Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Inside the Gugelhopf cake is a delicate cheesecake filling with a hint of hazelnut. This pastry goes well with a nice cup of Pu-Erh tea or coffee.
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 55 minutes
200 g butter, in pieces, soft
200 g raw sugar
1 package vanilla sugar (or 1 tsp vanilla extract)
pinch of salt
4 eggs
2 tbsp hazelnut spread
250 g ground hazelnuts, roasted and cooled
325 g PureSpelt half-white or white flour
15 g baking powder
4 tbsp milk
300 g cream cheese (double cream)
50 g sugar
1 egg
1 tbsp cornstarch
2 tbsp hazelnut oil
cocoa powder or icing sugar for dusting
Batter: Cream the butter, then add the sugar, vanilla, and salt. Add the eggs one at a time and continue beating until the mixture is light and fluffy. Stir in the hazelnut paste and hazelnuts. Mix the flour and baking powder, then briefly stir into the dough with the milk.
Filling: whisk the cream cheese until smooth, then mix in the sugar, egg, and cornstarch.
Filling: Pour about half of the batter into the pan, spreading it up a bit around the edge. Pour in the cheesecake filling, keeping it in the middle and making sure that it is only cake batter touching the sides of the pan. Spread the remaining batter on top and smooth it out.
Baking: Bake the cake for 55-60 minutes in the lower half of an oven preheated to 180 °C convention (160 °C convection). Test with a skewer; if no batter sticks to it, remove from the oven. Otherwise extend the baking time by 5-10 minutes. Leave the cake to cool on a cooling rack, then turn it out and, once cooled, dust with cocoa powder or icing sugar.
IG Dinkel, Judith Gmür-Stalder
