Marianne's Gugelhupf

If you read my blog for a while you know how much I like gugelhupf. There are not only many gugelhupf recipes on my blog but I also wrote about the history of the gugelhupf [read it here] and about the Austrian Franz-Joseph gugelhupf [read it here].

A few Sundays ago I was craving a gugelhupf and I made a very traditional Alsatian gugelhupf which consists of a yeast dough with almonds and raisins. The gugelhupf or kouglof how the French call this sweet bread was good but it was not good enough that I would make it a second time. For my taste it was a little bit too salty and a little “tasteless”. Ever since I made this Sunday gugelhupf I was craving a gugelhupf that was a little bit sweeter and flavored with orange. In the end I made gugelhupf with caramelized almonds, chocolate chunks and orange zest which combines my favorite foods in one yeast bread. I love almonds, I love oranges [and everything that is orange flavored] and I love chocolate [who does not], so I name this gugelhupf “Marianne’s Gugelhupf”.

Makes 5 little gugelhupfs* [ø 12 cm/ height 5 cm]

  • 100 ml lukewarm whole milk
  • 15 g fresh yeast
  • 225 g all-purpose flour
  • 75 g softened unsalted butter
  • 75 g granulated sugar
  • 2 egg yolks
  • 1 pinch of salt
  • 2 teaspoons of orange zest [finely grated]
  • 75 g almonds
  • 2 tablespoons of powdered sugar
  • 2 tablespoons of almonds slivers.
  • 50 g semisweet chocolate [roughly chopped or use chocolate chips]
  • 2 tablespoons of melted unsalted butter
Some extra flour for kneading the dough
Powdered sugar for decoration

*You can also make a big gugelhupf instead. Double the recipe and bake the gugelhupf for 20 to 25 minutes. If the surface of the gugelhupf color too quickly, cover with aluminium foil.

  • Crumble yeast into a big bowl. Add two tablespoons of the lukewarm milk. Stir until the yeast is dissolved. Add the rest of the milk and about a third of the flour and mix well. Cover the bowl with a kitchen towel. Let the dough rest in a warm and draft-free place.
  • In the meantime whisk butter and sugar creamy; then add one egg yolk at a time. Add salt and orange zest and stir well.
  • Add this mixture and the rest of the flour to the yeast dough and mix well.
  • On a well-floured surface knead the dough until the dough is smooth. If the dough is too sticky, add more flour.
  • Place the dough in a bowl and cover the bowl with a kitchen towel. Let the dough rise for about 45 minutes or until the dough is doubled in size.
  • Roughly chop the almonds. Add chopped almonds and powdered sugar to a pan and cook at high temperature. As soon as the powdered sugar starts melting lower to medium heat. Stir constantly, so the almonds do not get burned. As soon as the powdered sugar is completely melted, stir for two minutes, remove from the stove. Place the almonds on parchment paper and let it cool. If the almonds chunks are big, chop them into smaller pieces but wait until the almonds are completely cooled.
  • Butter and flour gugelhupf moulds. Sprinkle the bottom of each mould with almond slivers.
  • Take the risen dough out of the bowl and knead the dough again on a well-floured surface.
  • Roll the dough into a square [about 1 cm thick]. Sprinkle the square with almonds and chocolate. Roll the square into a roll and cut the roll into five pieces. Place each roll into a gugelhupf mould.
  • Brush the surface with melted butter and cover the moulds with a kitchen towel. Let the gugelhupfs rest for 20 or until the dough has risen to the edge of the moulds.
  • Preheat the oven to 180°C.
  • Bake the gugelhupfs for 9 to 11 minutes.
  • Let the gugelhupfs cool for 15 minutes. Unmould the gugelhupfs and sprinkle with powdered sugar.
  • Enjoy. The gugelhupf tastes the very best while lukewarm.

Orange Chocolate Brioche

I have a weakness for sweet yeast bread and buns. It is my favorite weekend breakfast and my favorite afternoon tea snack. I love the moment when I take out the bread out of the oven and I love the smell of freshly baked bread. It is such a beautiful moment. Every single time I am looking forward to this moment. This is probably one of the reasons why I like making sweet yeast bread so much.

