KAFFEESTREIFEN
Cooking Time
50 mins
Serving Suggestion
30 people
Difficulty
Allergy information
How to make KAFFEESTREIFEN
1
For the Frangipane mixture, mix together the marzipan, St Allery Cake , Eggs, sugar, wheat four and bitter almond flavour.
2
Remove the Danish pastry from the freezer and allow to defrost for approx. 15 min.
3
Spread on the Danish pastry the frangipane mixture. Sprinkle on the raisins and almonds.
4
Divide the plate lengthwise into 4 strips and roll up. Place the strips on a 60 x40 cm baking tray. Cut the rolled-up strips in the middle.
5
Let it proof for approx. 30 minutes. Then bake 25min at 180°C with steam.
6
Leave it cool after baking. Then glaze with apricot gel and cut into strips to serve with a hot drink.
Other Ingredients
500gr St. Allery Cake
1Kg Marzipan
600gr eggs
500gr sugar
300gr wheat flour
Bitter almond flavour
250gr raisins
30gr sliced almonds
Apricot gel