Raisin marzipan snail cake

Ingredients

Directions

1. 1

   Wash and drain the raisins, sprinkle with rum and leave to stand. Stir pudding powder with 200 ml cold milk until smooth. Bring 500 ml milk and cream to the boil in a saucepan, remove from heat. Grate marzipan into the hot milk and dissolve while stirring. Stir in pudding powder. Heat while stirring and let simmer for about 1 minute. Pour the pudding into a bowl, cover with foil and chill for about 1 1/2 hours. Grease a high fat pan of the oven (approx. 27 x 36 cm). For the dough mix eggs, 150 ml milk, oil, quark, sugar and salt until smooth. Mix flour and baking powder, sieve onto the quark cream. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Halve the dough, roll out each half to a rectangle (approx. 36 x 42 cm) on a floured work surface. Mix the pudding with the whisk of the hand mixer until smooth. Set 1/4 of the mixture aside. Halve the rest of the cream and spread 1 half each on 1 pastry sheet. Sprinkle with half of each raisin. Roll up from the short side. With the seam facing downwards, cut into 6 pieces each about 6 cm wide. Put snails in the fat pan. Pour the rest of the pudding into the spaces in between. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Heat up the jam in a small pot, pass through a sieve. Brush the still hot cake with it. Sprinkle with sugar crystals. Let it cool down on a cake rack

2. 2

   On 16 pieces:

3. 3

   waiting time approx. 3 hours