Gruber's Recipes

Knead everything well and leave to rise for half an hour, then halve the dough, place it on the 2 baking trays and press it out evenly. Spread tomato sauce on top and add your choice of toppings. Bake for approx. 10 mins at 200 degrees.

1. First, place the hazelnut nougat cream, butter and sugar in a suitably sized bowl and beat with a hand mixer for about 5–10 minutes until light and fluffy.
2. Now beat in the eggs one at a time. Follow this method: add 1 egg, beat for half a minute, add the next egg, beat for half a minute, add the third egg, and so on.
3. Now mix the flour thoroughly with the baking powder, then sieve it over the butter, sugar, Nutella and egg mixture. Pour in the milk and mix everything together to form a smooth batter.
4. I used a Guglhupf tin for the cake, but you can also use a springform tin or a large loaf tin. Grease the tin, pour in the batter and smooth the top.
5. Bake the cake on the middle shelf of a preheated oven at 180 degrees (top and bottom heat) for about 50–60 minutes. Check it is cooked from time to time, as every oven is different.

Mix the yoghurt with vanilla sugar and honey. Chop the kiwi and strawberries into small pieces and mix with the remaining ingredients. Have a great start to the day!

Summer tip: Pour the mixture into an empty Fruchtzwerg tub, stick a wooden skewer into the centre, pop it in the freezer for about 6 hours, and you’ll have a refreshing frozen yoghurt ice lolly.
*It’s best to leave out the granola when making frozen yoghurt.