Summary

Ingredients

• 500g flour
• 250 ml milk 3.5%
• 1 point dry yeast
• 80 g butter, melt
• 50 grams sugar
• 1 pinch (s) salt
• 1 point lemon peel, sweetened

For the filling:

• 1 point marzipan paste, (200g)
• 150 g almond (s), rated
• 2 egg whites
• 2 tablespoon sugar
• 2 cl rum

For the cast:

• 5 tablespoon powdered sugar
• 1 tablespoon lemon juice
• some water

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Instructions

1. Preheat the oven to 50 ° (this will make the dough excellent!)
2. Make a yeast dough from flour, milk, dry yeast, melted butter, sugar, salt and lemon peel - works perfectly with the food processor (use dough hook)! Transfer the batter to a larger bowl.
3. Switch off the oven and place the covered dough in the oven (on the lowest rack). Let rise for about 15 minutes.
4. Cut the marzipan into small pieces and mix with the sugar, egg whites, rum and almonds with a mixer to a homogeneous mass.
5. Roll out the dough to approx. 50 x 40 cm. Spread the filling on top in small heaps and carefully spread evenly on the dough with a spatula. Now roll up the dough from the longer side.
6. Then cut the rolling pin in half lengthways and twist the two strands into a braid.
7. Place the braid on a baking sheet lined with baking paper (preferably diagonally) and let rise for another 15 minutes.
8. In the meantime, preheat the oven to 200 °.
9. Bake the braid on the bottom sliding bar for about 35 minutes.
10. Sift the powdered sugar and stir in the lemon juice and a little water until smooth (just add enough water to make it a slightly thick consistency).
11. Brush the finished, still hot plait with the icing and let it cool down.
12. Note:
13. even if the dough doesn`t rise so badly beforehand - the cake still turns out great!