Sweet snail cake

Name: Sweet snail cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g dried cherries; 75 g Marzipan raw mass; 175 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Sunflower oil; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 175 Cherry Jam; 1 package (25 g) crushed pistachio kernels; 7-10 Tbsp Icing sugar and granulated sugar; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g dried cherries
75 g Marzipan raw mass
175 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Sunflower oil
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
300 g Flour
1 package Baking Powder
175 Cherry Jam
1 package (25 g) crushed pistachio kernels
7-10 Tbsp Icing sugar and granulated sugar
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Chop the cherries finely. Cut marzipan into small cubes. Mix quark, milk, oil, sugar, vanillin sugar and salt. Mix flour and baking powder and stir half into the quark mixture. Knead in the remaining flour. Roll out the dough on a floured work surface in a thin rectangular shape (approx. 35 x 50 cm).
2
First spread the dough with jam, then sprinkle with cherries, marzipan and chopped pistachios (except for 1 teaspoon for decoration). Roll up from the long side and cut into approx. 2 cm thick snails. Place snails on the bottom of a greased and flour-spread springform pan (26 cm Ø) and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. If the cake gets too dark after 20 minutes, cover with aluminium foil. Take the cake out of the oven, remove from the tin and let it cool down on a cake rack. Before serving, sprinkle the cake with pistachios, sugar crystals and icing sugar
3
1 hour waiting time