Christmas Gugelhupf with Walnuts

Ingredients

• 200 g powdered sugar
• Lemon juice
• 100 g marzipan
• 50 g powdered sugar
• food coloring (red and green)
• powdered sugar (for dusting)
• 250 g softened butter
• 250 g sugar
• 2 tsp vanilla sugar
• 1 lemon (unwashed)
• 6 Eggs
• 400 g flour
• 1 packet baking powder
• 80 g ground walnut kernels
• 40 g chopped walnut kernels
• 100 ml milk
• butter (for the pan)
• breadcrumbs (for the pan)

Instructions

1. 1.

   Preheat the oven to 170°C (top and bottom heat). Grease a Gugelhupf tin well and coat it with breadcrumbs.

2. 2.

   Cream the butter for the dough. Then gradually stir in the sugar with vanilla sugar, grated lemon zest, and eggs. Mix the flour with baking powder and walnuts, then alternately fold into the batter with milk. The dough should be smooth but not runny. Fill the tin evenly, level the surface, and bake for 45-60 minutes until golden brown. Let the cake cool slightly, then unmold onto a wire rack to cool completely.

3. 3.

   For the glaze, sift powdered sugar and mix with lemon juice into a thick pourable consistency, then generously spread over the cake.

4. 4.

   Knead the marzipan with sifted powdered sugar, color as desired, shape Ilex leaves and berries, and place them on the still-wet glaze.

5. 5.

   Dust the cake with powdered sugar before serving.