Mini Marzipan Gugel

Name: Mini Marzipan Gugel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 72
Ingredients: 7-10 Tbsp Fat and flour; 100 g cold marzipan paste; 3 Eggs (Gr. M); 125 g + approx. 3 tablespoons icing sugar; 1 package Vanilla sugar; 1⁄8 l neutral oil (e.g. rape seed oil); 100 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp red food paste; 1 Bundtop confectionery baking tray; 7-10 Tbsp Piping bag

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 72

7-10 Tbsp Fat and flour
100 g cold marzipan paste
3 Eggs (Gr. M)
125 g + approx. 3 tablespoons icing sugar
1 package Vanilla sugar
1⁄8 l neutral oil (e.g. rape seed oil)
100 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp red food paste
1 Bundtop confectionery baking tray
7-10 Tbsp Piping bag

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the troughs of the baking tray (24 troughs) and dust with flour. Grate the marzipan. Beat the eggs, 125 g icing sugar and vanilla sugar with the whisks of the mixer until creamy.
2
Add oil slowly while stirring. Mix flour and baking powder, sieve onto the egg-sugar mixture and stir in. Colour pink with food colouring.
3
1⁄3 Fill dough into a piping bag. Fill depressions in the tray to 2⁄3. Chill the rest of the dough. Bake in a hot oven for about 10 minutes. Take out and let cool down for about 5 minutes. Turn over carefully and let it cool down.
4
Wash and dry the baking tray, grease it again and dust it with flour. Bake the rest of the dough as described in point 2 until the dough is used up. Dust the cake with about 3 tbsp. icing sugar.