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Marbled guguluf

Marbled guguluf

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Separate the eggs, mix the yolks well with the sugar and margarine kept at room temperature. Gradually add the milk and flour mixed with baking powder, vanilla sugar and lemon peel.

Beat the egg whites well, then carefully incorporate them into the composition with the yolks.

Grease a guguluf form with butter and line it with flour.

3/4 of the composition we put it in the shape of a guguluf, sprinkle the cherries on top.

In the rest of the dough add cocoa and 2 more tablespoons of milk, mix until smooth and turn the composition over the shape.

In the preheated oven at 180 degrees, place the baking tray for 30-40 minutes in the middle of the oven.

We check if it is baked with the toothpick.

Remove the hood from the oven and let it cool in the form, then turn it over on a plate.

Prepare the icing and pour it over the guguluf.

Great appetite!

Rub the butter with the sugar and vanilla sugar until you get a frothy composition. Gradually add the yolks and whipped milk.

Incorporate the beaten egg whites, then add sifted flour and mix with baking powder.

Stop 5-6 tablespoons of dough and mix them with cocoa.

Pour the dough into a guguluf tray, greased and lined with flour. Pour the cocoa composition on top, and make some patterns with a fork. Sprinkle the coarsely chopped walnut kernel over the guguluf, then bake the cake over medium heat for about 30 minutes.

For the icing, boil the milk, add the chopped dark chocolate and leave it on the fire for a while.

Let it cool a bit, then add the margarine and coat the gugulu in the chocolate icing.

Melt the white chocolate and, while it is still soft, draw thin lines over the dark chocolate. Refrigerate for at least half an hour.

Rub the butter with the sugar and vanilla sugar until you get a frothy composition. Gradually add the yolks and whipped milk.

Incorporate the beaten egg whites, then add sifted flour and mix with baking powder.

Stop 5-6 tablespoons of dough and mix them with cocoa.

Pour the dough into a guguluf tray, greased and lined with flour. Pour the cocoa composition on top, and make some patterns with a fork. Sprinkle the coarsely chopped walnut kernel over the guguluf, then bake the cake over medium heat for about 30 minutes.

For the icing, boil the milk, add the chopped dark chocolate and leave it on the fire for a while.

Let it cool a bit, then add the margarine and coat the gugulu in the chocolate icing.

Melt the white chocolate and, while it is still soft, draw thin lines over the dark chocolate. Refrigerate for at least half an hour.

Guguluf with cherries and currants

Gugulufis a cake whose origins come from Germany, Austria and Switzerland. Its original name is gugelhupfor gugelhopf and it seems that it could be composed of the word gugel which means hat and & # 8211hupf , which is a variant of the word Hefe & # 8211yeast. Others say that, in fact, hupf comes from the German word hüpfen,which means & # 8220a to jump & # 8221, because actually during baking the dough seems to want to jump out of shape.

In America, it is known as Bundt Cake, and the name comes from the trade name that a cookware manufacturer gave at the beginning of the 20th century to a form of aluminum similar to the original gugelhupf and which, so far, has been sold by that manufacturer more than 60 million times.

In any case, the name of guguluf or bundt cake it is rather related to the specific shape, in the shape of a helmet, the middle of which is raised, tube-shaped, so that the dough comes into contact with a larger surface of the cooking vessel. In this dish you can cook various doughs, not specifying a specific recipe.

In Romania, an accessible form of guguluf can be found here, and the one from Dr Oetker seems to me to have a very good price / quality ratio. The shape of a good quality guguluf is also this, it remains at your discretion that you want to buy. But keep in mind that in that form you can cook more, not just this sweet dough recipe.

I tried this guguluf with cherries and currants,and the combination seems excellent to me, because it combines the acidity and fresh aroma of the fruit with the delicacy of the dough.


  • 250 grams of butter (I use it consistently)
  • 300 grams of sugar
  • 5 eggs
  • 100 ml condensed milk (eg milk)
  • a baking powder
  • a pinch of salt
  • 500 grams of flour
  • 50 grams of chocolate flakes
  • peel and juice from a lemon
  • vanilla
  • 1-2 tablespoons of blueberry
  • 450-500 grams of well drained cherries and currants (or berries)


In a bowl, mix the butter well with the sugar.

