John Myers
Ingredients for 18 servings:
- 1 cube of yeast, fresh
- 250 ml milk
- 500 g flour, 80 g sugar
- 4 m.-sized eggs, separated
- 1 tsp ground cinnamon
- 150 g butter (100 g soft)
- 1 pinch of salt
- 150 g walnuts
- 150 g nuts, pecans (or almond sticks)
- 50 g hazelnuts
- 75 g rusks
- 100 g brown sugar
- 5 tbsp rum
- 50 g cake icing, hazelnut
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Mix the crumbled yeast with the lukewarm milk, then knead with the flour, 3 egg yolks, white sugar, cinnamon, 100g softened butter and a pinch of salt using the dough hook of a hand mixer until you have a smooth dough. Cover and let it rise in a warm place for 40 minutes. For the filling, roughly chop all the nuts. Place the rusks in a freezer bag and crush them finely with a rolling pin. Mix everything with the egg whites, brown sugar and rum. Knead the dough well again with your hands. Roll out on a floured surface to 45 x 40 cm. Melt 50g butter, brush the sheet with it, and spread the nut mixture on top. Roll up from the long side. Place the roll on a baking sheet lined with baking paper with the seam facing down and make zigzag cuts about 1 cm deep. Whisk 1 egg yolk with water or milk, brush the roll with it, and let it rise for 15 minutes. Then bake in a hot oven on the second rack from the bottom for 40 minutes at 180°C (160°C fan/gas mark 2-3). Melt the cake glaze and drizzle it over the still-warm cake.
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