Berlin bobsleds
easy
60 mins
60 mins
Ingredients
- 425 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 225 g Sugar
- 7-10 Tbsp peel of 1 untreated lemon
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 250 g Butter
- 100 g Marzipan raw mass
- 4 TABLESPOONS Rum
- 7-10 Tbsp Cinnamon
- 50 g Ladyfingers
- 50 g Raisins
- 50 g sliced hazelnuts
- 1 Egg Yolk
- 2 TABLESPOONS Milk
- 30 g Icing sugar for dusting
- 7-10 Tbsp Flour and fat
Directions
- 1
Knead 375 g flour, starch, baking powder, 125 g sugar, lemon zest, eggs, salt and 225 g butter to a smooth dough and chill for 30 minutes. Mix 75 g sugar, marzipan and rum to a spreadable mixture.
- 2
Mix the remaining sugar, flour, butter and cinnamon into fine crumbles. Crumble the lady fingers. Roll out the dough on a floured work surface to 2 dough plates (35x30 cm). Spread the marzipan mixture on the dough plates.
- 3
Spread raisins, sponge crumbs and hazelnuts on the dough plates, roll up from the longer side and chill for 1 hour. Whisk the egg yolk and milk and spread on the dough rolls. Sprinkle with the crumbles and cut into wide pieces.
- 4
Place the cake pieces on a greased baking tray. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Remove the bobbes, let them cool down a bit and dust them with icing sugar.
Nutrition Facts
390 kcal
44 g
19 g
6 g
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