Marzipan Amarena Strips

Name: Marzipan Amarena Strips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/8 l Milk; 250 g Flour; 1/2 cube (21 g) Yeast; 2 TABLESPOONS + 30 g sugar; 3 Eggs (size M); 50 g soft butter or margarine; 1 pinch Salt; 200 g Marzipan raw mass; 5 TABLESPOONS Amaretto (Italian almond liqueur); 7-10 Tbsp Flour; 1 jar (250 g) Jam extra Amarena cherry; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/8 l Milk
250 g Flour
1/2 cube (21 g) Yeast
2 TABLESPOONS + 30 g sugar
3 Eggs (size M)
50 g soft butter or margarine
1 pinch Salt
200 g Marzipan raw mass
5 TABLESPOONS Amaretto (Italian almond liqueur)
7-10 Tbsp Flour
1 jar (250 g) Jam extra Amarena cherry
baking paper

Directions

1
Warm the milk slightly. Put the flour in a bowl and make a depression in the middle. Crumble yeast into it. Sprinkle with 1 tablespoon of sugar. Pour milk into the hollow. Mix with the yeast and some flour from the rim.
2
Cover and leave to rise in a warm place for about 15 minutes. Separate the eggs. Put 2 egg whites in a cool place (use 1 egg white for other purposes). Add egg yolk, 30 g sugar, fat and salt to the pre-dough. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for about 30 minutes. Mix marzipan and liqueur with the dough hooks of the hand mixer until creamy. Beat 2 egg whites until stiff, while pouring in 1 tablespoon of sugar. Stir the beaten egg whites in two portions briefly into the marzipan cream. Form the yeast dough into a roll approx. 65 cm long on a well floured work surface. Then place the roll on a baking tray lined with baking paper, close together in serpentines. Pour marzipan cream in strips with a spoon.
3
Beat 2 egg whites until stiff, while pouring in 1 tablespoon of sugar. Stir the beaten egg whites in two portions briefly into the marzipan cream. Form the yeast dough into a roll approx. 65 cm long on a well floured work surface. Then place the roll on a baking tray lined with baking paper, close together in serpentines. Pour marzipan cream in strips with a spoon. Spread half the jam in thin strips in between. Leave to rise for another 10-15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Then switch the temperature down (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) and bake for another 20 minutes. Remove the cake. Spread the rest of the jam on the hot cake. Whipped cream tastes good with it
4
Leave to rise for another 10-15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Then switch the temperature down (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) and bake for another 20 minutes. Remove the cake. Spread the rest of the jam on the hot cake. Whipped cream tastes good with it
5
Waiting time approx. 45 minutes