The flour is mixed with baking powder and added over the first composition, alternately with milk, peel and lemon juice and vanilla.

Mix well until smooth.

A quarter of the composites are removed and mixed with chocolate flakes, as well as with blueberries or cherries.

Drain the fruit well and mix with a little flour.

Grease the guguluf shape and line it with flour.

Preheat the oven to 175 degrees Celsius.

In the shape of a guguluf we put a layer of simple dough then a layer of fruit and mix lightly with a fork.

Then add another layer of composition and another layer of fruit, and finally the dough mixed with chocolate flakes.

Mix lightly and bake for about 55-60 minutes, until the toothpick test passes.

Marbled guguluf with icing sugar

If I still have a guguluf shape provided, from time to time I make 1 more cake in it, because it looks better so round with a hole in the middle, than in the classic cake shape :), but if you don't have a guguluf shape , you can use a form of cake (keep the same amounts).

For today I propose a marbled guguluf (in 2 colors) with sugar icing.

Check like grandma's

Marbled check, just like I learned to make it from Grandma Sia, that's why I called it "Grandma's check".

For me, this cake is the taste of childhood, a family recipe, which I remember with great pleasure! It is kept fresh and med for a few good days and is great for coffee or with a cup of tea or milk.

All the ingredients used for the "Check as Grandma" recipe are waiting for you LIDL stores. For even more inspiration, I highly recommend it LIDL KITCHEN, where you will find many recipes, from everyday to special occasions! Click on the title of each recipe to access the ingredients and how to prepare it.

1. Beetroot cake
2. Chicken liver
3. Post check
4. Quick fruit check
5. Guguluf with cherry punches

Ingredients for 1 portion of Grandma's cake - round tray with a diameter of 20 cm or 2 cake trays

  • 250g Greek style yogurt Pilos
  • 250g brown sugar Belbake
  • 4 eggs
  • 500g flour 000 Belbake
  • 250ml Vita D’Or sunflower oil
  • 1 sachet of Belbake baking powder
  • 2 sachets of Belbake vanilla sugar
  • 1 teaspoon of Belbake rum
  • 25g Belbake bitter cocoa

Preheat the oven to 180 ° C. Wallpaper with butter and flour or butter and baking paper a round tray with a diameter of 22 cm or a large cake tray.

In a large bowl put the yogurt, oil, sugar, vanilla sugar, eggs. Mix with the mixer at medium speed, until we have a homogeneous composition. Add flour and mix well.

Divide the composition into 2 equal parts. In one part we add cocoa and rum essence. Homogenize with the mixer.

Alternate in the tray one tablespoon of vanilla dough and one tablespoon of cocoa dough. Then use a knife or a skewer to marble the cake.

Bake for 1 hour in the oven at 180 ° C. After 45 minutes, cover the cake with aluminum foil and continue to bake until it passes the toothpick test - a toothpick inserted in the middle of the dough comes out clean, without a trace of dough.

Muguluf murmured from cake dough

Muguluf murmured from cake dough from: butter, vanilla sugar, sugar, eggs, salt, flour, baking powder, milk, cocoa, breadcrumbs and powdered sugar.


  • 200 g butter at room temperature
  • 1 sachet of vanilla sugar
  • 200 g sugar
  • 5 eggs
  • 1 pinch of salt
  • 400 g flour
  • 1 sachet of baking powder
  • about 80 ml of milk
  • 2 tablespoons cocoa
  • biscuit
  • powdered sugar

Method of preparation:

With the aim, beat the butter with caster sugar and vanilla sugar, add the eggs and salt and beat continuously until you get a white and creamy composition. Mix the flour with baking powder and incorporate. Incorporate another 50 ml of milk.

If the dough is too hard, add a little more milk. Place half the amount of dough in a second bowl and incorporate about 30 ml of milk and cocoa. 2 Preheat the oven to 180 ° C. Grease a guguiuf (or cake) form and line with breadcrumbs.

Place the white dough first, then the black dough and cross the layers with a fork to create the marbled appearance. Bake for about 1 hour, until golden. Remove from the oven, turn over and allow to cool. Powder with sugar.

