Salzburg roundabout

Ingredients for 1 servings:

• 250 g flour
• 2 tsp, leveled baking powder
• 120 g sugar
• 1 packet of vanilla sugar
• ½ tsp, leveled salt
• 3 eggs
• 2 tbsp milk
• 100 g butter
• 100 g nougat
• 100 g marzipan paste
• 35 g pistachios, very finely chopped or ground)
• 1 cup cake icing (chocolate icing)

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours 10 minutes

Mozartkugeln as a baking variant, makes 12 cakes

Mix the flour with the baking powder and sift into a mixing bowl. Add the sugar, vanilla sugar, salt, eggs, milk, and butter. Beat the ingredients with a mixer briefly on the lowest speed, then on the highest speed for about 2 minutes until you have a smooth dough. Divide the dough into two equal portions. Cut the nougat into small pieces and melt them in a bowl over low heat in a double boiler. Mix half of the dough with the nougat. Grate the marzipan using the coarse side of a household grater. Mix two-thirds of the remaining dough with the marzipan shavings. The remaining dough with the pistachios (set aside 1 teaspoon of pistachios for decoration). Line three baking sheets with baking paper. Draw four circles (about 8 cm in diameter) on each. Place the nougat dough into a piping bag fitted with a smooth nozzle (12 mm in diameter) and pipe a ring onto the circles. Place the marzipan dough in the center of the dough rings, making a hollow in the center with a wet teaspoon. Spoon the pistachio dough into each hollow and sprinkle with the reserved pistachios. Place the baking trays one after the other (together if using a fan oven) in the oven. Top/bottom heat: 180°C (preheated), fan oven: 160°C (preheated), gas mark 2-3 (preheated). Baking time: 25-30 minutes per baking tray. Remove the circles, using the baking paper, from the baking trays to wire racks and let cool. To decorate, melt the chocolate glaze according to the package instructions and sprinkle the circles with it. Let the glaze dry.