Mandeltarta and Kanelbullar

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	2 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the floors:

150 g almonds, round
120 g suar
5 egg whites

For the cream:

For the yeast dough: (Kanelbullar)

For the filling:

Instructions

For the almond tartar, first line the baking pan with baking paper and preheat the oven to 175 ° C top / bottom heat.
Beat the egg whites until stiff. Fold in the sugar and ground almonds. Divide the mixture between two springform pans and bake for about 20 minutes each.
Immediately turn the baked bases over, carefully peel off the baking paper and let the bases cool down.
For the cream, mix the egg yolks, milk or cream and sugar in a saucepan. Then carefully bring the mixture to the boil, stirring constantly. When the mixture is nice and thick, pour it into a bowl and cover with cling film directly on the pudding. Now the mass has to cool down well.
In the meantime, carefully toast the flaked almonds in a pan.
When the mixture has cooled down, beat the butter piece by piece under the pudding mixture and add a little almond flavor to taste.
Coat the bases with the almond cream in layers and then decorate with the flaked almonds and dust with powdered sugar.
Melt the butter for the Kanelbullar. Add the milk and heat to approx. 37 ° C. Dissolve the yeast in the milk. Then stir in sugar, salt, cardamom and almost all of the flour. Knead the dough until it is supple. If necessary, add a little more flour. Then cover the dough with a towel and let it rise for about 40 minutes.
Now knead the dough on a floured surface and divide it into three strands. Roll out each strand thinly into a rectangle.
For the filling, lightly melt the butter and mix with the cinnamon and sugar. Spread this mixture in portions over the three pieces of dough.
Then roll up each dough into a roll. Cut approx. 4 cm slices from these rolls and place them with the cut side down on a baking sheet lined with baking paper. Let the snails rise for another 30 minutes.
Meanwhile preheat the oven to 250 ° C.
Brush the snails with egg and sprinkle with granulated sugar, then bake in the hot oven for about 5 - 8 minutes.
Iris prepared this recipe as a dessert on Tuesday, March 30th, 2021 in the program “The Perfect Dinner” - Day 2 in Berlin.