Poppy seed marzipan snail cake with egg liqueur glaze

Ingredients for 1 servings:

• 400 g flour
• 1 packet of dry yeast
• 60 g sugar
• 200 ml milk, lukewarm
• 50 g margarine, melted
• 1 tsp salt
• 60 g margarine, melted
• 200 g marzipan paste
• 2 eggs
• 1 bag of poppy seed baking (ready-to-bake poppy seed mix)
• 100 g powdered sugar
• 3 tbsp eggnog
• some milk, for brushing

Instructions

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

wonderfully light rose cake

For the dough, mix the flour, dried yeast, sugar, and salt in a bowl. Add the remaining ingredients and knead everything into a smooth dough (it shouldn’t stick). Cover and let rise in a warm place for about 45 minutes. Grease a springform pan (26 cm diameter). Preheat the oven to 180°C. Cut the marzipan into small pieces and mix with the eggs in a bowl until spreadable. Roll out the well-risen dough into a rectangle on a floured surface. Melt the margarine and spread it onto the dough sheet. Spread the marzipan and egg mixture on top, followed by the 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 together in the greased pan, flatten slightly, and brush with a little milk. Cover and let rise for another 15 minutes. Bake in the preheated oven for approximately 25-30 minutes. Mix the powdered sugar with the egg liqueur until thick and drizzle over the still-hot snail cake.