Almond Ring Cake La Mäusle

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 1 hr
Total Time 3 hrs 15 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

For the yeast dough:

  • 350 g spelled flour, fine
  • 3 tablespoon sugar, brown (raw cane sugar)
  • 15 g yeast, fresh
  • 0.5 teaspoon ½ salt
  • 200 ml cold water
  • 50 g butter, very soft

For the filling:

  • 400 g marzipan
  • 400 g almond (s), round
  • 1 pinch (s) salt
  • 50 ml water
  • some bitter almond aroma
  • 400 g crème fraîche

For the cast:

  • 15 teaspoons powdered sugar
  • some water
  • Flour for the cloth
  • Butter, for the mold
Almond Ring Cake La Mäusle
Almond Ring Cake La Mäusle

Instructions

  1. Mix the spelled flour and sugar.
  2. Mix the yeast with the salt and 100 ml of water and let stand covered for 30 minutes.
  3. Then pour the yeast water into the flour mixture, add the butter and knead with the remaining 100 ml of water to form a very smooth (but not sticky), plump dough. Possibly add water spoon by spoon until the dough is right.
  4. Shape the dough into a ball and cover it with a towel in a bowl and let it rest until its volume has doubled.
  5. For the filling, gently heat the marzipan in the microwave. Then mash with a fork and mix thoroughly with the ground almonds, salt, water, bitter almond oil and creme fraiche.
  6. Spread a bundt pan well with melted butter.
  7. Knead the dough briefly, then roll out or pull out on a well-floured cloth to about 60 x 30 cm (like strudel dough). Spread the filling evenly with a damp spoon, leaving a margin of about 2 cm on the long sides. Then roll up from the long side with the help of the cloth and carefully lift the resulting roll with the seam facing downwards into the prepared Gugelhupf pan. Press the ends of the dough together. Let the Gugelhupf rest covered for about 30 minutes.
  8. Preheat the oven to 175 degrees top / bottom heat.
  9. Baking time about 50 to 60 minutes - cover with aluminum or baking paper after 30 minutes.
  10. Let cool for 10 minutes, then turn out onto a wire rack.
  11. Stir the icing sugar with a few drops of water until smooth and glaze the still hot bundt cake with it.
  12. Let cool down completely, then cut into it (the Gugelhupf does not taste warm).
  13. Wrap well in aluminum foil for storage and store in a cool place.
  14. The bundt cake tastes best after one or two days.

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