Blunzengugelhupf with Stöckelkraut

Try this delicious cake recipe:

1 hour, simply skin blunzen, mince finely, then strain through a sieve.

Put quantity in a large enough bowl, season with marjoram, salt, pepper, nutmeg and parsley. Separate eggs. Beat egg whites until stiff. Gently mix in the snow. Butter the cake pan, sprinkle with breadcrumbs and pour in the mixture.

Place the cake pan in a larger water container. Cook in the oven heated to 200 °C for at least 45 minutes. After the minimum cooking time, pierce the Blunzengugelhupf and leave it in the oven until it is fully cooked. Cool the Blunzengugelhupf and turn it out.

For the Stöckelkraut:

Clean cabbage head, removing any unsightly outer leaves. Boil the whole head in a large saucepan covered with salt water seasoned with kuemmel for 30 to 45 min on low heat. In a saucepan, sauté a small amount of butter until golden brown. Cut cooked cabbage head in half and cut diagonally into slices two fingers wide. Drizzle with butter before serving.

Drink:

Feed from Klaus Wagner: “Labels”.

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