin - Glysolid Skin Cream

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Recipe Category

Specialty of
Southern Germany

Number of Servings: 18
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Marmor-Gugelhopf   (Marble Gugelhopf)

1 1/8 cups (2 1/4 sticks) Unsalted Butter
1 1/4 cups Sugar
1 package Vanilla Sugar
4 Eggs
4 cups All-Purpose Flour
5 teaspoons Baking Powder
1/2 cup Milk
Juice and Zest from one Lemon
2 tablespoons Cocoa Powder
1 tablespoon Plain Bread Crumbs
Powdered Sugar
1 tablespoon Brandy (optional)

Preheat oven to 375°F (190°C).

In a mixer, mix the butter until creamy and all lumps are gone. Add sugar and continue to mix. Add eggs one at a time, making sure each is absorbed by the butter before adding the next egg. If the mixture begins to curdle, add a teaspoon of the flour to help the butter absorb the egg.

Combine flour and baking powder. Add to butter mixture. At the smae time, drizzle in the milk so that the flour and milk get mixed in to the butter at the same time.

Divide the batter evenly into two bowls. In one bowl, add the lemon zest and lemon juice. Fold into the batter. In the other bowl, add the cocoa powder and optionally the brandy. Fold into the batter.

Prepare a cake pan (Bundt form or Gugelhupf form) by greasing it with butter. Sprinkle the pan with the bread crumbs and shake pan around to distribute the bread crumbs. Fill half of the "lemon" batter into the bottom of the pan. Top it with the "cocoa" batter. Then top that with the remaining "lemon" batter.

Bake cake for about 45 minutes. Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.

Remove cake from oven when its done and allow it to cool in the cake pan for 20 minutes. Remove cake from pan and turn-over, so that the flat side becomes the bottom. Allow cake to cool completely.

Sift powdered sugar over the cake as decoration.

More Information on the Gugelhupf

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