Airy snail cake
With recipe 📌
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 plain flour (Type 405)
70 g sugar
1 packet of Bourbon vanilla sugar
1 pinch of salt
½ tsp finely grated untreated lemon zest
200 ml lukewarm milk
½ cube of fresh yeast (approx. 21 g)
1 egg (size M)
60 g softened butter
FOR THE FILLING
100 g pecan kernels
200 g ground hazelnuts
150 ml milk
100 g sugar
1 tsp cinnamon
1 pinch of salt
FOR THE GLAZE
3 tbsp powdered sugar
1 tbsp lemon juice
PREPARATION
Step 1
For the dough, heat the milk to lukewarm. Combine the flour, sugar, vanilla sugar, salt, and lemon zest in a mixing bowl. Make a well in the center.
Crumble in the yeast, then add a little milk (about 25 ml) and stir in the flour from the edge of the well. Cover and let rise for about 5 minutes.
Step 2
Add the remaining warm milk, butter, and whole egg to the dough and knead everything with the dough hook of a hand mixer or in a food processor for at least 3 minutes until you have a smooth, supple dough. Cover and let rise in a warm place for another 30-40 minutes.
Step 3
For the filling, finely chop the pecans and mix with the hazelnuts. Briefly bring the milk to a boil in a small saucepan with the sugar and cinnamon, let cool slightly, and mix with the nuts to form a paste.
Knead the yeast dough thoroughly again. Roll out on a lightly floured surface into a rectangle about 1 cm thick (about 65 x 45 cm). Spread the filling on top.
