Yeast cake with almonds

Name: Yeast cake with almonds
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 350 g Marzipan raw mass; 100 g Whipped cream; 7-10 Tbsp grated peel of 1 organic orange; 1 package (530 g) pâte de levure fraîche; 50 g Raisins; 1 package (200 g) Almond slivers; 250 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

350 g Marzipan raw mass
100 g Whipped cream
7-10 Tbsp grated peel of 1 organic orange
1 package (530 g) pâte de levure fraîche
50 g Raisins
1 package (200 g) Almond slivers
250 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cut the marzipan into small pieces. Mix cream, marzipan and orange peel with the whisk of the hand mixer to a creamy mixture.
2
Unroll the yeast dough. Spread marzipan mixture on top, sprinkle with raisins and about half of the almond slivers and cut into strips about 3 cm wide. Fold the strips lengthwise over the filling and place them spirally together in a greased springform pan sprinkled with flour from the outside inwards and press lightly.
3
Spread the rest of the almond slivers on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-35 minutes. Remove the cake from the oven and let it cool down on a cake rack.
4
Stir icing sugar and 4 tablespoons of water until smooth. Spread the icing over the cake and serve.