Almond Gugelhupf with Elderberries

Prepare a cake pan for the almond cake with elderberries. Preheat the oven to 170°C hot air or 190°C low top heat. Melt butter in a saucepan large enough to hold all ingredients. The butter should not boil, but really just melt and then remove from heat.

Add all the other dough ingredients in order. Spread the fruit on top of the flour. Jiggle the bowl so that the fruit is covered with flour all around. Press a pit into the flour and mix the baking powder into the flour with a fork. Mix all the ingredients with a fork.Add enough milk to make a compact dough that is not too firm.

The dough must not be too liquid, otherwise the Gugelhupf will be bacon-y. If the dough is too firm, the Gugelhupf will be dry and hard. The shorter you mix, the fluffier the Gugelhupf will be. All you need to do is mix briefly, just so that all the ingredients are evenly mixed. If the mixture is stirred too long or with a mixer, the batter will be tough and thus the Gugelhupf will be bacon-rubbery.

Quickly spread the batter into the pan and quickly place in the oven. The faster the dough is in the oven, the nicer the Gugelhupf will rise. Bake for about 45 minutes. The almond gugelhupf with elderberries is ready when no more dough sticks to the chopstick.

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