Marble Marzipan Gugelhupf

Preheat the oven for the marble-marzipan ring cake. Grease the gugelhupfform with margarine and refrigerate. Separate the eggs. Beat the clear with a pinch of salt until snowy.

Heat the marzipan and the milk and mash to a creamy mass. Whip the yolks with the baking sugar and vanilla sugar until nice and fluffy.

Add the amaretto and the creamed marzipan milk and stir. Then fold the stiffly beaten egg whites and the sifted spelt flour mixed with baking powder loosely into this mixture.

Pour the light batter (about 2/3) into the baking pan. Sift the cocoa into the remaining batter and mix it in. Then pour the dark batter over the light batter, making a spiral pattern with a knitting needle.

Bake the Gugelhupf at 175 degrees Celsius for about 40 minutes. After cooling, dust with powdered sugar.

Preparation Tip:

For children, the amaretto can be omitted, but the alcohol will evaporate during the baking of the marble marzipan cake.

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