Marbled guguluf with lemon and white chocolate icing

A dessert suitable for any occasion, which is easy to make, is the delicious Guguluf marbled with lemon and white chocolate icing. The tender composition together with the white chocolate icing make up a very tasty cake.

Ingredients Marbled guguluf with lemon and white chocolate icing:

  • 5 eggs
  • 200 grams of powdered sugar
  • 1/2 cup oil
  • 1/2 cup water
  • Peel and juice of a lemon
  • 2 dogs flour
  • 2 teaspoons baking powder
  • 1 sachet of vanilla sugar
  • 3 tablespoons cocoa

White chocolate icing:

Preparation Marbled guguluf with lemon and white chocolate icing:

EXCEPTIONAL CHECK RECIPES- The ingredient that makes them fluffy

CAREFUL! The recipe can be changed to be fasting! Replace eggs with two bananas and you will get an equally delicious fluffy cake!

INGREDIENTS for a fluffy cake:

  • 5 eggs
  • 200 grams of flour
  • 200 grams of sugar
  • 1 sachet of baking powder
  • 1 sachet of vanilla sugar
  • 2 tablespoons cocoa
  • 4 tablespoons oil
  • 1 pinch of salt
  • 100 ml of milk


Separate the egg whites from the yolks. You will beat the yolks with sugar. It is better to use powdered sugar, because it melts immediately.

You will whip the egg whites. Put in them a little lemon juice (or even a drop of vinegar, says the grandmother) or a pinch of salt, to harden and become a perfect foam.

Mix the yolks with the oil and flour. Grandma tells you to add flour little by little, while stirring, so that you don't have lumps. So you will surely have a fluffy cake. Stir in the milk at room temperature.

Mix the beaten egg whites and mix lightly with a spoon - if you have mixed so far with the mixer, forget about it when you incorporate the egg whites.

Divide the cake batter in two: in one half of the composition chicken vanilla, and in another chicken cocoa. Put part of the composition in the tray, then pour the second one and with a fork or a skewer stick, marble the cake.

The fluffy cake can be prepared only with cocoa (in this case put 3-4 tablespoons of cocoa) or only with vanilla (with 2-3 sachets of vanilla sugar). You can put nuts, chocolate, raisins and other dried fruits in this fluffy cake, you can serve it powdered with sugar or coconut.

However you prepare the fluffy cake, don't forget the most important ingredient, grandma's secret: love!

SEE ALSO: Very healthy dried fruit cake recipe. It looks gorgeous and is incredibly delicious!

A special cake that will impress not only your loved ones but also anyone who pays you a visit. It is perfect both for a cup of tea served in the evening in the family and for special occasions. Words are simply superfluous in the case of this cake, so we kindly guide you to its ingredients and preparation steps…

  • a mixture of 300-400 g of nuts and dried fruits (apricots, raisins, plums, blueberries, figs, nuts)
  • 2 eggs
  • 6 tablespoons brown sugar
  • 6 tablespoons flour
  • 1/2 teaspoon baking powder

Cut apricots and plums into smaller pieces and mix with walnuts and other dried fruits.
Beat the eggs and add them over the fruit mixture.

Add the flour, sugar, baking powder and mix well.
Preheat the oven to 180 ° C and put the cake in the oven. Bake for about 45 minutes.

We wish you and your friends good luck!

SEE ALSO: Simple cake recipe with chocolate and cinnamon

For chocolate lovers, below I present a simple recipe for cake with chocolate and cinnamon, very easy to prepare, without baking powder, baking soda and butter. A recipe without chemicals, saturated or hydrogenated fats. The total cooking time is about 45 minutes.

