Copenhagen wreath cake

Ingredients for 1 servings:

• 430 g flour, sifted
• Salt
• 3 eggs
• 40 g sugar
• ½ cube of yeast
• 400 g raw marzipan mixture, grated
• 250 g butter
• 125 ml milk, lukewarm
• 1 tbsp whipped cream
• 50 g almond flakes
• 100 g powdered sugar
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

with lots of marzipan – enough for 2 wreaths

Mix 380g flour, salt, 1 egg, and sugar. Crumble the yeast into the dough. Melt 50g butter and add the milk, then pour both into the bowl. Knead everything into a smooth dough. Cover and let rise for 1 hour. Knead 50g flour and 200g butter together and roll out on a floured surface into a square (approx. 20cm x 20cm). Roll out the yeast dough into a square (30cm x 30cm). Place the butter dough sheet on top, rotating it at a 45° angle. Fold the corners of the yeast dough over the dough and roll it out into a rectangle measuring approximately 25cm x 35cm. Fold the long side over to the middle. Wrap in foil and chill for approximately 20 minutes. Then roll out, fold over the sides, and chill again. Repeat this process twice. Divide the dough in half and roll each half out into a rectangle measuring approximately 20cm x 60cm. Separate 2 eggs. Mix the egg whites with the marzipan. Spread half on each strip of dough, leaving a border free along the long sides. Fold the long sides over to the middle, leaving a gap of about 1 cm. Press the dough down lightly. Now shape each strip into a wreath. Place on 2 baking sheets lined with baking paper. Mix the egg yolk and cream and brush the wreaths with it. Sprinkle with flaked almonds. Cover and let rise for 20 minutes. Bake the wreaths one after the other in a preheated oven at 180°C for about 25 minutes. Then mix together the icing sugar and 3 tablespoons of water and brush the hot wreaths with it. Allow to cool and dry.