Poppy Seed – Marzipan – Snail Cake with Egg Liqueur Icing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 1 pack dry yeast
- 60 g suar
- 200 ml milk, lukewarm
- 50 g mararine, melted
- 1 teaspoon salt
For the filling:
- 60 g mararine, melted
- 200 g marzipan paste
- 2 egg (s)
- 1 bag poppy seed bakery, (ready-to-bake poppy seed mixture)
For the cast:
- 100 g powdered suar
- 3 tablespoon egg liqueur
- some milk, for brushing
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour, dry yeast, sugar and salt in a bowl. Add the remaining ingredients and knead everything into a smooth dough (must not stick). Cover and let rise in a warm place for about 45 minutes.
- Grease a springform pan (diameter 26 cm). Preheat the oven to 180 ° C.
- Cut the marzipan mixture into small pieces and mix with the eggs in a bowl to form a spreadable mixture.
- Now roll out the well-risen dough into a rectangle on the floured work surface. Melt the margarine and spread it on the dough sheet. Now spread the marzipan and egg mixture on top and then the ready-to-bake poppy seed mixture. Roll up the dough sheet from the long side and cut into slices (approx. 3-4 cm thick). Place the snails close to each other in the greased dish, flatten them a little and brush with a little milk. Cover and let rise for another 15 minutes.
- Bake in the preheated oven for about 25-30 minutes.
- Mix the icing sugar with the egg liqueur until thick and drizzle over the hot snail cake.
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