QUICK CAKE THAT IS MOST DELICIOUS WITH COFFEE

Kuglof, a cake with yeast, is baked in a high, pleated, round mold with a circular hole in the middle.

The name of this dessert originates from the old German words "gugel" ("hood" or "cover") and "hupf" ("hop" or "jump"), referring to the cake's shape and the rising (or "jumping") that occurs due to the action of yeast. In fact, it is a very old, traditional cake that is particularly popular in Germany, France, Switzerland, and Austria. Today, we present a Hungarian recipe for this cake.

One thing is certain, kuglof is the perfect accompaniment to coffee or a cup of tea and can last for days, making it very practical. It can be served as breakfast, a sweet snack, or dessert.

Ingredients:

3 eggs

7 tablespoons sugar

1 tablespoon vanilla sugar

8 tablespoons oil

3 tablespoons lukewarm water

8 tablespoons flour

5 tablespoons ground walnuts

Preparation:

Beat the eggs and sugar, then add the vanilla sugar, oil, water, walnuts, and finally the flour. Combine everything well.

Grease the kuglof mold well and lightly dust with flour.

Preheat the oven to 180 degrees Celsius and bake the kuglof for about 40 minutes. Test if it's done by inserting a wooden stick. If the dough doesn't stick to the stick, the kuglof is done.

Remove from the oven and let the cake cool in the mold. Transfer it to a decorative plate and decorate according to taste. It is usually sprinkled with powdered sugar, although it can also be drizzled with melted chocolate.