Thuringian rose cake

Ingredients for 20 servings:

• 500 g flour
• 300 g margarine
• 50 g sugar
• 2 egg yolks
• 1 pinch of salt
• 75 ml milk
• 1 cube of yeast
• 1 liter of milk
• 4 tbsp sugar
• 2 packs of pudding powder, vanilla
• 100 g raisins
• 3 tbsp rum
• 100 g margarine
• 150 g powdered sugar
• 150 g almonds
• 3 tbsp rum
• ½ bottle of bitter almond flavor
• 125 g apricot jam
• 1 tbsp rum
• 150 g powdered sugar
• 3 tbsp lemon juice
• 1 tbsp water, hot

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Put the flour, cold cubed margarine, sugar, egg yolks, salt, and the yeast mixed with lukewarm milk and sugar into a bowl and knead everything into a dough. Make a pudding from the milk, sugar, and pudding powder according to the package instructions. Roll half of the dough out onto a baking sheet and spread with the lukewarm pudding, then sprinkle with the rum-soaked raisins. Roll out the remaining dough to the size of the baking sheet and spread with the marzipan-like mixture made from margarine, powdered sugar, almonds, rum, and bitter almond oil. Roll up the dough sheet from the long side, cut into thin slices. Pull the slices apart slightly, and place them on the pudding. Bake for about 15 minutes at 220°C, then reduce the temperature to 200°C and bake for another 20 minutes. If the dough is overbrowning, add a baking sheet on top. Brush the still-hot cake with hot apricot jam mixed with rum and spread a thin layer of icing. If you want the marzipan mixture to be ready faster, knead 200g of raw marzipan with 100g of powdered sugar and 4 tablespoons of brandy.