Bundt cake with marzipan filling
easy
150 mins
150 mins
Ingredients
- 200 g Flour
- 1/2 cube (20 g ) Yeast
- 3 TABLESPOONS Milk
- 50 g Sugar
- 1 (100 g) Package
- 7-10 Tbsp Baking Fruits
- 7-10 Tbsp (dry mix)
- 1 package Rum-back
- 150 g soft butter or margarine
- 2 eggs (size M
- 300 g Marzipan raw mass
- 120 g Icing sugar
- 1 TEASPOON Cocoa powder
- 50 g diced lemon peel
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp for the mould
Directions
- 1
Mix yeast with warm milk and sugar. Add to the flour in a bowl, press a depression into it. Pour the stirred yeast into the flour bowl. Leave to rise for about 15 minutes. Grease the mould and sprinkle. Mix the baking fruits with rum baking.
- 2
Place the fat flakes on the flour rim. Stir gently with a hand mixer, add 1 egg. Work into a smooth dough. Leave to rise for another 20 minutes. Beat the marzipan with the other egg. Gradually add 100 g icing sugar and cocoa. Stir in the baking fruits and candied lemon peel. Put one third of the dough into the mould. Spread half of the filling on top. Add the second third of the dough. Spread the rest of the filling on top and finish with yeast dough.
- 3
Gradually add 100 g icing sugar and cocoa. Stir in the baking fruits and candied lemon peel. Put one third of the dough into the mould. Spread half of the filling on top. Add the second third of the dough. Spread the rest of the filling on top and finish with yeast dough. Leave to rise for another 15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2-3) for about 90 minutes. Let it cool down. Dust with remaining icing sugar. Results in about 16 pieces
- 4
Leave to rise for another 15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2-3) for about 90 minutes. Let it cool down. Dust with remaining icing sugar. Results in about 16 pieces
- 5
Baked in an earthenware baking tin with a capacity of 2 1/4 litres
Nutrition Facts
290 kcal
36 g
14 g
4 g
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