Moist Pretzel Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 13 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 roll (s) puff pastry, fresh
- 250 g mararine
- 350 g flour
- 200 g suar
- 2 packs vanilla sugar
- 50 g almond (s), round
- 1 glass apricot jam
- 125 g powdered suar
- 2 tablespoon lemon juice
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper and place the puff pastry on top of each other.
- Preheat the oven (electric stove: 200 ° C, gas mark 3).
- Liquefy the margarine in a saucepan. Mix in the flour, sugar, vanilla sugar, a pinch of salt and the almonds with a fork. Now crumble the dough evenly over the puff pastry as a crumble. Bake the cake for 30 minutes.
- Heat the jam in a saucepan and brush over the hot cake. Make icing from powdered sugar, lemon juice and water and drizzle it on the cake.
- Tip: The cake tastes best when it sits through at least one night.
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