Honey cake snails

Honey cake snails


125 g honey
75 g brown sugar
100 g Butter
75 g dark chocolate couverture
200 g flour
1Teaspoon baking powder
2 Teaspoon gingerbread spice
100 g ground almonds

For the filling:
150 g raisins
3 Tbsp rum as desired
200 g marzipan paste
2 Owner,
60 g Orangeat

preparation: 45 Min.
rest time: 1-2 Std.
baking time: 20-25 Min.
Per piece approx.: 120 kcal

Warm honey with sugar and butter. Chop the couverture into small pieces, add and let melt.

Flour with baking powder, Mix the gingerbread spice and almonds. Knead the honey mixture into a dough. Covered 1-2 Std. let rest at room temperature.

In the meantime, let the raisins infuse with the rum as desired. Cut the marzipan into small pieces and whisk with the eggs.

Dough to one 30 x 40 Roll out a cm large rectangle and spread the marzipan mixture on top. Drain the raisins and distribute with the orange peel on the marzipan. Roll up tightly from the long side, in the refrigerator 1 Std. let rest.

Preheat the oven to 180 ° (Circulating air 160 °). Line the tray with baking paper. Rolling pin in 1 Cut cm thick slices and place on the tray. In the oven (Not) 20-25 Min. to bake.

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