Airy snail cake
Even grandma used to make it so delicious! This yeast cake is absolutely irresistible with a sophisticated filling of cherries, marzipan and pecans, topped with golden caramel.
INGREDIENTS
FOR THE DOUGH
500 g wheat flour (type 405)
70 g sugar
1 packet of bourbon vanilla sugar
1 pinch of salt
½ teaspoon finely grated untreated lemon peel
200 ml lukewarm milk
½ cube of fresh yeast (approx. 21 g)
1 egg (size M)
60 g soft butter
FOR THE FILLING
100 g pecan kernels
200 g ground hazelnuts
150 ml milk
100 g sugar
1 teaspoon cinnamon
1 pinch of salt
FOR THE GLAZE
3 tablespoons powdered sugar
1 tablespoon lemon juice
PREPARATION
Step 1
For the dough, heat the milk to lukewarm. Mix the flour, sugar, vanilla sugar, salt and lemon peel in a mixing bowl. Make a well in the middle. Crumble in the yeast and then add a little milk (approx. 25 ml) and stir in the flour from the edge of the well. Cover and leave to rise for approx. 5 minutes.
Step 2
Add the remaining warm milk, butter and whole egg to the dough and knead everything with the dough hook of the hand mixer or in the food processor for at least 3 minutes to form a smooth, supple dough. Cover and leave to rise in a warm place for another 30-40 minutes.
Step 3
For the filling, finely chop the pecans and mix with the hazelnuts. Bring the milk to the boil briefly in a small saucepan with the sugar and cinnamon, allow to cool slightly and mix with the nuts to form a paste. Knead the yeast dough thoroughly again. Roll out on a little flour to a rectangle about 1 cm thick (approx. 65 x 45 cm). Spread the filling on top.
Step 4
Roll up the dough from the long side and cut into pieces about 5 cm thick. Place in the tin with the cut sides facing upwards and a little space between them. Leave to rise for another 15 minutes. In the meantime, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
