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Pistachio and beetroot Gugelhopf
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 386
  • Fat about 21g
  • Carbohydrates about 41g
  • Protein about 7g
This is needed
This is needed for 16 piece
Cake mould
  • a little white flour
  • a little butter, soft
Cake mixture
  • 200 g butter, soft
  • 220 g sugar
  • 0.25 tsp salt
  • 4 eggs
  • 150 g cream quark
  • 1.25 tsp baking powder
  • 150 g shelled ground almonds
  • 250 g white flour
  • 70 g unsalted, shelled pistachios
  • 100 g dried cranberries
  • 3 tbsp beetroot juice
Icing
  • 150 g icing sugar
  • 2 tbsp beetroot juice
Tools
  • One ring-shaped cake mould (holding approx. 2 l)
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And that's how it's done
And that's how it's done
Cake mould
Brush the ring-shaped cake mould with a little butter, dust with flour.
Cake mixture
Place the butter in a bowl, whisk in the sugar and salt.
Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark.
Mix the flour, almonds and baking powder and stir into the mixture.
Divide the mixture into 2 portions. Coarsely chop the pistachios, set aside 2 tbsp. Mix the remaining pistachios and the cranberries into one half of the cake mixture.
Mix the beetroot juice into the other half.
To fill
Using tablespoons, spoon the cake mixtures alternately into the prepared cake mould.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.
Icing
Combine the icing sugar and beetroot juice, pour over the cake, sprinkle with the reserved pistachios, leave to dry.