Mini Gugelhupf with marzipan liqueur and milk-nut chocolate

Ingredients for 1 servings:

• 60 g milk chocolate with nuts
• 1 pack of lemon zest
• ½ vanilla pod(s)
• 120 g butter, soft
• 90 g sugar
• 1 pinch of salt
• 2 eggs
• 2 tsp brown rum
• 6 tbsp Amaretto
• 120 g flour
• 2 tsp baking powder
• 120 g powdered sugar
• 2 tbsp Amaretto
• Fat and flour for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with powdered sugar glaze, very moist

Preheat the oven to 200°C (top/bottom heat). Grease and flour the Bundt cake pan well. I used a silicone pan for 6 Bundt cakes. Roughly chop the chocolate. Scrape the vanilla seeds from the vanilla pod. Beat the softened butter until fluffy. Then add the lemon zest, vanilla seeds, sugar, and salt. Continue beating, then stir in the eggs, rum, and Amaretto. Sift the flour and baking powder, fold in, and mix in the chopped chocolate. Pour the batter into the prepared Bundt cake pan. Bake on the middle rack for about 20 minutes. Cover if necessary shortly before the end of the baking time if they are starting to get too dark. Cool on a wire rack and then make a glaze from the powdered sugar and the remaining liqueur. Cover the small Bundt cakes with this glaze. Makes 6 small Bundt cakes.