May we introduce - our imperial pastry speciality
There are some things we know so well and yet know so little about.
Five facts about our Landtmann's favorite, the fluffy Guglhupf, which Emperor Franz Joseph made socially acceptable and which in Vienna is not only part of Sunday and holiday breakfasts, but is also a must for coffee breaks.
1. Luckily it is round
Its characteristic fluted wreath shape quickly sets the Guglhupf apart from other pastries, but the unique waves probably had historical relevance. The fluted shape is interpreted as a sun swirl: Was the Guglhupf a cult pastry? In some regions, the Guglhupf is still treated as a lucky charm and given as a gift on New Year's Day. The round shape is said to bring luck and prosperity. Sparkling wine and grated orange peel ensure a sparkling taste experience with the New Year's Eve Guglhupf.
2. Popular since the Romans
In Noricum and Carnuntum, bronze forms similar to Guglhupf were found, which suggest that the Romans already knew and appreciated such a sweet dish. However, the name of the Roman round sweet dish has not been passed down.
3. Would you like some grapes?
Originally made from yeast dough, there are now numerous variations, including those with baking powder and sponge cake. In general, there were early indications of adaptations of the basic recipe - raisins, candied lemon peel and also currants were added; or the cake was sprinkled with slivered almonds. And then of course the famous Viennese variation cannot be left unmentioned: the marble Guglhupf, in which part of the cake mixture is colored dark with chocolate.
4. Inspired by farmers' wives
It is still not entirely clear how the Guglhupf got its name. One assumption, however, is that it is a reference to "Gugel", the headscarf that farmers' wives tied around the neck and which was similar in shape. The Brothers Grimm see the second part of the word "-hupf" in connection with the word yeast, which comes from heben. And this is exactly what dough does when yeast is added to it.
5. Worshipped by the Emperor
For second breakfast – or so the legend in Bad Ischl goes – Emperor Franz Joseph liked to visit the Schratt villa. There, Katharina Schratt served him a Guglhupf made according to her mother's recipe – and the latest gossip. In case she didn't manage to make the pastry one day, she is said to have always ordered another Guglhupf from the famous Zauner confectionery. This reserve pastry soon became known as the Kaiserguglhupf.
