Mamma Mia Gugelhopf Cake


Total time: 3hr 35m
Preparation Time: 60m

Servings
For 16 pieces


Nutritional Information

Contains 171 Kcal, 6g Protein, 23g Carbohydrates, 5g Fat


Ingredients

  • Dough
  • 500 g hard wheat flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp. rosemary, chopped
  • 3 tbsp. white wine
  • 1.5 tsp. salt
  • 2 tbsp. olive oil
  • 3 dl carbonated mineral water
  • Filling
  • 250 g tomatoes, cut into small cubes
  • 120 g mortadella slices, cut into thin strips
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 75 g soft sun dried tomatoes, cut into strips
  • 2 pinches sugar
  • a little cayenne pepper
  • 3 tbsp. capers
  • 75 g black olives, pitted, cut into pieces
  • 1 tbsp. olive oil
  • 0.25 tsp. salt
  • 1 tbsp. fresh rosemary
  • Utensils
  • Für eine Gugelhopfform von ca. 2 Litern

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Instructions

  • Dough

    Place the flour in a bowl and create a trough in the middle. Stir the yeast into the wine in the trough to create a thin paste and dust with a little flour. Set aside until the paste begins to froth (approx. 30 min.). Add the rosemary, salt, oil and mineral water to the flour, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
  • Filling

    Fry the Mortadella, onion and garlic, without any oil, in a non-stick frying pan for approx. 2 mins. Add the tomatoes, continue cooking for approx. 5 mins. and season. Leave the mixture to cool. Cover and set aside the olives and capers. Shape: Coat the ring-shaped cake mould with olive oil and scatter with rosemary leaves. Sprinkle a little flour on the work surface and roll out the dough to a rectangle (each approx. 40 x 48 cm). Distribute the filling over the dough. Scatter over the set aside olives and capers. Roll the dough up from the long edge and halve lengthways. Individually twist both pieces of dough into spirals from the ends to the middle, place on top of each other in the prepared cake tin and leave to rise for approx. 30 mins. more. Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove and turn out onto a baking tray. Finish off in the oven for approx. another 10 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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