Great Nut Snail

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate the egg. Stir yeast and 40 g sugar in a small bowl until liquid. Melt butter in a small pot, add 125 ml milk. Put flour, egg yolk and 1 pinch of salt in a large bowl, add milk-butter mixture and yeast sugar.

2. 2

   Knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes. For the nut filling, coarsely grate the marzipan. Coarsely chop the nuts. Knead ground nuts, 50 g sugar, vanillin sugar, cocoa, 1 pinch of salt, 1 teaspoon cinnamon, cream, egg white and marzipan.

3. 3

   Grease a springform pan (26 cm Ø). Roll out the dough rectangularly (35 x 40 cm) on a floured work surface. Spread with the nut mixture. Cut into 6 strips from the long side. Carefully roll up the first strip and place it in the middle of the springform pan.

4. 4

   Wrap the remaining strips spirally around it. Cover and leave to rise for about 15 minutes. Sprinkle with chopped nuts.

5. 5

   Whisk the egg yolk and 2 tablespoons of milk. Carefully brush the snail with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Mix 1/2 tsp. cinnamon, 2 tbsp. sugar and 2 tbsp. water.

6. 6

   Approx. 5 minutes before the end of the baking time, sprinkle the cake with the sugar mixture. Remove from the oven and allow to cool on a cake rack.

Nutrition Facts

KCAL
320 kcal

CARBS
27 g

FATS
21 g

PROTEINS
6 g