무화과 솔티캬라멜 구겔호프/ Fig Salted Caramel Gugelhupf Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and reduces saturated fat.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

salted caramel sauce

🥗Healthier: homemade caramel sauce

💰Cheaper: store-bought caramel

Store-bought caramel is often less expensive.

Soak dried figs in cold water with a spoonful of rum.

Carefully spread the melted butter into the gugelhupf mold and store it in the refrigerator for a while.

Add sugar to the measured room temperature butter in three portions and whip until the color becomes light and fluffy.

Add the yolks in two or three batches and whip at medium to high speed.

Add milk and vanilla bean paste and whip until combined.

Add sugar to egg whites in three parts and whip until the horns bend slightly.

Add the meringue to the butter batter in two to three batches and mix lightly so that the meringue does not come off.

Sift in the powdered ingredients and mix lightly, making sure to skim the bottom until the powder disappears.

Fill the mold only about 60-70% with batter and give it a shock to clear the air bubbles.

Chop the dried figs soaked in rum into small pieces and put a generous amount on the panned dough.

Preheat the oven to 190-200°C (375-392°F) and bake at 170°C (338°F) for 17 minutes.

When hot, remove from the mold and cool.

To make salted caramel, add warm water and a little salt to sugar and boil over medium heat.

When it turns brown to the desired degree and bubbles form, add fresh cream and butter, reduce heat to low and simmer.

Put salted caramel in a piping bag and pour it on top of the cooled cake.

Add a little bit of crystalline salt on top of the caramel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens