Speculoos – Marzipan – Nougat – Gugelhupf

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 1 pinch of cinnamon
• 150 g flour
• 1 tbsp baking powder
• 200 g speculatius, coarsely ground
• 100 g nougat (nut)
• 70 g orange peel (Aranzini), diced
• 70 g walnuts, coarsely chopped
• 200 g marzipan, diced
• 1 tsp flavoring (finesse orange flavor)
• 1 tbsp rum
• 3 tbsp natural yogurt, 3.5% fat
• some flavoring (liquid vanilla flavoring)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter with the sifted sugar, vanilla sugar, rum, vanilla flavoring, orange flavoring, cinnamon, and hazelnut nougat until fluffy. Gradually stir in the egg yolks. Combine the flour with the baking powder, sift, and stir into the yolk mixture along with the coarsely ground speculatius biscuits and natural yogurt. Add the walnuts and arancini. Beat the egg whites until stiff and fold in. Dust the cooled, diced marzipan with a little flour and mix into the batter. Pour the batter into a greased and floured Bundt pan and bake in a preheated oven at 180°C for a good 60 minutes. Let the Bundt cake cool and decorate as desired.