Rösleskuchen, just as Swabian girls like it

Ingredients for 1 servings:

• 500 g flour
• ½ cube of fresh yeast or 1 packet of dry yeast
• ¼ liter milk, maybe a little less if needed
• 65 g sugar
• 65 g butter, soft or liquid
• 2 egg yolks
• 1 pinch of salt
• 2 tbsp butter, liquid
• 2 egg whites
• 2 tbsp sugar
• 100 g hazelnuts, finely ground
• 100 g hazelnuts, coarsely ground
• 100 g rum raisins (soaked in rum some time beforehand)
• 200 g marzipan paste
• 1 pinch of cinnamon powder
• some bitter almond oil
• some butter flakes
• n. B. icing

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

decorative Swabian cake made from yeast dough with marzipan and nuts

It’s best to soak the raisins in rum the night before (this isn’t essential, especially if children are eating with you). Knead the dough ingredients into a smooth yeast dough. If using fresh yeast, make a pre-dough with a little milk and sugar as directed before adding it to the remaining ingredients. Simply mix the dried yeast into the flour and knead it with the remaining ingredients. Add just under 1/4 liter of milk to the dough, only about 200 ml to start with. If the dough is still too dry after thorough kneading, you can add a little more milk. If, however, the dough is still sticky, knead in a little more flour. Let the dough rise for about 30 minutes, until it has almost doubled in size. Knead it quickly once, and roll it out into a sheet of dough measuring approximately 30 x 40 cm. Let it rise for another 15 minutes, then brush with melted butter. Preheat the oven to 180°C. For the filling, dice the marzipan into small pieces and mix with the remaining ingredients until smooth. Spread the filling evenly over the dough. Do not spread the filling all the way to the edge of one of the long sides, as it will automatically shift towards this edge when rolled up. Roll up the dough, starting from the long side that was not left free. Using a sharp knife, cut the roll into slices about 2 cm thick. Place these slices, cut side up, on a greased ceramic tile or springform pan and bake at around 180°C for about 30-40 minutes until golden brown. Sprinkle with butter flakes during baking. If you like, you can glaze the cake with icing after baking.