Short pastry snail cake with marzipan filling

Name: Short pastry snail cake with marzipan filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 350 g Flour; 1 knife tip Baking Powder; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 egg (size M); 250 g Butter; 200 g Marzipan raw mass; 3 TABLESPOONS + 50 g icing sugar; 1 Protein (size M); 3 TABLESPOONS redcurrant jelly; 140 g chopped hazelnuts; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil; 1 Disposable piping bag

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

350 g Flour
1 knife tip Baking Powder
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 egg (size M)
250 g Butter
200 g Marzipan raw mass
3 TABLESPOONS + 50 g icing sugar
1 Protein (size M)
3 TABLESPOONS redcurrant jelly
140 g chopped hazelnuts
2 TABLESPOONS Lemon juice
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil
1 Disposable piping bag

Directions

1
Knead flour, baking powder, 225 g sugar, vanillin sugar, salt, lemon peel, egg and fat in flakes to a smooth dough. Cover the dough and let it rest in the refrigerator for 2 hours. Cut marzipan into cubes. Sieve 3 tablespoons of icing sugar onto the marzipan, add egg white and 2 tablespoons of jelly and mix with the whisk of the hand mixer. Divide the dough into three. Roll out 1/3 of the dough round (26 cm Ø) and place it in a greased springform pan, prick several times with a fork.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. In the meantime roll out the remaining dough on a floured work surface to a rectangle (55 x 30 cm). Remove the base from the oven and spread with 1 tbsp. jelly. Spread the dough with the marzipan mixture and sprinkle 100 g nuts on top. Roll up the dough from the long side and cut into approx. 22 slices (2.5 cm thick). Place the slices on the already baked base and bake in the preheated oven In the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Meanwhile caramelise 75 g sugar in a pan, add 40 g hazelnuts. Spread the brittle on aluminium foil and let it cool down. Remove the cake. Let it cool down on a cake rack.
3
Place the slices on the already baked base and bake in the preheated oven In the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Meanwhile caramelise 75 g sugar in a pan, add 40 g hazelnuts. Spread the brittle on aluminium foil and let it cool down. Remove the cake. Let it cool down on a cake rack. Before serving, mix 50 g icing sugar and lemon juice to a glaze. Fill the icing into the piping bag, cut off a small tip and decorate the cake with lines. Allow the icing to set. Crumble the hazelnut brittle and sprinkle over the cake. Arrange the cake on a plate. Whipped cream tastes good with it
4
Before serving, mix 50 g icing sugar and lemon juice to a glaze. Fill the icing into the piping bag, cut off a small tip and decorate the cake with lines. Allow the icing to set. Crumble the hazelnut brittle and sprinkle over the cake. Arrange the cake on a plate. Whipped cream tastes good with it
5
3 3/4 hours waiting time