For this recipe I used

  • 1 cup (250 g) flour (000 or type 650)
  • 1 cup (200 g) white, unrefined sugar or cane sugar
  • 4-6 eggs
  • 2-6 tablespoons of cocoa
  • 6 tablespoons sunflower oil / olive oil (or any other type of oil) / coconut oil.
  • 1/2 teaspoon cinnamon and / or natural vanilla essences
  • 1oo g of household or dark chocolate with a minimum. 50% cocoa content

Hand mixer for beating egg whites
Large vessel for incorporating the whole composition
Small bowl for rubbing the yolks
Large spoon for measuring and mixing ingredients
Baking tray
Optionally you can use a sieve for sifting flour
Baking paper

  • the whites are separated from the yolks
  • beat the egg whites in a large bowl and gradually add the sugar
  • put the yolks in another bowl and rub with oil, salt and rum or almond essence
  • add the yolks over the beaten egg whites and mix gently until smooth
  • sift the flour with a sieve over the composition in the bowl, add the cocoa and then mix gently with movements from bottom to top until the composition is homogeneous
  • cut the chocolate into cubes and add to the composition
  • pour the composition into a tray previously greased with oil, butter or covered with paper baking foil
  • bake in the electric oven preheated to 180 ° C or in the gas oven at medium power for about 30 minutes.
  • after the cake is baked, take it out of the oven and grate the chocolate over the cake while it is still hot so that the chocolate sticks and does not fall
  • after the cake has cooled a bit, remove it from the tray (remove the baking paper)

Suggestions for the simple chocolate and cinnamon cake recipe:

  • add 6 tablespoons of black cocoa with a fat of over 20% for a more intense taste and color of chocolate
  • to get a wetter cake, add 100-150 ml of milk, water or rum to the composition
  • to enhance the taste, a powder of salt (1/4 teaspoon of salt) can be added to the yolk

For decoration you can sprinkle grated chocolate, melted chocolate, powdered sugar or you can make a caramel cream from brown sugar

Raisins, walnuts, grated coconut or blueberry jam can also be added to the composition (chocolate, jam and walnuts tend to go to the bottom of the tray - add them after you have poured the composition)

To achieve a marbled effect, pour half of the composition into the baking tray, mix the rest of the composition with cocoa and pour over the first composition in the baking tray. Lightly mix the composition with the tail of the spoon along the tray. Careful! Do not mix too much otherwise the marble effect will disappear.

This was the simple chocolate and cinnamon cake recipe. Good appetite!

READ ALSO: Czech Battenberg

Preparation time: 90 min
Cooking time: 25-30 min
Ready in: 1 hour, 55 min

  • 150 g margarine
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 150 g of flour
  • 2 tablespoons milk
  • 4 tablespoons apricot jam
  • red food coloring

For marzipan glaze:

  • 100 g powdered sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 175 g ground almonds

1. Heat the oven over high heat. Grease a 20 cm cake pan with margarine and line with baking paper. From a piece of cardboard, cut a strip the length of the baking tray, the width equal to the height of the tray. It is placed in the middle of the shape, so as to separate it perfectly in two, lengthwise.

2. Mix the margarine, sugar, eggs, vanilla, flour and milk well with the mixer. The composition is divided into two

equal parts. Half of the mixture is stained with a drop of food coloring. Pour the two parts of the composition, one into each compartment of the baking tray. Bake in the oven at the right heat for 25-30 minutes. Then allow to cool for 5 minutes, remove from the pan and leave to cool on a plate.

3. Meanwhile, prepare the marzipan glaze. In a heat-resistant dish, put 75 g of sugar on a steam bath to melt. Stirring constantly, add a whole egg and a yolk. Mix everything for about 10 minutes, until you get a light, thick paste. Remove from the heat, add the lemon juice and almond powder and mix well. Cover and let cool for about 30 minutes.

4. The cake is mounted as follows: each half of the cake is cut lengthwise into two equal parts. The marzipan icing is spread with the rolling pin so that a rectangle of 20 × 30 cm is formed. In the middle of it sits a strip of white cake glued with apricot jam to a strip of pink. Spread jam on this layer, then repeat the procedure with the remaining strips, taking care that above the white one is a pink one and vice versa. Then roll the marzipan icing very tightly, slice and serve.


  • 6 eggs - separate the egg white from the yolk
  • 300 g sugar
  • 200 g flour
  • 30 ml oil
  • 1 teaspoon baking powder
  • 1 tablespoon orange juice
  • 4-5 drops of vanilla essence
  • 2 tablespoons black cocoa powder
  • 35 g flour
  • 250 ml of milk
  • 120 g of sugar
  • 70 g butter + 130 g butter
  • juice from 1 lemon - optional
  • 1/4 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla essence

Beat the egg whites hard foam together with the sugar, so as to obtain a very hard foam, as for meringue. Add the yolks, one by one, then the oil and vanilla essence.

