Guglhupf filled with vanilla pudding

A Guglhupf filled with pudding? Sure, that is just what we got here. Not too long ago we posted another Guglhupf with Baileys and so we thought we needed a new version of it. Something more special. So we got the idea of filling it with pudding. As you as our reader might know, we both really love self made pudding. 

So today I’m gonna tell you the story of our filled Guglhupf.

Once upon a time there were 2 Bloggers who had the fantastic idea of filling a cake with pudding. So they created a recipe and went to town for all the shopping. When they came back home they started to prepare the pudding and the dough right away. They filled some dough, pudding, dough, pudding and dough in a form and put it in the oven until it was ready. But when the cake was done and the two cut out a piece, the second layer of pudding was gone for good and the first one was completely at the top of the cake which was not what they expected. So they had to eat the whole cake and think of another way. One week later they went to town again for all the shopping and when they came home, they started to prepare the pudding and the dough right away. But this time, they baked the cake, let it cool down, cut off the top, scratched out the filling and filled it with raspberries and pudding, put the top back on and got a wonderful cake. It was so tasty that when some friends came over, the Gugl was never to be seen again. The end.

We actually made this one with nuts or almonds and we love the combination of nuts, pudding and raspberries. And we thought after this long time of healthy food it is time for some seriously unhealthy cake 🙂

What you need for the filled Guglhupf:


  • 200g flour
  • 150g ground nuts or almonds
  • 250g sugar
  • 225g runny butter
  • 150ml cream
  • 3 eggs
  • 1 pack of vanilla sugar
  • 1 pinch of salt
  • 3 tsp baking powder


  • 240ml milk
  • 1/2 vanilla
  • 30g sugar
  • 1 egg
  • 1/2 tbsp flour
  • 1/2 tbsp starch
  • raspberries

How you prepare the filled Guglhupf:


  1. Pre-heat the oven to 170°C. Mix all the dry ingredients in a bowl and then add the liquid or wet ones. Butter is easiest to use when melted.
  2. Give it all a nice mix, butter the form and put it in the oven.
  3. Pudding: Heat up the milk with the vanilla mark and the leftovers from the vanilla as well as the sugar. In the meantime you can mix the egg with the starch and the flour. As soon as the sugar dissolved, add some of the milk to the egg until it is a bit warmer. Then add the egg to the hot milk but not too fast. And keep whisking the milk. It is quite a lot if you just wanna fill the cake but actually I eat a lot of it while doing it and half an egg is such a crazy amount.
  4. As soon as the cake is ready, get it out and let it cool down. That is very important because otherwise it will break when you cut it open. Let the pudding cool down as well and add the raspberries.
  5. Cut off the lid, put it aside, get rid of the inner life of the cake and fill it with pudding. Don’t scratch out too much, you still need some stability. Add the lid again and voila 🙂

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