Rhubarb Marzipan Mini Gugls – Cooking Carousel

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Rhubarb Marzipan Mini Gugls - Cooking Carousel

Oh, the bad conscience gnaws at me! While all the best food bloggers have already presented at least ten creative ideas for Easter, the cooking carousel still looks pretty meager. Easter idea total failure to be exact.

But do not worry, my dears, I change that today. I have Rhubarb Marzipan Mini Gugls that are so delicious that they must not be missing on any paschal coffee table!

Fruity rhubarb cuddles together with sweet marzipan pieces in a fluffy vanilla dough, who can say no? At least not me!

Since the dough is incredibly juicy, you can also bake the rhubarb marzipan gugls very well the day before and then store in a tin.
The recipe for the Mini Gugls I have with Fool for Food discovered and pretty much turned over by using 50 grams of just about all the ingredients. Easy to remember and the result has absolutely convinced the loved ones and me!

To Print

Rhubarb Marzipan Mini Gugls

portions: 18 Gugls

Calories per serving: 67 kcal

ingredients

  • 50
    G
    butter
  • Half a vanilla pod or about 20 turns with a vanilla grinder
  • 2
    TL
    water
  • 50
    G
    + 1 tsp powdered sugar
  • 1
    egg
  • 50
    G
    rhubarb
  • 50
    G
    marzipan
  • 30
    G
    cream
  • 1
    Package vanilla sugar
  • 50
    G
    + 1 teaspoon flour
  • 1.4
    TL
    baking powder

instructions

  1. Preheat oven to 200 degrees

  2. Mix butter with vanilla, water and powdered sugar until creamy. Eggs well

  3. Cut rhubarb and marzipan into tiny pieces. So that they do not stick together, turn in a mixture of 1 tsp powdered sugar and 1 teaspoon flour. Store in the refrigerator until use

  4. Whip the cream and vanilla sugar well under the dough

  5. Add flour and baking powder to the dough, just stir until just all the ingredients have mixed

  6. Lift marzipan and rhubarb cubes under the dough. The dough with two teaspoons in a Guglform fill, the molds should not be quite full

  7. Bake for about 13-15 minutes. Allow to cool briefly, then release from the mold and enjoy

By the way, I am very curious what you say to the first pictures with my new background! I'm honestly a little bit in love, blue and pink suits my taste very well.

Do not forget that Contest my dear! You can win the book Fine Gugls and a wonderful silicone baking pan, so you can produce many delicious Gugls soon!

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