White chocolate and tangerine Gugelhopf

Total time: 1hr 20m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 378 Kcal, 5g Protein, 51g Carbohydrates, 17g Fat


  • Cake mixture
  • 200 g butter, soft
  • 4 eggs
  • 250 g sugar
  • 0.25 tsp salt
  • 180 g plain greek yoghurt
  • 1 tsp baking powder
  • 400 g white flour
  • 0.25 tsp sodium bicarbonate
  • 1 dl milk
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 100 g white chocolate, broken into pieces
  • 1 dl tangerine juice
  • 2 tangerines, segmented
  • Icing
  • 200 g icing sugar
  • 2.5 tbsp tangerine juice
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured.

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  • Cake mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the yoghurt.
  • Mix the flour, baking powder and sodium bicarbonate, stir into the mixture. Divide the cake mixture into 2 portions. Mix the milk and vanilla into one half of the cake mixture.
  • Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir into the other half of the cake mixture along with the tangerine juice. Mix the tangerines into both halves. Using tablespoons, spoon the cake mixtures alternately into the cake mould.
  • To bake

    Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
  • Icing

    Mix the icing sugar and tangerine juice, drizzle over the Gugelhopf.

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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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