Summary

Ingredients

• 500g flour
• 30 g yeast
• 250 ml milk, lukewarm
• 90 g mararine
• 70 g suar
• 1 pinch (s) salt
• 1 egg (s) (depending on size)
• 0.5 ½ lemon (s), the grated zest

For the filling:

• 200 g marzipan, raw mixture
• 2 egg whites
• 2 tablespoon sugar
• 150 g almond (s), round
• 3 tablespoon rum

For the cast:

• Lemon juice
• powdered sugar

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Instructions

1. Prepare a yeast dough from the ingredients (flour to lemon peel) and let rise for at least 2 hours. Mix the ingredients for the filling. Roll out the dough 50 x 40 cm, spread the filling and roll up the lengthways. Halve the roll lengthways and twist it into a braid (twist the strands around themselves so that the side where the filling oozes out is always on top so that the cake is crispy). Cover the tray with baking paper. Bake the cake on the second rack at 160 ° C for about 25-30 minutes. Mix powdered sugar into the lemon juice until the mixture is viscous. After baking, brush with powdered sugar and lemon mixture while it is still hot.