Yield: 8 servings
|1 each||Compressed Yeast Cake|
|1 cup||Lukewarm Milk|
|½ cup||Soft Butter|
|3 eaches||Eggs; well beaten|
|x||Lemon Rind; grated|
|3 cups||All-Purpose Flour; sifted|
|⅓ cup||Seedless Raisins|
|¼ cup||Citron; chopped|
Dissolve the yeast in the milk. Add 1 tablespoon of the sugar and 1 cup of the flour. Beat until smooth and let rise for 30 minutes at 85F. In a separate bowl cream the butter and sugar. Add the eggs, salt, lemon rind, and yeast sponge, and beat thoroughly. Blend the remaining flour with raisins and citron and add. Pour into a well-greased 10 inch tube pan and let rise at 85F until the pan is ⅞ full. Bake at 350F for 20 minutes, then cover the pan with a piece of brown paper to prevent too rapid browning. Continue baking about 15 minutes longer, until a cake tester inserted in the center comes out dry, the cake has shrunk away from the sides of the pan slightly, and the top is a rich brown. Invert on a rack and remove from the pan. Serve inverted. This makes 8-10 portions.
Omit raisins and citron from Gugelhopf batter. Decorate a well greased bunt form (this is a fluted tube pan) with blanched almonds, pour in batter, and let rise and bake as Gugelhopf.
Prepare and bake Gugekhopf. While it is still hot, pour about ¼ of the following Rum Syrup over it. Cool completely and serve with the remaining warm syrup and Whipped Cream.
RUM SYRUP FOR SAVARIN
Cook 1 cup sugar, 1 cup water, and 1½ grated lemon rind for 5 minutes after it comes to a boil. Strain and add ¼ cup rum. Pour over the cake while the syrup is still warm, and serve warm.
Chill the required amount of whipping cream thoroughly. Place in a bowl with steep sides and whip with a rotary or electric beater until the cream thickens. For ice creams and frozen pudings, whip until the cream barely holds its shape. For Whipped Cream beaten stiff, whip until it stands in peaks. Serve plain, or sweeten to taste with confectioners' sugar , and flavor with a few drops of extract. As a topping for cake, ½ cup of well drained chopped fruit may be added to each 1 ½ cups of Whipped Cream after it is beaten; whipping cream before it is beaten.
From: The Original Jewish Cookbook by Mildred G. Bellin Pub: Bloch Publishing Company (1983) ISBN#: 0-8197-0058-4 Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 04-27-95