Rhubarb – Marzipan – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g rhubarb, diced
- 250 g butter
- 250 grams sugar
- 1 packet vanilla sugar
- 350 g flour
- 1 point baking powder
- 5 egg (s)
- 150 g marzipan raw mixture, diced.
- 125 ml whipped cream, (cream)
- 2 tablespoon amaretto
- 2 tablespoon sugar
For decoration:
- Jam (rhubarb)
- powdered sugar
- Compote, (rhubarb compote)
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar and amaretto until frothy. Stir in egg yolks one at a time. Mix flour with baking powder and sieve. Dice rhubarb, turn in flour and mix with granulated sugar. Cut the marzipan into cubes, dust with flour (to prevent the cubes from sticking together) and place in the refrigerator for a moment.
- Alternately add whipped cream, flour, marzipan cubes and rhubarb to the yolk mixture and stir in. Beat egg whites into snow and fold in.
- Pour the dough into a greased, floured Gugelhupf pan and bake in the preheated oven at 180 ° for about 60 minutes. Let the Gugelhupf cool, turn it out and decorate with rhubarb jam, icing sugar and rhubarb compote fruits.
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