Guguluf filled with quince jam
I have prepared this guguluf a few times when I had quince jam at home, usually after an unopened jar from winter remains. It’s the kind of cake you make on an ordinary day, but it also works for occasions because it looks good and isn’t complicated. What I like is that you don’t need sophisticated ingredients or utensils.
Quick Info
Total time: approx. 1 hour and 20 minutes (without complex decoration)
Preparation time: 20-25 minutes
Baking time: 35-45 minutes, depending on the oven
Servings: 8-10 slices
Difficulty: medium
Recipe type: homemade cake, dessert for family or guests
Ingredients
6 egg whites
1 cup of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of vanilla essence
2 packets of vanilla sugar
1 tablespoon of cocoa powder
a pinch of salt
oil for greasing the pan
flour for dusting the pan
For the filling:
1 jar of quince jam (400 g)
For decoration:
whipped cream
white chocolate
sour cherries
Preparation method
1. Separate the egg whites from the yolks. In this recipe, only the egg whites are used. Place them in a clean bowl with a pinch of salt.
2. Beat the egg whites with a mixer until they are well foamy. Start adding the sugar gradually, spoon by spoon, and continue mixing until you get a firm meringue.
3. Add the vanilla essence and the two packets of vanilla sugar to the meringue and mix briefly to combine the flavors.
4. Mix the flour with the baking powder, then gradually incorporate them into the meringue using a wooden spoon or spatula. Mix gently, with upward motions, so you don’t deflate the batter.
5. Prepare the guguluf pan. Grease it well with oil and dust with flour to prevent the cake from sticking.
6. Pour half of the batter into the pan and level it gently.
7. In the remaining batter, add a tablespoon of cocoa and mix well to incorporate evenly.
8. Pour the cocoa batter over the white batter, also in the pan.
9. Preheat the oven to 180°C, normal heat, not fan.
10. Place the pan with the batter in the preheated oven. Bake for 35-45 minutes, but check with a toothpick after 35 minutes. If it comes out clean from the center, it’s done.
11. Remove the pan from the oven and let the cake cool for 10-15 minutes. Carefully remove the guguluf onto a rack or plate to cool completely.
12. Once cooled, slice the cake horizontally into two equal halves. Use a long knife carefully to avoid breaking.
13. Gently scoop out the bottom half, just enough to make room for the jam. Don’t overdo it, so you don’t thin the walls.
14. Fill the created space with the quince jam, then cover with the top half like a lid.
15. Finally, decorate with whipped cream, grated white chocolate, and sour cherries. The amount of decoration is not strict; add as much as you like or have on hand.
Why I make the recipe often
It’s a quick cake if you have leftover egg whites, and the filling can vary depending on what jam you have. It’s interesting when sliced, not too sweet, and keeps well in the fridge. It doesn’t take much time or space.
Tips and variations
Tips
- Don’t skip greasing and dusting the pan; otherwise, you risk it sticking when removing.
- When scooping the bottom, leave a margin of at least 1 cm.
- Beat the egg whites enough to aerate the batter.
- Let the cake cool completely before slicing it horizontally.
Substitutions
- The quince jam can be replaced with another firmer jam (like apricot or sour cherry, if you prefer a different taste).
- The whipped cream for decoration can be replaced with a layer of thick yogurt mixed with powdered sugar if you want something lighter.
- Instead of grated white chocolate, you can use almond flakes or chopped nuts.
Variations
- You can make it with half white flour and half whole wheat for a denser batter.
- If you don’t have a guguluf pan, you can use a classic loaf pan, but it won’t have the same appearance in the end.
- For decoration, you can also use fresh fruits if it’s the season.
Serving ideas
- Serve with coffee or as a dessert after lunch.
- It can also be taken to a picnic or on a trip; it doesn’t leak if the jam is thick.
- It can be cut into small portions for assorted dessert platters.
Frequently asked questions
1. Can I use whole eggs instead of just egg whites?
No for this recipe; otherwise, the final texture won’t be as airy. It relies on beaten egg whites.
2. Can I add nuts to the batter?
Yes, you can add chopped nuts to the cocoa part if you want. Mix them in at the end, before pouring.
3. What do I do if I don’t have a guguluf pan?
You can bake in a loaf pan or round pan. Slicing horizontally will be easier, but it won’t look the same in the end.
4. Can I use another type of jam?
Yes, but choose one that isn’t too liquid, so it doesn’t leak when portioning.
5. Can the filled guguluf be frozen?
I don’t recommend it because the texture of the filling and the cake may suffer upon thawing.
Nutritional values (estimated)
One slice (out of 10): approximately 210-240 kcal, depending on how much jam and cream you add.
Carbohydrates: 40-45g
Proteins: 4-5g
Fats: 3-5g
These are estimates; values may vary based on the type of jam and decoration used.
Storage and reheating
It keeps well in the fridge, covered, for up to 3 days. The cream lasts less, so if you know you won’t eat it all in one day, add the cream only on slices at serving. It’s not the kind of cake that reheats well. If you want to keep it longer, don’t decorate it until the day of serving.
