Rosette cake

Name: Rosette cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 80 g Sugar; 80 g soft butter or margarine; 1 pinch Salt; 1 egg (size M); 200 g Marzipan raw mass; 100 g crushed hazelnuts; 150 g Raisins; 100 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 ml Milk
1 cube (42 g) Yeast
500 g Flour
80 g Sugar
80 g soft butter or margarine
1 pinch Salt
1 egg (size M)
200 g Marzipan raw mass
100 g crushed hazelnuts
150 g Raisins
100 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Warm up the milk. Crumble the yeast and dissolve in it. Put flour into a mixing bowl. Add sugar, fat in flakes and salt. First stir in the yeast milk, then the egg with the dough hooks of the hand mixer. Knead everything into a smooth dough.
2
Dust the yeast dough with flour and let it rise covered in a warm place for about 30 minutes. In the meantime grease a springform pan (26 cm Ø) and dust with flour. Grate marzipan finely. Mix with hazelnuts and raisins. Roll out the dough into a rectangle (30 x 45 cm) on a floured work surface. Spread the marzipan mixture evenly on top. Leave an approx. 2 cm wide rim free. Roll up from the long side and cut into 14 slices. Place the slices close together in the springform pan with the cut surface facing upwards. Cover and leave in a warm place for another 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
3
Leave an approx. 2 cm wide rim free. Roll up from the long side and cut into 14 slices. Place the slices close together in the springform pan with the cut surface facing upwards. Cover and leave in a warm place for another 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. In the meantime whisk icing sugar and lemon juice. Take the cake out of the oven and place it on a cake rack. Spread with icing immediately. Let the cake cool down a little. Use a knife to remove the cake from the edge of the springform pan and let it cool down completely. Whipped cream tastes good with it
4
In the meantime whisk icing sugar and lemon juice. Take the cake out of the oven and place it on a cake rack. Spread with icing immediately. Let the cake cool down a little. Use a knife to remove the cake from the edge of the springform pan and let it cool down completely. Whipped cream tastes good with it