Our Fürst-Pückler-Gugelhupf is sweet, juicy and above all, a wholesome dessert. This cake makes a lot, because the eye always eats with it. And honestly, look at this cake, it’s gorgeous. There are layers of chocolate, strawberry and vanilla flavors that are perfectly complemented by the creamy strawberry frosting on top. The icing on the cake is the little chocolate zebra rolls, which 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? There is a certain ice cream called Fürst Pückler ice cream. This is a block that includes three flavors: chocolate, strawberry and vanilla. Like an ice cream sandwich, only without the sandwich first. This ice cream is named after the gourmet Prince von Pückler-Muskau. or Hermann Ludwig Heinrich Graf von Pückler-Muskau. Wild name right?
However, that still doesn’t explain why our treatment is called Fürst-Pückler-Gugelhupf here. Well, you’ve probably already guessed it: the same flavors are (pretty much) the same in our cake blocks. And the ice cream was originally called Fürst-Puckler because dear Hermann had a weakness for good food (and, above all, good ice cream) and also kept the record. Chef Louis Jungius found it so interesting that he immediately presented his ice cream creation to the prince. There really is a lot to say, but eventually it gets boring.
Still a sweet story. But not as sweet as these sweet desserts.
Only for gourmets: our first pukler Googlehupf
Did you know that our Fürst-Pückler-Gugelhupf is named after Hermann Ludwig Heinrich Graf von Pückler-Muskau? Say it ten times in a row without making a mistake.
Place strawberries in a colander and melt on a plate. Cream together the butter, sugar, vanilla sugar and a pinch of salt. Mix eggs one by one. Mix flour and baking powder, mix.
Divide the dough into thirds. Mix 5 tablespoons of milk and cocoa in a bowl. Pour the chocolate mixture into the oiled and floured Google Hupf tin (about 2 liter capacity) and gently smooth the edges. Crush the thawed strawberries a little and save the juice. Pureed strawberries. Fold the strawberry puree into another third of the batter. If the strawberries are too light, color the batter with some food coloring. Spread the strawberry on the chocolate paste. In the last third, pour 5 tablespoons of milk and pour into the mold. Prick the dough with a fork.
In a preheated oven (electric oven: 180 degrees, fan: 160 degrees, gas: level 2) for 50-60 minutes (test with wood). Remove, let it cool in the tin for 15 minutes, then turn it out on a wire rack and cool completely.
Sift powdered sugar into a bowl. Blend with the reserved strawberry juice and 2 tablespoons of milk until smooth. Cover the cake partially with foil. Spread the rolls over it and let the glass dry.
Tip: If no kids are eating, use strawberry liqueur instead of strawberry juice for the eggnog.