Garden love's delicious almond and nut feast with marzipan and Nutella

Ingredients for 1 servings:

• 20 g yeast, fresh
• 1 tsp honey
• 240 ml milk
• 65 g margarine
• 1 m.-sized egg(s)
• ½ tsp salt
• 4 tbsp sugar
• 520 g wheat flour
• 1 tbsp oil, for the work surface
• 2 tbsp Nutella
• 1 m.-sized egg(s)
• 150 g nuts, ground
• 2 tbsp almond slivers
• 100 g marzipan paste
• 100 ml cream
• 150 g powdered sugar
• 1 tsp lemon juice
• Water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Yeast cake from the tray

Dough: Mix a pre-dough from yeast and honey and let it rise for 10 minutes. Then add the remaining ingredients and knead vigorously for about 10 minutes. If it still sticks, add a little more flour. The consistency should be elastic and pleasant. Cover and let rise for about 30 minutes. Knead the dough vigorously again and then roll it out into a square on a work surface lightly greased with cooking oil. Preheat oven to 200 degrees Celsius (top/bottom heat). Filling: Cut the marzipan into small pieces. Lightly toast the almond slivers in a pan, breaking them up as needed. Mix everything with Nutella, egg, and ground nuts, and add the cream. The consistency should not be too runny, but easy to spread. Spread the filling onto the rolled out yeast dough and roll it up. Further preparation: You can cut the roll into 3 cm thick slices and bake them into snails. Baking time: approx. 20 minutes. If you place the snails close together, you will get a rose cake. Baking time: approx. 25-30 minutes. You can make a braid out of it. To do this, cut the roll lengthwise and then intertwine the two strands several times. Bake for approximately 25-30 minutes. Place all baked goods on a baking sheet lined with parchment paper or greased with baking paper and let them rise for another 20-30 minutes. After baking, let them cool briefly, then cover with the icing. To make the icing, place the powdered sugar in a bowl, add lemon juice, and water if needed. The icing should be easy to spread but not too runny.