Berlin Bobbes

5 from 8 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 10 people



  • 190 g Flour
  • 25 g Food starch
  • 0,5 tsp Baking powder
  • 70 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt
  • 2 Egg yolk
  • 125 g Butter at room temperature
  • 0,5 tube Lemon flavor


  • 25 g Almond sticks
  • 50 g Raisins
  • 20 g Orange peel
  • 100 g Marzipan paste
  • 30 g Powdered sugar
  • 50 ml Rum


  • 40 g Flour
  • 15 g Sugar
  • 30 g Butter at room temperature
  • 1 pinch Cinnamon
  • Some powdered sugar for dusting



  • Sift the flour and cornstarch into a bowl and mix them with all the other ingredients using the paddle of the hand mixer until crumbly and then knead with your hands to form a smooth, non-sticky dough. Then halve this and roll out both halves between 2 layers of baking paper in a rectangular 18 x 15 cm. Place both sheets of dough on a smooth, firm surface and place them in the refrigerator for 30 minutes.


  • In the meantime, lightly toast the almond sticks in a pan over a mild heat without any additional fat and let them cool. Mix the marzipan mixture with the rum and powdered sugar until it is spreadable.


  • Knead all ingredients vigorously by hand to form a lump and then briefly loosen up to create sprinkles with the mixer hook.


  • Remove the top baking paper from the pastry sheets, put half of the spreadable marzipan mixture on each, smooth it down to the edges and then distribute the almond sticks, raisins and orange peel evenly on both of them
  • Then, with the help of the baking paper underneath, roll up the sheets of dough from one of the longer sides, applying light pressure. The seam should then be at the bottom. Put the crumbles on the surface - also evenly - and gently press them down a little. Place both rolls again on a firm surface and cool for another 30 minutes.
  • In the meantime, preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper or foil. Then cut the rolls into approx. 3.5 cm wide slices and place them upright and with enough space on the sheet (the interfaces are then on the side). Slide the tray into the oven on the 2nd rail from below. The baking time is 15-20 minutes. The bobbes should be slightly golden-brown and crispy on the outside and "marzipan-soft" on the inside. After it has cooled down, dust a little more with powdered sugar and ....... leave to taste.
  • 7 ............. this is a pastry from childhood again ......... I loved it and I'm glad to have found the recipe again ....... ..
  • The link for the raw marzipan paste see here: Marzipan
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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