Fine gugelhupf with poppy seeds and marzipan

Name: Fine gugelhupf with poppy seeds and marzipan
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 100 g Marzipan raw mass; 75 g Dark chocolate coating; 250 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 400 g Flour; 1 package Baking Powder; 150 ml Milk; 5-6 Tbsp ground poppy seed; 200 g white couverture; 10 g Coconut oil; 1 TABLESPOON poppy seed to sprinkle; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

100 g Marzipan raw mass
75 g Dark chocolate coating
250 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
400 g Flour
1 package Baking Powder
150 ml Milk
5-6 Tbsp ground poppy seed
200 g white couverture
10 g Coconut oil
1 TABLESPOON poppy seed to sprinkle
7-10 Tbsp Fat and flour

Directions

1
Finely grate the marzipan. Chop dark chocolate and melt over a warm water bath. Cream fat, sugar and vanillin sugar. Stir in eggs bit by bit. Mix flour with baking powder, stir in alternately with milk
2
Cut the dough in thirds. Stir into the one third poppy seed, into the second marzipan and into the last third chocolate coating. Grease a ring cake tin (2.5 litres capacity; 22 cm Ø) well and sprinkle with flour. First fill in the poppy seed dough, then fill in the marzipan dough and dark dough side by side. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 55-65 minutes
3
Take out the cake and let it rest in the mould for about 10 minutes. Turn onto a cake rack, let it cool down
4
Chop the white chocolate coating and carefully melt with coconut oil over a warm water bath. Leave to cool a little. Spread the couverture over the cake. Sprinkle with poppy seeds and leave to dry
5
Preparation time approx. 1 3/4 hours. waiting time approx. 2 hours