Cologne Rosette Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 200 ml milk
- 100 g suar
- 1 packet vanilla sugar
- 1 sachet flavor (lemon flavor)
- 1 pinch (s) salt
- 1 packet yeast (yeast dough guarantor) or
- 42 g yeast, fresh
- 200 g hazelnuts, chopped
- 100 g apricot jam
- 2 cl rum, amaretto or similar
- 100 g raisins
- Cinnamon, nutmeg, cardamom
- Maple syrup
- powdered sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Make yeast dough from the first ingredients! With Yeast Dough Guarantee, no GOING is necessary!
- Mix the hazelnuts with the jam and the spices. Either soak the raisins in warm water beforehand or in alcohol.
- When the yeast dough is ready, roll it out on a floured work surface into a large rectangle and generously spread the nut filling over it. Scatter the raisins on top and roll up into a long roll.
- Then cut off pieces approx. 5 cm wide so that small snails are created. Arrange these in a circle in a greased springform pan or lined with baking paper (placed on a cut surface so that the snail pattern is on top!).
- Depending on the oven, the whole thing has to bake for about 30 minutes at 175 ° C.
- Shortly before the end, when a nice browning has already been achieved, simply spread a little maple syrup over it. That gives a distinctive note.
- If you want, you can dust the cake with powdered sugar or make a frosting and spread it over it.
- The individual snails can now easily be removed and enjoyed!
- If the cake gets color too early, simply cover it with aluminum foil!
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