The sweet creations of the Schörgi confectionery in Grein are known far beyond the Danube region: from tempting cakes and tarts to sinfully delicious pralines and refreshing ice cream specialities. Master confectioner Helmut Schörgi has found old, handwritten recipes in the attic of his bakery. These include the one from 1892 on which the Batzlguglhupf is based. Carefully modernised, it is now an indispensable part of Café Schörgi's repertoire as a house speciality.
For 6 people
Yeast dough:
Curdcheese filling:
Nut filling:
Powidlfilling:
Yeast dough:
Place all the ingredients in a bowl and knead into a dough. Roll out the dough and divide into 21 pieces.
The fillings:
For each of the 3 different fillings, mix the ingredients together and stir well.
The Guglhupf:
Roll out each of the three fillings to 7 pieces each. Fold the filled pieces together and place alternately in a greased, floured cake tin. Leave to rise until double in size. Bake at 185°C for about half an hour and finish baking at 175°C for about 15 minutes. Turn out of the tin, leave to cool and sugar.