Whenever I make sweet yeast buns I follow a routine. Most of the time I make it on Sunday mornings. After I take the bread out of the oven I let it cool for a little while - I think homemade bread tastes best when it is lukewarm - and in the meantime I always make a big pot of tea. 
When I made these orange chocolate brioche the other day I prepared a pot with Earl Grey tea. The bergamot flavor of the Earl Grey tea was the perfect combination to the orange flavored brioche with chocolate in the middle. I cannot think of a better way to start a day. 

Makes 10 to 12 brioches

  • 450 g all-purpose flour
  • 25 g fresh yeast
  • 75 g confectioners' sugar
  • 75 ml lukewarm whole milk
  • 125 g unsalted butter
  • 1 pinch of salt
  • 3 eggs
  • 2 tablespoons of orange zest [finely grated]
  • 125 g semi-dark chocolate [I used 55%]
  • 1 egg
  • pearl sugar
  • Sift the flour into a bowl and make a well in the middle. 
  • Crumble the yeast into the well. Add half of the confectioners' sugar and half of the lukewarm milk. Stir until the yeast is dissolved. Dust the sponge with flour and cover the bowl with a kitchen towel. Let the spomge rest in a draft-free place for 15 minutes. 
  • I wrote a little advice post about yeast dough which you can read here.
  • Melt the butter and let it cool down.
  • Mix mleted butter, rest of the milk, rest of the confectioners' sugar, eggs, pinch of salt and orange zest. 
  • Add the mixture to the sponge and mix all ingredients well. 
  • Knead the dough on a well-floured surface until the dough is smooth. If the dough is very sticky, add more flour. Place the dough in a bowl and cover with a kitchen towel. Let the dough rise in a warm and draft-free place for 45 minutes or until the dough is doubled in size.
  • Grease and flour brioche moulds. You can also use a muffin pan.
  • Break the chocolate into pieces or chop the chocolate roughly. 
  • Knead the dough again and divide the dough into 10 to 12 pieces [it depends on the size of your brioche moulds and muffin moulds]. 
  • Flaten each dough piece and place a few chocolate pieces in the middle. Form each piece into balls.
  • Place each ball into the moulds. Place brioche moulds onto a baking sheet. Cover the baking sheet with a kitchen towel and let the brioches rise in a wram and draft-free place for 30 minutes or until the brioches are roughly doubled in size. 
  • Preheat the oven to 200°C.
  • Brush the brioches with beaten egg. Sprinkle with pearl sugar.
  • Bake brioches for 10 to 12 minutes. If the brioches color too quickly, cover the brioches with aluminium foil.

Eggless Chocolate Cake

There are countless recipes of chocolate cakes. There is chocolate mouse cake, Sachertorte cake [my recipe is here], French chocolate tartes, chocolate cake with beetrootes, chocolate cake with potatoes [my recipe is here], chocolate zucchini cake, flourless chocolate cakes, chocolate cakes with lots of eggs an so forth.
Today I want to share a chocolate cake recipe which requires no eggs. Yes, a chocolate cake without eggs. I came across this recipe while browsing through my mom's recipe folder - where she saves recipes from old Swedish magazines - in order to find inspiration for new cake recipes. When I showed my mom the recipe she told me that this is really a good recipe and she made the cake "a while ago". A while ago means 20 years ago and I cannot remember that my mom made this chocolate cake. I guess I was too young.
I was not so sure that a chocolate cake without eggs will be a hit. But I was too curious and decided to make this eggless chocolate cake. And what can I say: I love this chocolate cake. A lot. The cake is not over chocolately but it is a dense, rich and a very very moist cake. Sometimes I crave a chocolate cake but not an overly chocolately cake. For those cake moments this is my new favorite chocolate cake. 
I served the cake with freshly whipped cream and strawberries which compliments the cake very well. And as a bonus I think the cake looks very fancy with strawberries and whipped cream on the side. But shhh, don't tell anyone that this is a very easy cake to make. No stand mixers or any fancy kitchen equipment are needed. You need a bowl and a spoon. That is all.

