Mohn-Marmor-Gugelhupf   (Poppy Seed Marble Gugelhupf)

Preheat oven to 350°F (175°C).

Using a mixer, cream the butter. Add salt, sugar and vanilla sugar and continue mixing until sugar has been absorbed into the butter. Add the Marzipanrohmasse and continue mixing until the marzipan has been absorbed into the butter mixture. Add eggs one at a time, making sure each egg is absorbed into the butter mixture before adding the next egg. If the mixture curdles, add a teaspoon of the flour to help butter absorb the eggs.

Combine flour and baking powder. Add to the butter-egg mixture and mix until incorporated. At the same time, slowly drizzle in half of the milk.

Grease a cake pan (Bundt form or Gugelhupf form). Place half of the cake batter into pan.

Into the remaining cake batter mix the poppy seeds and remaining milk. Pour this "poppy seed batter" into the cake pan.

Bake cake for about 65-70 minutes. Remove from heat and allow to cool before removing from pan.