Orange cake in the form of "Kugelhopf"
8 servings
90 minutes
Orange kugelhopf cake is a refined dessert of European cuisine that impresses with its airy structure and rich citrus aroma. This cake has its roots in Austria, where the traditional fluted ring shape adds elegance to the bake. The flavor combines the sweetness of caramelized sugar, the tenderness of butter, and the bright freshness of orange, creating a harmony that delights and invigorates. Soaked in syrup, it gains special juiciness and intensity of flavor, making it an ideal complement to a cup of fragrant tea or coffee. The uniqueness of this cake lies in its versatility: it is suitable for both cozy family tea times and festive treats. Its vibrant color and citrus aroma invariably create an atmosphere of joy and warmth.
1
Grease a deep ring-shaped fluted mold with oil and sprinkle with flour.
- Butter: 240 g
- Wheat flour: 3.8 glasss
2
Cream the sugar and butter until light and airy consistency. Add the egg yolks one at a time, mixing each time.
- Sugar: 1 glass
- Butter: 240 g
- Chicken egg: 4 pieces
3
Sift together flour, salt, and baking powder into a separate bowl. Gradually add flour and 1.25 cups of orange juice to the dough.
- Wheat flour: 3.8 glasss
- Salt: pinch
- Baking powder: 3 teaspoons
- Orange juice: 2 glasss
4
Add the zest and whipped egg whites.
- Orange zest: 1 teaspoon
5
Pour the batter into the mold and bake at 175 degrees for 50-55 minutes until a toothpick comes out dry.
6
For the syrup, bring the remaining juice and granulated sugar to a boil, boil for 5 minutes until the sugar dissolves.
- Orange juice: 2 glasss
- Sugar: 1 glass
7
Remove the cake from the oven and leave it in the mold for 10 minutes. Poke the top with a thin stick and brush with half of the syrup. Cool for 10 minutes.
8
Invert the cake onto a rack placed on a deep plate. Completely coat with syrup.