Makes one round cake [ ø 20 cm/ 8 inches]

  • 270 g all-purpose flour
  • 270 g granulated sugar
  • 3 tablespoons of unsweetened cacao
  • 3 teaspoons of baking powder
  • 2 teaspoons of vanilla sugar
  • 100 ml whole milk
  • 75 unsalted butter, melted
  • 100 ml boiling water
  • Confectioners’ sugar
  • Whipped cream
  • Fruits such as strawberries or peaches

  • Preheat the oven to 175°C.
  • Line the bottom of cake pan with parchment paper. Do not skipp this step. Grease and flour the cake pan, too.
  • Mix flour, sugar, cacao, baking powder and vanilla sugar in a big bowl.
  • Add milk, melted butter and boiling water to the dry ingredients. Stir until all ingredients are well combined.
  • Pour the batter into the cake pan.
  • Bake the cake for 45 to 50 minutes. If you insert a toothpick and it comes out clear the cake is done.
  • Let the cake cool completely. Remove cake pan.
  • Dust cake with confectioners’ sugar.
  • Serve cake with freshly whipped cream and fruits.

Coconut White Chocolate Financiers

This month it's all about financiers. 
I made blueberry financiers, raspberry financiers, a few dozens of chocolate financiers, orange financiers and coconut white chocolate financiers. Next on my list are matcha financiers. I have a feeling that matcha financiers will be another favorite of mine since everything tastes great with matcha or anything that has a green tea flavor. At least I think so. Maybe because I am a green tea-holic. 
I don't know how many financiers I made in the last three weeks but I know that I made more than 100 financiers. Let alone on Sunday I made more than 50 financiers. Sigh. Yes, I am addicted and I do not mind being a financier-holic; and you don't have to worry about me. I did not eat all finaciers because I gave most of them away and made other humans happy. Who does not like a petite cake which is the moistest and delicate cake that you can imagine? Financiers might not look spectacular, such as a raspberry mascarpone tartlet [my recipe is here] but don't be fooled by the simple shape of these petite cakes because as soon as you bite into a financier you will understand why I rave so much about financiers. 
I already shared my raspberry financiers here and my chocolate financiers here and today I want to share with  you my recipe of coconut white chocolate financiers. 

Makes 16 financiers

  • 125 g unsalted butter
  • 135 g confectioners’ sugar
  • 45 g all-purpose flour
  • 90 g almond flour
  • 4 egg whites
  • 100 g white chocolate [roughly chopped]
  • 50 g unsweetened coconut flakes

  • Preheat the oven to 180°C.
  • I use silicon moulds, so I don’t grease and flour the moulds. If you use other moulds butter and flour the moulds. If you don't have financier moulds you can use a muffin tin as well.  
  • Melt the butter over medium heat until the butter turns golden brown color and develops a nutty flavor [beurre noisette]. 
  • Sift confectioners' sugar and flour into a bowl. Add almond flour and coconut flakes and mix well. 
  • Whisk the egg whites in another bowl until they form light foam [use a egg whisk].
  • Make a well in the flour mixture and tip in the egg whites. Add the beurre noisette gradually and mix well until all ingredients are well combined. 
  • Fold in the roughly chopped white chocolate into the mixture. 
  • You can also make chocolate financiers from the same batter. Replace the coconut flakes and white chocolate with 100 g roughly chopped milk, dark or noisette chocolate [I like noisette chocolate the best because the financiers will taste like a delicate praline] and 3 tablespoons of unsweetened cacao.
  • Divide the cake batter evenly into the financiers moulds [about 1 tablespoon for each financier mould]. 
  • Bake for 10 to 11 minutes. If you use a muffin tin [fill the muffin moulds half full] and bake the financier for about 15 to 17 minutes.  
  • Let the financiers cool for a few minutes. Remove from the moulds. 
  • Store the financiers in an airtight container [up to a week]. 

A New Year's Eve Raspberry Mascarpone Tartlet

How to end the year on BakingWithMarianne? I asked myself this question in the last few days more than once.
Shall I post a gugelhupf recipe? Because the gugelhupf pan is one of my favorite cake pans and I shared quite a few recipes this year. But maybe a gugelhupf is not an appropriate New Year’s Eve cake? Then I thought "I need a more glamorous cake for my blog". Perhaps a chocolate tartlet for the blog? It is a bit more glamorous than a gugelhupf but I wasn’t entirely convinced by this idea, too. Then all at once I knew it: A Raspberry Mascarpone Tartlet!
I have never made so many different kinds of tartlets with fancy creams as I did this year. I spent hours and hours in the kitchen and I loved every single moment making tartlets. I made several times tartlets with a mascarpone cream and raspberries. It turned out to be a big hit. Making these tartlets are not too complicated but they look very fancy - you can impress your family and friends – and are scrumptious.
Making tartlets takes longer than making, for instance, a gugelhupf but you can plan ahead the tartlet preparation. You can make the tartlet shells a day or two days in advance [just keep the baked tartlets in an air-tight container], the mascarpone cream can be prepared a day ahead, the raspberry sauce can be made ahead of time as well. Assembling the tartlets is a stress-free activity and the most rewarding step of making the tartlets. It is a moment full of happiness.

