Sift the flour into a suitable bowl. Crumble in the yeast, add lukewarm milk, 1 pinch of egg yolk, salt, sugar and fat and knead into a smooth dough. Cover and let rise in a warm place for 30 minutes. 2.
In the meantime, chop the fruit. Bring apple juice to a boil, pour over the baking fruit form and swell for 10 min. Crumble marzipan, mix with egg white until smooth. Fold in baked fruit with juice, 40 g pistachios and pear brandy.
Knead the dough again well, roll out thinly on floured work surface in 2 portions and cut out circles of 10 cm. Place 1 heaping teaspoon of marzipan mixture on each circle, fold in half and press edges well to smooth. Place the pockets diagonally offset against each other in a greased, floured Gugelhupfform (3 liters capacity). Prepare remaining dough into pockets as above and layer over the others in the pan (the dumplings will rise into each other as they bake). Bake for another 15 minutes with the lid closed.
Bake the cake in a hot oven at 175 °C on the 2nd rack for 45 min (gas 2, convection oven 35-40 min at 150 °C). Cool and turn out. Mix powdered sugar and juice of one lemon, coat cake, garnish with 10 g pistachios, gold and silver pearls and dry.