Berry guguluf with blackberry jam

Berry and Blackberry Jam Guguluf

When it comes to desserts, a berry guguluf with blackberry jam is the perfect choice for any occasion. Lightly moist and fragrant, this dessert combines the sweet taste of blackberry jam with the freshness of berries, offering a burst of flavors with every bite. Additionally, it is a quick and easy dessert to make, ideal for serving at a family dinner or a brunch with friends.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Servings: 10-12

Ingredients:

- 300-400 g frozen berries (blackberries, red and black currants, strawberries)
- 5 eggs
- A pinch of salt
- 250 g sugar
- 100 ml oil
- 200 g full-fat rhubarb yogurt (or plain yogurt if you don't have it)
- 350 g flour
- A pinch of baking powder
- 1 teaspoon vanilla essence
- For greasing the pan: butter and flour
- For decoration: 2-3 tablespoons blackberry jam

The History of Guguluf

Guguluf, a variation of pound cake, has deep roots in culinary tradition, symbolizing a dessert that has been cherished for generations. Often referred to as 'bundt cake', this type of cake with a distinctive appearance and moist texture has become popular in many cultures. The addition of berries and blackberry jam makes this dessert not just a sweet treat but a true celebration of flavors.

Step by Step in Preparing Guguluf

1. Preparing the ingredients: Ensure that all ingredients are at room temperature for an even and well-integrated batter. Frozen berries can be used directly without thawing.

2. Beating the eggs: In a large bowl, use a mixer or food processor to beat the 5 eggs with a pinch of salt. Beat them until they become a thick, yellow foam, which will give the guguluf an airy texture.

3. Adding wet ingredients: Gradually add 250 g of sugar, vanilla essence, and oil in a thin stream, alternating with the full-fat rhubarb yogurt. If you want to make yogurt at home, boil 1-2 tablespoons of rhubarb with sugar and make a puree, which you add to the Greek yogurt.

4. Incorporating the flour: In another bowl, mix 350 g of flour with a pinch of baking powder. Gradually add the flour mixture to the egg composition, gently folding with a spatula to avoid losing air from the batter.

5. Preparing the mold: Grease a guguluf mold with butter and dust it with flour to prevent sticking. This is an essential step to ensure easy removal of the cake.

6. Assembling the guguluf: Pour half of the batter into the mold, add half of the frozen berries, then add the remaining batter and finally the rest of the berries. This layering is important for achieving an even distribution of fruit in the cake.

7. Baking: Preheat the oven to 180 degrees Celsius. Place the guguluf in the oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Decorating: After the guguluf is baked, let it cool for a few minutes in the mold, then remove it onto a platter. Warm 2-3 tablespoons of blackberry jam and pour it over the guguluf for an appetizing look and an extra burst of flavor.

Serving and Suggestions

This berry guguluf with blackberry jam is delicious served warm but can also be enjoyed cold. It pairs perfectly with a scoop of vanilla ice cream or a serving of freshly whipped cream. Additionally, a cup of fruit tea or a fragrant espresso can complete this culinary experience.

Tips and Variations

If you want to experiment, you can replace the berries with other seasonal fruits, such as peaches or plums. You can also add nuts or almonds for extra texture. An interesting variation would be to replace the blackberry jam with raspberry jam or a lemon glaze for a fresher taste.

Nutritional Benefits

This berry guguluf offers a range of nutritional benefits due to the berries, which are rich in antioxidants, vitamins, and fiber. Additionally, the yogurt in the recipe provides beneficial probiotics for digestion. In total, a serving of guguluf has approximately 250-300 calories, depending on the ingredients used.

Frequently Asked Questions

1. Can I use fresh fruit instead of frozen fruit? Yes, fresh fruit can be used, but you need to wash and dry them well before adding them to the batter.

2. What type of yogurt can I use? If you don't have rhubarb yogurt, you can use plain Greek yogurt, but rhubarb adds a special note of acidity that complements the sweetness of the jam.

3. Can I freeze the guguluf? Yes, the guguluf can be frozen. Make sure to wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn.

4. How can I check if the guguluf is baked? Insert a toothpick into the center of the guguluf. If it comes out clean, the cake is ready. If the batter sticks, leave it in the oven for a few more minutes.

This berry guguluf with blackberry jam is not just a dessert, but an experience full of flavor and joy. Enjoy every bite and share it with your loved ones! Bon appétit!

 Ingredients: 300-400 g frozen berries (blackberries, red and black currants, strawberries) 5 eggs 1 pinch of salt 250 g sugar 100 ml oil 200 g full-fat yogurt with rhubarb 350 g flour 1 teaspoon baking powder 1 teaspoon vanilla essence for greasing the pan: butter and flour for decoration: 2-3 tablespoons blackberry jam

 Tags:  check guguluf fruit cake cake with jam