Ingredients
Cocoa-butter mixture
butter
almond paste 1:1
eggs
table salt
wheat flour 400
cocoa powder
baking powder
orange zest
Curcuma-butter mixture
butter
almond paste 1:1
eggs
table salt
wheat flour 400
baking powder
curcuma, ground
lemon zest
Spinach-almond filling
almond paste 1:1
spinach powder
Beetroot-almond filling
almond paste 1:1
beetroot powder
Production
Cocoa-butter mixture
Beat the butter, almond paste and salt in a mixer until fluffy. Gradually add the eggs while continuing to mix. Sift together the wheat flour, baking powder, cocoa powder, and orange zest, then fold briefly into the batter.
Curcuma-butter mixture
Beat the butter, almond paste and salt in a mixer until fluffy. Gradually add the eggs while continuing to mix. Sift together the wheat flour, baking powder, turmeric, and lemon zest, then fold briefly into the mixture.
Spinach-almond filling
Mix both ingredients together until smooth.
Beetroot-almond filling
Mix both ingredients together until smooth.
Filling the molds
Preparation: Thoroughly butter the Gugelhupf molds and dust with flour, or prepare with baking release spray.
Pipe the cocoa butter mixture and turmeric butter mixture alternately into the molds, ideally using a piping bag. Inject portions of the spinach-almond filling and beetroot-almond filling between the butter mixtures. Cover each filling with butter batter. Do not smooth the surface to preserve the color contrast after baking.
Baking
Bake in a pre-steamed, moderate oven (180°C). After 1/3 of the baking time, pull the vent and continue baking.
Finishing
Leave the Gugelhupf to rest in the mold for 10–15 minutes, then carefully unmold. Leave to cool completely on wire racks.
Evaluation