Thank you for being my reader. I wish you a wonderful 2014! See you next year.

Makes 10 to 12 tartlets [ø 7-8 cm]


  • 100 g granulated sugar
  • 100 g unsalted butter
  • ½ egg yolk
  • 1 pinch of salt
  • 250 g all-purpose flour
  • 1 pinch of baking powder
  • 25 ml whole milk
  • Dry beans or nuts for blind baking
  • Mix butter and sugar until well combined. Add egg yolk and salt. Then add flour, baking powder and milk to the dough. Knead the dough quickly. If the dough is too dry add more milk.
  • Wrap the shortcrust in clingwrap and let the dough rest for at least one hour in the fridge.
  • Butter and flour tartlet moulds.
  • On a well-floured surface or on parchment paper [I prefer using parchment paper] roll out the dough until 3 to 5 mm thick, depends on how you like your shortcrust. Cut out circles; the circles should be a little bit bigger than your tartlet moulds. Gently press the circle into the mould. Trim away any excess dough with a sharp knife. Prick the bottom of each tartlet with a folk.
  • Freeze the tartlets for 30 minutes. Maybe this sounds crazy to you but this is an amazing trick that I learned along the way. It prevents shrinking while baking. Ever since I use this method my tartlets turn out perfectly.
  • Preheat the oven to 160°C.
  • Line each tartlet with a piece of parchment paper and place dry beans or nuts on top of the parchment paper.
  • Bake tartlets for 20 to 25 minutes, until they are slightly golden in color.
  • Let the tartlets cool, remove dry beans or nuts and moulds. I always use almonds for blind baking because then I have delicious roasted almonds which are my favorite snack.

Mascarpone Cream

  • 2 egg yolks
  • 10 g corn starch
  • 25 g granulated sugar
  • 150 ml whole milk
  • 200 g mascarpone
  • Mix egg yolks with corn starch. Then add the sugar to the mixture and mix well.
  • Put the milk in a saucepan and heat the milk up. Pour the hot milk into the egg mixture and stir until all ingredients are well combined.
  • Pour mixture back into the pot. Stir mixture over medium heat. When the mixture starts to boil [you will notice that the mixture thickens] cook the mixture for two minutes and continue to stir while cooking. Remove the pan from the stove and put the mixture into a bowl. Cover the surface of the mixture with clingwrap which helps prevent skin forming. In case there are lumps in your mixture you can press the mixture through a sieve. Put the mixture aside and let it cool for one hour.
  • Stir the mixture smooth again. Add half of the mascarpone and stir until the cream is smooth, then add the rest of the mascarpone and stir again. Keep the mascarpone cream in the fridge [cover the cream with clingwrap] until you assemble the tartlets. You can also prepare the mascarpone cream a day ahead which I often do.

Raspberry sauce

  • 200 g frozen raspberries
  • 150 g jam sugar 1:1
  • Place raspberries and jam sugar in a pot. Over medium heat cook the mixture. Stir occasionally. When the raspberry sauce starts to boil, remove from the stove. 
  • Purée the raspberries and pour the sauce through a sieve. Cover the raspberry sauce with clingwrap and let it cool. You can prepare the sauce a day ahead as well.


About 400 g fresh raspberries
  • Place a teaspoon of raspberry sauce in the middle of each tartlet.
  • Fill the tartlets with mascarpone cream.
  • Decorate tartlets with fresh raspberries and garnish with the remaining raspberry sauce.

The recipe is taken from the book "Törtchen & Tartlettes" by Matthias Ludwigs. Matthias Ludwigs is a well known German pâtissier; he was "Pâtissier of 2009", awarded by Gault Millau.