1 A Marzipan – Rum Snail Cake

Ingredients for 1 servings:

• 1 cube of yeast
• 120 ml milk, lukewarm
• 120 ml water or lukewarm orange juice
• 60 g margarine or soft butter
• 60 g sugar
• 1 egg(s)
• 1 tsp salt
• 480 g wheat flour (wholemeal), or type 550 or 1050
• 200 g marzipan paste
• 5 tbsp rum
• 1 egg(s)
• ½ tsp cinnamon
• ½ small bottle(s) of flavoring (orange), or grated peel of an orange
• 100 g almonds, chopped
• 150 g marzipan potatoes, or diced marzipan bread
• 100 g raisins
• 100 g powdered sugar
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

low-fat yeast dough

Knead the dough ingredients into a yeast dough. Let it rest in a warm place for one hour, then roll it out into a rectangle approximately 70 x 50 cm. Filling: Blend the marzipan, rum, egg, cinnamon, and orange flavoring with a hand blender until smooth and spread over the dough. Distribute the almonds, raisins, and halved marzipan potatoes evenly over the dough. Starting at the long side, roll out the dough and cut into approximately 2 cm thick pieces. Place these pieces side by side in a greased or parchment-lined springform pan and bake at 200°C (top/bottom heat) for approximately 25 minutes. For the glaze, combine the powdered sugar and lemon juice, brush onto the hot cake, and let it cool in the pan.