Marzipan Amarena Strips with flaked almonds

Name: Marzipan Amarena Strips with flaked almonds
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); 1 jar (250 g) Jam extra Amarena cherry; 30 g flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

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)
1 jar (250 g) Jam extra Amarena cherry
30 g flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
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. Cover and leave to rise in a warm place for about 15 minutes.
2
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. Spread half the jam in thin strips in between. Leave to rise for another 10-15 minutes.
3
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. Sprinkle almonds on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Then lower the temperature (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. Dust the cake with icing sugar. Whipped cream tastes good with it
4
Sprinkle almonds on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Then lower the temperature (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. Dust the cake with icing sugar. Whipped cream tastes good with it