Decadent German-Inspired Brunch Sweet: Spiced Applesauce Kugelhopf and Almond Dacquoise Tower

Ingredients

• 1 cup all
• purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup applesauce
• 1 cup sliced almonds, toasted
• 3 cups powdered sugar
• 1 1/2 cups slivered almonds, toasted
• 4 cups fresh berries (such as raspberries, blackberries, and blueberries)

Instructions

1. Preheat oven to 350°F (180°C). Grease a 10 inch kugelhopf mold or Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup granulated sugar until light and creamy. Stir in applesauce. Gradually add the dry ingredients to the wet, mixing until just combined.
4. In another large bowl, whisk egg whites until stiff peaks form. Fold into the applesauce mixture gently but thoroughly.
5. Pour batter into prepared mold, smoothing the top with a spatula. Bake for 40 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
6. For the almond dacquoise tower, beat egg whites until foamy. Gradually add 1 cup powdered sugar and continue beating until glossy peaks form. Fold in 1 1/2 cups slivered almonds. Pipe or spread the mixture onto a parchment lined sheet tray, forming a base layer and several small tower layers. Bake at 300°F (150°C) for 18 20 minutes or until lightly golden. Cool completely on wire racks.
7. Assemble the tower by placing the largest dacquoise layer on a serving plate, followed by smaller layers to create a conical shape.

Chef’s Insight

The kugelhopf can be made up to two days in advance and stored at room temperature in an airtight container.

Notes

This dessert can be made gluten-free by substituting the all-purpose flour with a gluten-free blend.