Summary

Ingredients

• 75 g nouat
• 50 g marzipan paste
• 250 g butter, or mararine
• 180 g suar
• 1 pinch (s) salt
• 4 egg (s)
• 250 g flour
• 50 g cornstarch
• 0.5 teaspoon ½ cinnamon
• 1 point baking powder
• 6 tablespoon milk
• 200 g plum jam
• 1 teaspoon cocoa powder
• Powdered sugar, for dusting

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Instructions

1. For a large bundt pan or a loaf pan 24 cm long.
2. Melt the nougat in a water bath and remove from the stove. Add the marzipan mixture to the nougat and stir with a fork. It then dissolves very well.
3. Beat the fat, sugar and salt until frothy. Stir in the eggs one at a time. Mix the flour, starch, cinnamon and baking powder and sieve onto the egg-fat mixture. Add the milk and stir everything briefly.
4. Preheat the oven to 180 ° C. Grease and flour the baking pan.
5. Remove 2/3 of the dough and fill in the baking pan. Stir in the remaining third of the cocoa, plum jam and the nougat and marzipan mixture. Then pour onto the light-colored dough and fold in a spiral.
6. Bake for 55 minutes. Let cool for half an hour and then turn out of the mold. Then dust with powdered sugar.