Try this delicious cake recipe:
Put the flour in a suitable bowl, press a bulge in it and add the crumbled yeast and a tsp of sugar. Pour the lukewarm milk, stir with the yeast, sugar and a little flour. Cover and let rise for 10 minutes. Caramelize the 30 g sugar in a bowl and add the walnuts. Mix well and then cool the mixture on parchment paper. After cooling, coarsely chop the walnut brittle. Cream the softened butter with the sugar as well as a pinch of salt. Beat in the eggs one at a time and whisk until fluffy. Then add the butter mixture to the dampfl, make a dough and gradually fold in the brittle and chocolate. Cover and let rise until the dough has doubled in volume. Pour the dough into a greased, floured gugelhupfform of about 18 cm ø and rise repeatedly for 30 minutes. Bake at 170 degrees in a convection oven for about 40 minutes. Cool in the mold, then turn out.
Whiskey foam 150 ml milk is brought to a boil with 150 ml whipped cream. Stir 80 g sugar with 4 egg yolks until creamy. Slowly add the hot liquid and 6 centiliters of whiskey. Continue stirring the cream at low temperature until it binds. Stir over ice cubes until cooled. Serve separately with the Gugelhupf.
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