Orange and marzipan rose cake

Name: Orange and marzipan rose cake
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 150 g Flour; 75 g Butter or margarine; 1 TABLESPOON Icing sugar; 1 Egg yolk (size M); 1 pinch Salt; 6 TABLESPOONS Milk; 250 g Flour; 50 g Butter or margarine; 30 g Sugar; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1/2 cube (21 g) fresh yeast; 50 g Almonds with skin; 200 g Marzipan raw mass; 100 g Orange marmalade; 1 Protein (size M); 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

150 g Flour
75 g Butter or margarine
1 TABLESPOON Icing sugar
1 Egg yolk (size M)
1 pinch Salt
6 TABLESPOONS Milk
250 g Flour
50 g Butter or margarine
30 g Sugar
1 egg (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
1/2 cube (21 g) fresh yeast
50 g Almonds with skin
200 g Marzipan raw mass
100 g Orange marmalade
1 Protein (size M)
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
For the short pastry, mix flour, fat, icing sugar, egg yolk and salt with the dough hooks of the hand mixer to a crumbly mass. Add 2 tablespoons of ice water, knead to a smooth shortcrust pastry, cover and put in a cool place for about 30 minutes.
2
For the yeast dough, place flour, soft fat, sugar, egg, salt and lemon zest in a bowl. Heat the milk, dissolve the yeast in it, add and knead everything into a yeast dough. Cover and leave to rise in a warm place for about 30 minutes.
3
For the filling chop the almonds coarsely. Stir marzipan, 75 g orange marmalade and egg white until smooth and spreadable. Add the almonds. Roll out the short pastry on a greased springform pan (26 cm Ø).
4
Place the edge of the springform pan around the bottom. Spread with 1-2 tablespoons of filling. Knead the yeast dough again and roll out to a rectangular strip (approx. 22x30 cm). Spread with the rest of the filling and roll up from the short side.
5
Cut into about seven 2-3 cm wide slices. Press slightly flat and place on the short pastry base. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 30-35 minutes.
6
In the meantime, heat the remaining jam and glaze the finished hot cake with it. Let it cool down.