Apple – Marzipan – Snail
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 250 ml milk, lukewarm
- 50 grams sugar
- 21 g yeast, (1/2 cube)
- 75 g butter, soft
- 1 teaspoon salt
- 1 egg (s)
For the filling:
- 1 kg apples
- 5 tablespoon lemon juice
- 200 ml apple juice
- 75 grams sugar
- 1 packet pudding powder, (vanilla)
- some Milk
- jelly
- 150 g marzipan
Print Recipe
Pin Recipe Instructions
- Sift the flour into a large bowl. Mix the lukewarm milk with the sugar and the crumbled yeast well.
- Add the egg and whisk everything together well with the hand mixer.
- Then add the liquid to the flour, add softened butter and salt and knead everything together well.
- Cover with a damp kitchen towel and let rise in a warm place for about 1-2 hours.
- Peel and core the apples and cut into small pieces. Heat the sugar and lemon juice. Then add the apples and apple juice, bring to the boil and simmer for about 2 minutes.
- Mix the pudding powder with a little water until smooth. Pour over the apples, stirring, and cook for 1 to 2 minutes.
- After the volume of the yeast dough has doubled, knead the dough again and roll it out on a lightly floured work surface.
- Roughly grate the marzipan, spread it on the dough and press down lightly.
- Roll up the dough, pull it out slightly and place it in a spiral shape in a greased 30 cm springform pan.
- Place the apple compote in the spaces between the dough and then bake at 200 ° top / bottom heat and 180 ° hot air for about 45 minutes.
- When the cake is still warm, brush with jelly. This keeps the cake nice and juicy.
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