1 Marzipan – Rum Snail Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 1 cube yeast
- 120 ml milk, lukewarm
- 120 ml water, or orange juice lukewarm
- 60 g mararine or soft butter
- 60 g suar
- 1 egg (s)
- 1 teaspoon salt
- 480 g wheat flour (whole rain), or type 550 or 1050
For the filling:
- 200 g marzipan paste
- 5 tablespoon rum
- 1 egg (s)
- 0.5 teaspoon ½ cinnamon
- 0.5 ½ kl. Bottle / s aroma (orange), or grated peel an orange
- 100 g almond (s), chopped
- 150 g marzipan potatoes, or diced marzipan bread
- 100 g raisins
For the cast:
- 100 g powdered suar
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Knead a yeast dough out of the dough ingredients. Let it rest for an hour in a warm place, then roll out into a rectangle approx. 70 x 50 cm.
- Filling:
- Process the marzipan mixture, rum, egg, cinnamon and orange flavor with the hand blender to a pulp and spread on the dough. Spread the almonds, raisins and halved marzipan potatoes evenly on top.
- Starting from the long side, roll up the dough and cut into pieces approx. 2 cm thick. Place these side by side in a greased springform pan or lined with baking paper and bake at 200 ° C top / bottom heat for about 25 minutes.
- For the icing, mix together the icing sugar and lemon juice, brush onto the hot cake and allow to cool in the mold.
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