Grandma's snail cake

Name: Grandma's snail cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 400 g Flour; 1 cube (42 g) Yeast; 140 g Sugar; 250 ml Milk; 100 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 1/2 TEASPOON Cinnamon; 2 TABLESPOONS Cocoa powder; 300 g ground hazelnuts; 1 Egg Yolk; 50 g Hazelnut flakes; 1 TABLESPOON Apricot Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

400 g Flour
1 cube (42 g) Yeast
140 g Sugar
250 ml Milk
100 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
1/2 TEASPOON Cinnamon
2 TABLESPOONS Cocoa powder
300 g ground hazelnuts
1 Egg Yolk
50 g Hazelnut flakes
1 TABLESPOON Apricot Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Put the flour in a bowl. Make a depression in the middle and crumble yeast into it. Sprinkle 10 g sugar over it. Add 125 ml milk and mix. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat and let it cool down.
2
Add 30 g sugar, vanillin sugar, salt, 1 egg and fat and knead with the kneading hooks of the hand mixer to a smooth dough. Cover and leave to rise for about 30 minutes. In the meantime bring 125 ml milk, 100 g sugar, cinnamon and cocoa to the boil, add hazelnuts and remove from the heat. Let it cool down a little bit and stir in 1 egg. Roll out the dough on a floured work surface to a rectangle (approx. 30x40 cm). Add the filling and spread evenly. Roll up from the long side. Use a sharp knife to cut off slices about 4 cm thick. Place slices close together in a well greased springform pan (26 cm Ø). Cover and leave to rise for another 20 minutes. Whisk the egg yolks and spread on the cake. Sprinkle 20 g hazelnut leaves on top.
3
Use a sharp knife to cut off slices about 4 cm thick. Place slices close together in a well greased springform pan (26 cm Ø). Cover and leave to rise for another 20 minutes. Whisk the egg yolks and spread on the cake. Sprinkle 20 g hazelnut leaves on top. Bake in the preheated oven (electric range: 200 °C/ convection oven 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down. Warm up the jam and pass through a sieve. Remove cake from the tin. Spread the edge with the jam. Sprinkle 30 g hazelnut leaves on the edge. Serve dusted with icing sugar
4
Let them cool down. Warm up the jam and pass through a sieve. Remove cake from the tin. Spread the edge with the jam. Sprinkle 30 g hazelnut leaves on the edge. Serve dusted with icing sugar
5
Waiting time approx. 45 minutes