MANDEL　KUGELHOPF MANDEL KUGELHOPF: Almond Kouglof Cake

September 19, 2007 Swiss style cake. Kouglof (French) is called “kugelhopf” in German. Kouglof cakes are quite common throughout Europe, and they can be made with yeast batter, pound cake batter or sponge cake batter. If you prefer, you can cover the inner surface of the mold with almond slices before pouring in the batter.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and half of the sugar (60g). (Photo #1) In another bowl, combine eggs and the rest of the sugar (60g) and beat until creamy and heavy.（Photo #2） Add the egg mixture to the butter mixture and blend. Fold in the sifted dry ingredients and blend well. (Photo #3) Fill a kouglof mold with batter 4/5 full.(Photo #4) Bake in a preheated oven at 180 °C (356 °F) for 50 minutes until golden. Remove the cake from the mold while it is still hot. After cooling, sprinkle with confectioners’ sugar generously. Servings per Recipe Calories per Serving Ready In 6  one 16cm kouglof mold  0kcal 120 minutes butter 100g  sugar 120g  whole egg 150g  cake flour 80g  almond powder 50g  confectioners’ sugar   【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and almond powder. - Butter*, then thinly flour* the mold. (*Have extra amount of butter and flour ready.)