6 to 8
By Fred Plotkin
This is the version of the famed Austro-Hungarian cake (spelled with a K in Vienna) that I have enjoyed in Trieste and Gorizia.
Preheat the oven to 350°F/180°C. Butter and flour an 8- to 9-inch/20- to 23-cm kugelhopf form or Bundt pan.
Beat the egg whites until stiff; gradually add one-third of the sugar and mix until they are fluffy and rise to a peak.
In a separate bowl, combine the egg yolks,