Mohngugelhupf

After Johanna Maier's recipe.

Prepare/buy

• 200 g butter
• 8 eggs
• 180 g sugar
• 60 g powder sugar
• 300 g poppyseed (ground; but I buy them whole and use a coffee grinder)
• 150 g almond flour
• Cinnamon
• Vanilla sugar

1 hour before you start

• Take eggs out of the fridge

Possible modifications

• Instead of almond flour can also be ground hazelnut
• It does not have to be exactly 300 g and 150 g, only important that it adds to 450 g
• Possible to add other spices

Then

• Turn on oven to 170 deg C
• Butter the gugelhupf form
• Separate eggs into white (bowl A) and yolk (bowl B)
• Melt butter and put to larger (glass) bowl C
• Bowl C: add powder sugar, add 1 teaspoon vanilla sugar, a pinch of salt, a pinch of cinnamon, mix well
• Slowly add egg yolk (bowl B) to bowl C while stirring
• Bowl A (glass): Beat egg white to snow and add sugar
• Manually mix 1/3 from bowl A into bowl C
• Bowl C: carefully lift the poppyseed and almond flour and the snow under the egg yolk mass until homogeneous looking
• Fill into the form
• Bake 50-70 minutes (you need to test it with a needle)
• After taking out let it rest for 5 minutes before turning
• Cover with powder sugar