For the Elderberry Gugelhupf, first stir sugar and butter until fluffy. Then gradually add the eggs and finally fold in the flour, elderflower syrup, milk and baking powder.
Pour the finished batter into a greased and floured Kaiser Gugelhupf baking dish with a diameter of 22 cm and bake in the oven at 175 °C for about 1 hour.
Let rest for 10 minutes after baking.
The Elderberry Gugelhupf is best enjoyed with a glass of elderflower syrup or a sparkling Hugo!
Preparation Tip:
Find helpful tips and tricks for sponge cake dough here.
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