Colored guguluf (made from egg whites)

Name: Colored guguluf (made from egg whites)
Ingredients: 6 egg whites (from large; home-raised eggs) 6 tablespoons of granulated sugar 3/4 teaspoon baking powder 1 pinch of salt 5 tablespoons of flour 1 tablespoon of poppy seeds 50 g colored coconut (I had colored) 1 tablespoon of s

Dessert - Colored guguluf (made from egg whites) by Consuela L. - Recipia

This guguluf is made from egg whites, with two different layers: one with poppy seeds and one with colored coconut. I used blue coconut, although I usually don't use colorants, because I already had the ingredient and thought it would be suitable for a festive dessert. The base is light, without egg yolks, and the caramel glaze along with the golden and silver candies make it perfect for a holiday table. Quick info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the guguluf is lightly browned and passes the toothpick test Baking temperature: 175 degrees Celsius Servings: not specified; the guguluf is sliced after the glaze has hardened Difficulty: easy Recipe type: egg white cake, poppy seed and coconut cake, festive dessert Ingredients For the base 6 egg whites from large eggs 6 tablespoons granulated sugar 3/4 teaspoon baking powder 1 pinch of salt 5 tablespoons flour 1 tablespoon poppy seeds 50 g colored coconut, in the original recipe blue 1 heaping tablespoon cocoa powder For decoration 1 packet cold caramel glaze from Dr. Oetker Golden and silver candies for decoration For the mold Oil for greasing Flour for dusting Preparation method 1. Prepare the egg whites Place the egg whites in a clean bowl and add the pinch of salt. Beat them until they start to foam, then gradually add the granulated sugar. Continue mixing until you obtain a firm and glossy foam, similar to that used for meringues. The foam must be stable enough before adding the other ingredients. At this stage, work carefully, as the texture of the egg whites determines how airy the base will be. 2. Add the baking powder and divide the mixture Incorporate the baking powder into the egg white and sugar foam. Mix gently, without overdoing it. Divide the mixture into two bowls as evenly as possible. It is not necessary to measure exactly, but try to keep similar quantities for the two layers. 3. Prepare the poppy seed part In the first bowl, add the poppy seeds and 3 tablespoons of flour. Incorporate them with a spoon, using gentle movements to avoid losing the air trapped in the egg whites. Do not mix vigorously and do not use a mixer at this stage. The flour should be distributed in the mixture without the foam collapsing. 4. Prepare the coconut part In the second bowl, add the colored coconut and the remaining 2 tablespoons of flour. Mix carefully, also with a spoon, until the ingredients are incorporated into the egg white foam. In the end, you will have a white mixture with poppy seeds and a colored one with coconut. The flour is divided as follows: 3 tablespoons in the poppy seed mixture and 2 tablespoons in the coconut one. 5. Prepare the guguluf mold Grease the guguluf mold with oil, then sprinkle flour and dust the interior well. Shake off the excess flour before pouring in the mixture. It is important that the mold is evenly covered, especially in the central area and on the raised edges. These are the places where the base may detach more difficultly if the mold is not greased and floured sufficiently. 6. Layer the mixtures First, pour the poppy seed mixture into the prepared mold and level it gently if needed. Sprinkle a thin layer of cocoa powder on top. The cocoa here serves to delineate the two areas of the base, so that the difference between the poppy seed layer and the colored one is more visible after baking. A large amount is not necessary. Then pour the colored coconut mixture. Do this carefully, so the layers remain well placed and do not completely mix. 7. Bake the guguluf Place the mold in the preheated oven at 175 degrees Celsius and bake the guguluf at moderate temperature. The exact time is not specified in the original recipe, so check the base towards the end of the baking. The guguluf is ready when it is lightly browned and passes the toothpick test. Insert a toothpick into the thickest part of the base; if it comes out clean, the mold can be removed from the oven. 8. Remove the base from the mold After baking, carefully remove the guguluf from the mold. Handle it gently, especially if the base is still very hot, as the egg white mixture is more delicate than a regular cake. It is not advisable to glaze it while it is hot. For the glaze to stay on the surface, the base must be sufficiently cooled. 