Ingredients for the Weinguglhupf
- 6 eggs
- 300 g sugar
- 200 g breadcrumbs
- 1/2 litre dry white wine
- 70 g sugar
- 1 cinnamon stick
- 5 cloves
Preparation of the Weinguglhupf
Beat the eggs with the sugar until very frothy, fold in the breadcrumbs. Pour the mixture into a greased and crumbled cake tin. Bake at 180 °C top and bottom heat for approx. 45 minutes. Bring the wine, sugar and spices to the boil briefly. Place the Guglhupf in a bowl and pour over the wine. Leave to infuse. The wine guglhupf can be enjoyed warm or chilled.
Extra tip: A portion of Weinguglhupf tastes particularly good garnished with whipped cream.
