Whipped Cream – Marzipan – Marble – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml whipped cream, (cream)
- 5 egg (s), size L
- 200 g suar
- 1 tablespoon vanilla sugar, (I use homemade vanilla sugar with vanilla pulp)
- 1 pinch (s) salt
- 80 g marzipan
- 80 ml milk
- 5 tablespoon amaretto, good ones
- 250 g flour
- 2 teaspoon baking powder, (tartar baking powder)
- 30 g cocoa powder, unsweetened
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 degrees hot air - grease the baking pan with butter and flour with flour if necessary.
- Mix the marzipan and milk with a hand blender to a creamy mass. (Possibly add a little milk if the mixture is too thick). Whip the whipped cream / whipped cream until it is just firm (do not beat completely stiff).
- Mix the sugar, vanilla sugar, a pinch of salt and 2 whole eggs until frothy, gradually stir in the 3 egg yolks. Add the amaretto and the creamy marzipan.
- Then fold in the whipped cream into this mass, then loosely mix in the stiffly beaten egg whites of 3 egg whites and the sifted flour mixed with baking powder with a wooden spoon.
- Sieve the cocoa into 1/3 of the mixture and mix in.
- Then fill the light dough into the baking pan and pour the dark dough over it, making a spiral pattern with a fork.
- Bake the Gugelhupf at 170 degrees hot air for about 50 minutes.
- Dust with icing sugar after cooling.
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