Snail Cake

A great cake recipe for any occasion:

Yeast dough: let the yeast melt in the lukewarm milk and knead intensively with the remaining ingredients until the dough separates from the edge of the kettle. Leave to rise in a warm place until the dough has increased by half its volume. Later “fold” the dough, rest again briefly and then roll out into a rectangle.

Filling: mix sugar, cinnamon and almond kernels dry. Mix raisins and raisins with the rum and soak a little. Spread the liquid butter on the rolled out dough, spread the dry mixture evenly on it and finally spread the soaked fruit evenly and press it slightly smooth. Cut the dough into 5 cm long strips. Place a springform pan rim with 26 cm ø on baking parchment. Roll one strip of dough into a snail-shaped noodle and place it in the center. Place the remaining strips one after the other. The finished rolled cake repeatedly in about 30 minutes to go. Mix egg yolk and salt and brush the risen cake with it. Bake the cake in a heated oven at 200 °C for about 35 minutes. (Circulating air: 180 °C in about 25 min.) Bubble up the apricot jam and glaze the baked cake with it.

Glaze: Mix powdered sugar with the juice of one lemon and brush onto the still lukewarm yeast buns.

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