Mulled wine gugelhupf

Name: Mulled wine gugelhupf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 150 g dried apricots; 100 g Raisins; 300 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml + 5-6 tablespoons mulled wine; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Candied lemon peel and candied orange peel; 250 g Icing sugar; 50 g Marzipan raw mass; 7-10 Tbsp Fat and flour; 7-10 Tbsp One piping bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

150 g dried apricots
100 g Raisins
300 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml + 5-6 tablespoons mulled wine
7-10 Tbsp grated rind of 1 untreated lemon
50 g Candied lemon peel and candied orange peel
250 g Icing sugar
50 g Marzipan raw mass
7-10 Tbsp Fat and flour
7-10 Tbsp One piping bag

Directions

1
Chop the apricots finely. Rinse raisins and dab dry. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in portions. Add 100 ml mulled wine, apricots, raisins, lemon peel, candied lemon peel and candied orange peel and stir in. Pour the mixture into the greased and floured ring cake tin (2.8 litres capacity) and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.
2
Take out and let cool down. Mix 5-6 tablespoons of mulled wine and icing sugar to a viscous icing, pour 1 tablespoon of icing into a piping bag. Pour the remaining icing over the cake with a spoon. Leave to dry for about 30 minutes. Knead the marzipan with 1 teaspoon of icing sugar, spread 1 teaspoon of icing sugar on the work surface and roll out the marzipan about 2 mm thick. Cut out stars and decorate with the icing from the piping bag. Decorate mulled wine cake with marzipan stars
3
1 1/2 hours waiting time