Nut-Marzipan-Gugelhupf

Name: Nut-Marzipan-Gugelhupf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 22
Ingredients: 500 g Flour; 1 pinch Salt; 125 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 150 g soft butter; 1 egg (size M); 150 ml Milk; 1 cube (42 g) fresh yeast; 200 g Marzipan raw mass; 100 g Walnut kernels; 100 g unsalted cashews; 200 g Hazelnuts (with skin); 50 g Icing sugar; 2 (100 g each) Bag of hazelnut cake glaze; 1/2 TEASPOON Cocoa powder; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 22

500 g Flour
1 pinch Salt
125 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
150 g soft butter
1 egg (size M)
150 ml Milk
1 cube (42 g) fresh yeast
200 g Marzipan raw mass
100 g Walnut kernels
100 g unsalted cashews
200 g Hazelnuts (with skin)
50 g Icing sugar
2 (100 g each) Bag of hazelnut cake glaze
1/2 TEASPOON Cocoa powder
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Put flour, salt, sugar, lemon zest and vanilla sugar into a mixing bowl and mix. Add butter and egg. Warm milk lukewarm, crumble yeast and dissolve in it. Pour into the mixing bowl. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
In the meantime dice 125 g marzipan. Coarsely chop the walnuts. Knead marzipan, walnuts, cashews and hazelnuts with floured hands into the dough. Form into a roll. Place in a well greased, flour-spread ring cake tin (2.5 litres capacity). Let it rise again in a warm place for about 40 minutes. In the meantime knead 75 g marzipan and 40 g icing sugar. Sieve 10 g icing sugar thinly onto a work surface. Roll out the marzipan about 2 mm thick and cut out stars of different sizes. Place on a board and set aside. Bake the cake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes on the bottom shelf.
3
In the meantime knead 75 g marzipan and 40 g icing sugar. Sieve 10 g icing sugar thinly onto a work surface. Roll out the marzipan about 2 mm thick and cut out stars of different sizes. Place on a board and set aside. Bake the cake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes on the bottom shelf. Cover the cake after about 20 minutes of baking time. Take the cake out of the oven, let it rest in the form for approx. 15 minutes, turn it over on a grid and let it cool down. Bring water to the boil in a small saucepan. Remove from the stove and put the cake glaze in. After about 10 minutes, remove the bag (carefully, as it is hot) from the water, cut off the corner with scissors, spread the icing evenly over the cake. Let it dry, dust with cocoa and decorate with marzipan stars
4
Cover the cake after about 20 minutes of baking time. Take the cake out of the oven, let it rest in the form for approx. 15 minutes, turn it over on a grid and let it cool down. Bring water to the boil in a small saucepan. Remove from the stove and put the cake glaze in. After about 10 minutes, remove the bag (carefully, as it is hot) from the water, cut off the corner with scissors, spread the icing evenly over the cake. Let it dry, dust with cocoa and decorate with marzipan stars
5
Waiting time approx. 5 hours