9. Prepare and apply the glaze Prepare the caramel glaze following the instructions on the packet. This is a cold glaze from Dr. Oetker, and the quantity and exact preparation method are followed according to the packaging. Coat the guguluf with the caramel glaze, then decorate it with golden and silver candies. These should be sprinkled while the glaze is still soft, so they adhere to the surface of the cake. 10. Let the glaze harden Let the guguluf sit for about 30 minutes until the glaze hardens. After that, you can slice and serve it. Why I make this recipe often It is a practical option when I have leftover egg whites and don’t want to throw them away. The base is prepared with few ingredients, and dividing the mixture into two allows you to achieve a dessert with a different appearance without making two separate cakes. The combination of poppy seeds and coconut changes the texture from one layer to another, and the caramel glaze adds the decorative part. The colored coconut is optional in appearance, but in this recipe, it is used to create contrast between the two areas of the guguluf. Tips and variations Tips The egg whites should be beaten until firm and glossy before adding flour, poppy seeds, or coconut. If they are not beaten enough, the mixture may be softer. After adding the dry ingredients, mix slowly and with short movements. The goal is to retain as much air as possible incorporated by beating the egg whites. Do not skip dusting the mold with flour. The guguluf mold has many edges and unevenness, and the base detaches more easily if the interior is greased and floured evenly. Sprinkle cocoa in a thin layer. If placed in a large amount, it can form a dry and too intense area between the two mixtures. Check the base with a toothpick before removing it. A slight browning on the surface is not enough to determine if the guguluf is baked inside. Substitutions Colored coconut can be replaced with plain coconut if you do not want to use colorant. In this case, that layer will no longer be colored, but the rest of the recipe remains unchanged. For decoration, the caramel glaze and candies are used according to the original recipe. No alternative for the glaze is specified, so any substitution depends on the available products and may change the final appearance. Variations You can keep the two mixtures separate and without the thin layer of cocoa if you prefer the delineation between them to be more discreet. The cocoa is used in the original recipe precisely to visually mark the transition between the poppy seed base and the coconut base. For a festive appearance, the golden and silver candies can be kept as indicated in the recipe. If you use plain coconut, the contrast will mainly come from the cocoa layer and the decoration. Serving ideas Slice the guguluf after the glaze has hardened. It can be served as is, for dessert, or alongside coffee and tea. For a clearer appearance, cut slices thick enough to see both layers of the base. Frequently asked questions Can I use egg whites saved from other preparations? Yes, the recipe is suitable for using leftover egg whites. It is important that they are well preserved and brought to a suitable state for mixing before preparation. The source of the recipe mentions egg whites from large, homemade eggs. Why is the mixture divided into two? The mixture is divided to obtain two types of base in the same guguluf. The first part is mixed with poppy seeds and flour, and the second with colored coconut and flour. What role does the cocoa play between layers? The cocoa forms a visible delineation between the poppy seed layer and the coconut layer. Only a thin layer is used, sprinkled before adding the second mixture. How long is the guguluf baked? The original recipe does not mention an exact number of minutes. The guguluf is baked at 175 degrees Celsius until it is lightly browned and passes the toothpick test. When can I add the candies? The candies are added after applying the caramel glaze, while it is still soft. Then the guguluf is left for about 30 minutes to allow the glaze to harden. Nutritional values The values are estimated, as the exact amount of glaze used, the number of slices, and the nutritional values of the colored coconut are not specified. The estimate below refers to the base, without calculating the glaze and candies. For the entire base, the main ingredients sum up to approximately 1,050-1,100 kcal, 145-155 g carbohydrates, 28-32 g protein, and 32-38 g fat. Differences occur depending on the size of the egg whites, the type of coconut, and the exact amount of flour in tablespoons. If the guguluf is cut into 10 slices, one slice has approximately 105-110 kcal before adding the glaze, 14-16 g carbohydrates, 3 g protein, and 3-4 g fat. The caramel glaze and candies increase the energy value, but the exact intake depends on the amount used on each slice. Storage and reheating Store the guguluf covered at room temperature after the glaze has hardened. Because it has caramel glaze and sugar decoration, it is better to keep it away from moisture and not left uncovered. The recipe does not require reheating and is not suitable for this after glazing. It is served at room temperature, sliced after the glaze has hardened.

Colored guguluf (made from egg whites)

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