Almond rose cake

Ingredients for 1 servings:

• 400 g flour
• 1 packet of dry yeast
• 100 ml milk, lukewarm
• 100 ml water, lukewarm
• 75 g sugar
• 1 pinch of salt
• 75 ml oil
• 200 g ground almonds
• 4 tbsp breadcrumbs
• 75 g sugar
• 2 eggs
• 50 g butter
• 2 tbsp sugar
• 1 tbsp honey
• 4 tbsp Amaretto
• 75 g almond(s) (flakes)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

light yeast dough with almond filling and bee sting topping

First, for the dough, sift the flour into a bowl and mix with the dried yeast and sugar. Add the remaining ingredients and knead everything using a dough hook until you have a smooth dough that should no longer stick to the bowl. Cover and let it rise in a warm place for about 1 hour. For the filling, mix the almonds with the breadcrumbs and sugar, add the eggs, and mix everything into a spreadable paste. Set aside. Now, on a lightly floured surface, roll out the risen dough into a rectangle about 5-7 mm thick. Spread with the filling and roll up from the longer side. Cut into slices about 2-2.5 cm thick and place these in a greased springform pan. Flatten slightly if necessary so that the individual “snails” or “roses” are touching each other. Cover and let it rise for another 15-20 minutes. Meanwhile, preheat the oven to 180°C (top/bottom heat). For the topping, bring butter, sugar, and honey to a boil. Deglaze with the Amaretto. Finally, stir in the flaked almonds and spread the mixture over the cake. Bake in the preheated oven for about 25-30 minutes. It tastes delicious warm, but will also keep for a few days.