(Cake - Makes 12 pieces)
Ingredients
Pastry
1 egg
1 dl/ 100 ml tempered milk
3/4 tsp salt
1 tbsp cane sugar
12 g / 1/2 oz dry yeast
300 g / 11 oz flour (approx. 500 ml)
100 g / 4 oz softened butter
Filling
100 g / 4 oz softened butter
100 g / 4 oz cane sugar (approx. 125 ml)
75 g / 3 oz coarsely grated marzipan
2 tsp finely grated orange rind
1/2 tbsp cane sugar
Decoration
confetti, flags, birthday candles, flowers etc.
Baking time: Approx. 20 min. at 225°C / 425°F / Gas Mark 7.
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Instructions
Pastry: Beat the egg and reserve 1/2 tbsp for brushing. Pour the milk into a bowl and add the egg, salt and sugar. Mix dry yeast with half the flour and stir into the milk. Add the softened butter and beat into the mixture. Add the rest of the flour - reserve a small part. Knead the pastry well and leave to rise for approx. 1/2 hour.
Filling: Mix butter with cane sugar, marzipan and orange rind.
Place the pastry on a floured surface and knead. Add the rest of the flour if necessary. Roll out in a "tape" (approx. 7 x 30 inch). Place the filling on the pastry. Roll it together lenghtwise - like a swiss roll. Put the roll on a baking tray with baking paper and form it like a pretzel. Press with your hands to flatten it out a bit. Cut it lenghtwise. Beat the remaining egg with a little water and brush with it. Sprinkle with cane sugar. Bake in the middle of the oven.
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