Mini-Marzipan-Gugel

Name: Mini-Marzipan-Gugel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 72
Ingredients: 100 g Marzipan raw mass; 3 Eggs (size M); 1 package Vanillin sugar; 125 g + 3 tablespoons icing sugar; 125 ml Oil; 100 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp pink food colouring as paste; 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 72

100 g Marzipan raw mass
3 Eggs (size M)
1 package Vanillin sugar
125 g + 3 tablespoons icing sugar
125 ml Oil
100 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp pink food colouring as paste
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag

Directions

1
Grease baking tin (for Gugelhupf confectionery; 24 troughs) and dust with flour. Grate marzipan finely. Whip the marzipan, eggs, vanillin sugar and 125 g icing sugar with the whisk of the hand mixer until thick and creamy. Add oil slowly and mix. Mix flour and baking powder, sieve over it and fold in until a smooth dough is formed. Colour the dough pink with food colouring
2
Pour the dough into a piping bag. Fill up to 2/3 of the hollows with it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. In the meantime, put the piping bag in a cool place. Take the tray out of the oven. Let the mini cake rest in the tin for a short time, then turn out onto a cake rack.
3
Wash, dry, grease and dust with flour. Fill the dough into the hollows again and bake in the same way. Repeat the process until the dough is used up. Results in a total of about 3 trays. Dust the cakes with 3 tablespoons of icing sugar. Mini cakes keep well closed in a glass jar for several days.