Incorporate the flour, stirring until smooth, then add the baking powder, quenched with orange / lemon juice. Divide the dough into 2 bowls, in equal quantities. Put cocoa in one of the bowls and mix until smooth.

Pour each dough into a wallpaper cake form, then bake them in a preheated oven at 180 ° C for 45 minutes. While the cakes are baking, prepare the cream: mix the flour with milk and sugar, then boil them until they become a thick cream, like a pudding, then take it off the heat. Stir continuously until it boils so as not to stick, or to prevent lumps from forming. After it cools, mix it with 100 g butter. Let the mixer work until the composition is homogenous. Separately rub 100 g butter with the juice of 1 large lemon (if we want lemon cream), vanilla essence and grated lemon peel. We then mix the creams together, mixing until the composition becomes homogeneous.

After the cakes are baked, take them out and let them cool on a wire rack. Cut the cakes into equal slices, then grease them with cream. Alternatively put a slice of white cake with a slice of black cake.

We prepare a food foil, longer, so that we can fit all the cake on it. We put the cake slices glued together with cream, on the foil, we tighten it well at the ends, so that the slices are well tightened and glued together. We leave it in the fridge for a few hours (preferably overnight), then we can serve it. If we have cream, we will glaze the cake with it, or we can glaze it with melted chocolate in a baine-marie. We cut the cake diagonally, starting with a corner, so that the future slices have both white and black slices of cake.

READ ALSO: Cake recipe in three colors

A good cake, easy to prepare, not too sweet and quite beautiful at the presentation… ..I took this recipe from the magazine Practic în bucatarie (I made two cakes, so I present you the duplicate recipe).

  • 12 yolks
  • 10 tablespoons sugar
  • 6 tablespoons flour
  • 10 tablespoons oil
  • a sachet of baking powder
  • vanilla essence
  • 12 egg whites
  • 10 tablespoons powdered sugar
  • 8 tablespoons oil
  • 6 tablespoons flour
  • a sachet of baking powder
  • vanilla essence

RECIPE PREPARATION Dessert cake in three colors:

Separate the yolks from the egg whites.

Yellow composition: Beat the yolks with sugar, then add the oil, vanilla essence (a teaspoon) and finally the flour in which we added the baking powder. Mix until it becomes a creamy composition but a little thicker than cream.

White composition: Beat the egg whites with a pinch of salt, then gradually add the powdered sugar, until the composition becomes like a meringue. Add the oil, the essence (also a teaspoon), the flour in which I added the baking powder and mix lightly with a wooden spoon for a better homogenization and not to leave the composition.

Grease two cake trays with oil, then line them with flour.

Add the yellow composition evenly in the trays.

Over the yellow composition, powder the whole portion with cocoa until it is completely covered.

With a spoon, add the composition of the egg whites over the cocoa layer, dividing it evenly in the trays.

Bake in the oven for 50 minutes. The toothpick test is done.

The cocoa layer must cover the yellow layer very well, in order to avoid mixing the compositions during baking (the cocoa will not allow the egg white layer to penetrate the yolk layer).

BIOidei: Gluten-free marbled guguluf

Gluten intolerance or celiac disease is known as an autoimmune condition that is triggered by indigestion caused by gluten-containing foods. Therefore, we propose a sweet recipe for all people with this condition, but also for those who want to give up gluten products.

Preparation time: about 15 minutes

Baking time: 55 minutes

  1. Preheat the oven to 180 g.
  2. The large envelope of the cake mix is ​​placed in a bowl with eggs, soft butter and 4 tablespoons of hot water. A manual mixer is used to result in a smooth dough.
  3. The prepared dough is placed in a Guguluf tray.
  4. In another bowl put the contents of the smaller sachet (cocoa powder) with 3 tablespoons of hot water and mix until smooth.
  5. Pour the contents from point 4 over the dough already placed in the tray. With the help of a fork you can spiral through the dough, so as to create a marble pattern.
  6. Bake for 55 minutes, then leave to cool for about 15 minutes before serving.

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