Almond Gugelhupf a la Mäusle

Ingredients for 1 servings:

• 350 g spelt flour, fine
• 3 tbsp brown sugar (raw cane sugar)
• 15 g yeast, fresh
• ½ tsp salt
• 200 ml water, cold
• 50 g butter, very soft
• 400 g marzipan
• 400 g ground almonds
• 1 pinch of salt
• 50 ml water
• some bitter almond flavor
• 400 g crème fraîche
• 15 tsp powdered sugar
• some water
• Flour, for the cloth
• Butter, for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

Food combining baking recipe carbohydrates – egg-free

Mix the spelt flour and sugar. Mix the yeast with the salt and 100 ml of water, and let stand, covered, for 30 minutes. Then pour the yeast water into the flour mixture, add the butter, and knead with the remaining 100 ml of water until you have a very smooth (but not sticky) dough. Add more water a spoonful at a time until the dough consistency is reached. Form the dough into a ball and let it rest, covered with a towel, in a bowl until it has doubled in size. For the filling, gently heat the marzipan in the microwave. Then mash it with a fork and mix thoroughly with the ground almonds, salt, water, bitter almond oil, and crème fraîche. Grease a Bundt pan well with melted butter. Knead the dough briefly, then roll it out on a well-floured cloth to approximately 60 x 30 cm (like strudel dough). Spread the filling evenly with a wet spoon, leaving a border of about 2 cm on the long sides. Then, using the cloth, roll up from the long side and carefully lift the resulting roll, seam down, into the prepared Bundt cake pan. Press the dough ends together. Cover and let the Bundt cake rest for about 30 minutes. Preheat the oven to 175 degrees Celsius (top/bottom heat). Bake for about 50 to 60 minutes. Cover with aluminum foil or baking paper after 30 minutes. Let cool for 10 minutes, then turn out onto a wire rack. Mix the powdered sugar with a few drops of water until smooth and glaze the still-hot Bundt cake with it. Let cool completely before cutting (the Bundt cake doesn’t taste good when warm). To store, wrap tightly in aluminum foil and keep refrigerated. The Bundt cake tastes best after one to two days.