The Gugelhupf Cake comes from the court of Early Modern Vienna and is popular throughout the regions of Europe that were close to the Austrian monarchy. This includes Alsace, once surrounded by Austrian territories in Lorraine, Breisgau, and Sundgau. This surprising legacy of the Holy Roman Empire in Alsace has resulted in countless variations of the original fruit cake, including this recipe which is a frozen meringue cherry cake.
Frozen Cherry Gugelhupf
- 1 Gugelhupf Form
- 15 Eggs
- 200 g Sugar
- 200 ml Cherry Brandy
- 200g Preserved/Sugared Sour Cherries
- Cocoa Powder or Powered Sugar for Garnish
- Separate the egg whites and yolks into separate bowls.
- Whip the egg white into a fluffy white cream with an electric mixer.
- Whip the cream, sugar, and egg yolk together and slowly add the egg white, cherries and cherry brandy to the mixture. Mix until the mixture becomes thick and fluffy.
- Coat the Gugelhupf form with oil and optionally with cocoa powder. Then fill the form with the fluffy egg mixture.
- Freeze the Gugelhupf for 24 hours, remove it from the form, and serve.