Marzipan braid

Ingredients for 1 servings:

• 500 g flour
• 30 g fresh yeast
• 250 ml milk, lukewarm
• 90 g margarine
• 70 g sugar
• 1 pinch of salt
• 1 egg(s) (depending on size)
• ½ organic lemon(s), finely grated peel (use juice for the glaze)
• 200 g marzipan paste
• 2 egg whites
• 2 tbsp sugar
• 150 g almonds, ground
• 3 tbsp rum
• lemon juice
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Yeast plait with marzipan and almonds

Prepare a yeast dough from the dough ingredients and let it rise for at least 2 hours. Mix the filling ingredients. Roll out the dough to 50 x 40 cm, spread with the filling, and roll it up lengthwise. Cut the roll in half lengthwise and twist it into a plait (twist the strands around themselves so that the side where the filling oozes out is always on top to give the cake a nice crispy texture). Line a baking tray with baking paper. Bake the cake on the second rack at 160°C fan-assisted oven for approx. 25-30 minutes. Mix the powdered sugar into the lemon juice until the mixture is thick. After baking, brush the cake with the powdered sugar and lemon mixture while it is still hot.