For the Amarettini-Mascarpone Gugelhupf, crush the Amarettinis. Whip the cream until stiff. Mix the mascarpone, powdered sugar and vanilla sugar and stir in the whipped cream.
Then fold in the stiffly whipped cream and gradually add the whole eggs. Sift the flour, amarettinis and baking powder and fold into the mascarpone mixture.
Divide the mixture into 2 parts. Mix coffee with cocoa powder and mix with one half of the dough. Grease and crumble the cake pan and fill in the dough alternately.
Bake at 160 degrees hot air for about 1 hour. After baking, let cool slightly and turn out.
Preparation Tip:
You can make the Amarettini-Mascarpone Gugelhupf without coffee.
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