Franz-Peter’s Bread and Potato Dumpling Gugelhupf

Try this delicious cake recipe:

Cut Schrippen into narrow slices and pour hot milk over them.

Dice onion and sauté until translucent. Stew parsley briefly. Add steamed onion/parsley and eggs to bread mixture and knead for 30 minutes. Season heartily with a little nutmeg, pepper and salt.

Grease the gugelhupfform.

Layer the potato dumpling dough like a marble cake in a cake pan (preferably a silicone pan). Then, with wet hands, add the dumpling dough as well. Same principle as for marble cake.

Put the mold in a saucepan with boiling water and let it stand for 20 minutes (do not let it boil!). During this process, the saucepan must not be completely with the lid closed!

(e.g. cooking spoon between cooking pot and lid).

Or better yet, put the mold in a damfpgarer 20 min mold.

Turn the Gugelhupf out of the mold onto a cake plate and bring to the table as an “eye-catching appetizer” to the Sunday roast.

Tastes great and surprises the guests tremendously.

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