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
Poppy Seed – Marzipan – Snail Cake with Egg Liqueur Icing
Poppy Seed – Marzipan – Snail Cake with Egg Liqueur Icing

Instructions

  1. 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.
  2. Grease a springform pan (diameter 26 cm). Preheat the oven to 180 ° C.
  3. Cut the marzipan mixture into small pieces and mix with the eggs in a bowl to form a spreadable mixture.
  4. 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.
  5. Bake in the preheated oven for about 25-30 minutes.
  6. Mix the icing sugar with the egg liqueur until thick and drizzle over the hot snail cake.

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