I have prepared this guguluf a few times when I had quince jam at home, usually after an unopened jar from winter remains. It’s the kind of cake you make on an ordinary day, but it also works for occasions because it looks good and isn’t complicated. What I like is that you don’t need sophisticated ingredients or utensils.
Quick Info
Total time: approx. 1 hour and 20 minutes (without complex decoration)
Preparation time: 20-25 minutes
Baking time: 35-45 minutes, depending on the oven
Servings: 8-10 slices
Difficulty: medium
Recipe type: homemade cake, dessert for family or guests
Ingredients
6 egg whites
1 cup of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of vanilla essence
2 packets of vanilla sugar
1 tablespoon of cocoa powder
a pinch of salt
oil for greasing the pan
flour for dusting the pan
For the filling:
1 jar of quince jam (400 g)
For decoration:
whipped cream
white chocolate
sour cherries
Preparation method
1. Separate the egg whites from the yolks. In this recipe, only the egg whites are used. Place them in a clean bowl with a pinch of salt.
2. Beat the egg whites with a mixer until they are well foamy. Start adding the sugar gradually, spoon by spoon, and continue mixing until you get a firm meringue.
3. Add the vanilla essence and the two packets of vanilla sugar to the meringue and mix briefly to combine the flavors.
4. Mix the flour with the baking powder, then gradually incorporate them into the meringue using a wooden spoon or spatula. Mix gently, with upward motions, so you don’t deflate the batter.
5. Prepare the guguluf pan. Grease it well with oil and dust with flour to prevent the cake from sticking.
6. Pour half of the batter into the pan and level it gently.
7. In the remaining batter, add a tablespoon of cocoa and mix well to incorporate evenly.
8. Pour the cocoa batter over the white batter, also in the pan.
9. Preheat the oven to 180°C, normal heat, not fan.
10. Place the pan with the batter in the preheated oven. Bake for 35-45 minutes, but check with a toothpick after 35 minutes. If it comes out clean from the center, it’s done.
11. Remove the pan from the oven and let the cake cool for 10-15 minutes. Carefully remove the guguluf onto a rack or plate to cool completely.
12. Once cooled, slice the cake horizontally into two equal halves. Use a long knife carefully to avoid breaking.
13. Gently scoop out the bottom half, just enough to make room for the jam. Don’t overdo it, so you don’t thin the walls.
14. Fill the created space with the quince jam, then cover with the top half like a lid.
15. Finally, decorate with whipped cream, grated white chocolate, and sour cherries. The amount of decoration is not strict; add as much as you like or have on hand.
Why I make the recipe often
It’s a quick cake if you have leftover egg whites, and the filling can vary depending on what jam you have. It’s interesting when sliced, not too sweet, and keeps well in the fridge. It doesn’t take much time or space.
Tips and variations
Tips
- Don’t skip greasing and dusting the pan; otherwise, you risk it sticking when removing.
- When scooping the bottom, leave a margin of at least 1 cm.
- Beat the egg whites enough to aerate the batter.
- Let the cake cool completely before slicing it horizontally.
Substitutions
- The quince jam can be replaced with another firmer jam (like apricot or sour cherry, if you prefer a different taste).
- The whipped cream for decoration can be replaced with a layer of thick yogurt mixed with powdered sugar if you want something lighter.
- Instead of grated white chocolate, you can use almond flakes or chopped nuts.
Variations
- You can make it with half white flour and half whole wheat for a denser batter.
- If you don’t have a guguluf pan, you can use a classic loaf pan, but it won’t have the same appearance in the end.
- For decoration, you can also use fresh fruits if it’s the season.
Serving ideas
- Serve with coffee or as a dessert after lunch.
- It can also be taken to a picnic or on a trip; it doesn’t leak if the jam is thick.
- It can be cut into small portions for assorted dessert platters.
Frequently asked questions
1. Can I use whole eggs instead of just egg whites?
No for this recipe; otherwise, the final texture won’t be as airy. It relies on beaten egg whites.
2. Can I add nuts to the batter?
Yes, you can add chopped nuts to the cocoa part if you want. Mix them in at the end, before pouring.
3. What do I do if I don’t have a guguluf pan?
You can bake in a loaf pan or round pan. Slicing horizontally will be easier, but it won’t look the same in the end.
4. Can I use another type of jam?
Yes, but choose one that isn’t too liquid, so it doesn’t leak when portioning.
5. Can the filled guguluf be frozen?
I don’t recommend it because the texture of the filling and the cake may suffer upon thawing.
Nutritional values (estimated)
One slice (out of 10): approximately 210-240 kcal, depending on how much jam and cream you add.
Carbohydrates: 40-45g
Proteins: 4-5g
Fats: 3-5g
These are estimates; values may vary based on the type of jam and decoration used.
Storage and reheating
It keeps well in the fridge, covered, for up to 3 days. The cream lasts less, so if you know you won’t eat it all in one day, add the cream only on slices at serving. It’s not the kind of cake that reheats well. If you want to keep it longer, don’t decorate it until the day of serving.