Summary

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

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Instructions

1. Preheat the oven to 170 degrees hot air - grease the baking pan with butter and flour with flour if necessary.
2. 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).
3. 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.
4. 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.
5. Sieve the cocoa into 1/3 of the mixture and mix in.
6. Then fill the light dough into the baking pan and pour the dark dough over it, making a spiral pattern with a fork.
7. Bake the Gugelhupf at 170 degrees hot air for about 50 minutes.
8. Dust with icing sugar after cooling.