Cologne rosette cake

Ingredients for 1 servings:

• 375 g flour
• 200 ml milk
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pack flavoring (lemon flavor)
• 1 pinch of salt
• 1 pack of yeast (yeast dough guarantee) or
• 42 g yeast, fresh
• 200 g hazelnuts, chopped
• 100 g apricot jam
• 2 cl rum, amaretto or similar nB
• 100 g raisins
• Cinnamon, nutmeg, cardamom
• maple syrup
• powdered sugar
• lemon juice

Instructions

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

Make the yeast dough from the first ingredients! No proving is required with yeast dough guarantee! Mix the hazelnuts with the jam and spices. Soak the raisins either in warm water or in alcohol beforehand. Once the yeast dough has finished proving, roll it out on a floured surface into a large rectangle and spread the nut filling generously on top. Sprinkle the raisins over it and roll it into a long log. Then cut off pieces about 5 cm wide to create small snails. Arrange these in a circle in a greased or parchment-lined springform pan (placed on a cut side so that the snail pattern is on top!). Depending on your oven, the whole thing will need to be baked for about 30 minutes at 175°C. Just before the end, when it’s nicely browned, simply drizzle a little maple syrup over it. This adds a distinctive touch. If you like, you can dust the cake with powdered sugar or make a glaze and spread it over it. The individual snails can now be easily removed and enjoyed! If the cake starts to brown too early, simply cover with aluminum foil!