Name: Mandel-Karamell-Kuchen und Pekannuss-Zimtschnecken
Prep time: 1 h 30 min
Cook time: 50 min
Total time: 140 min
Yield: One traybake and one batch of cinnamon rolls
Cuisine: German
Ingredients: [Almond cake] 7 egg whites; [Almond cake] Pinch of salt; [Almond cake] 250g sugar; [Almond cake] 7 egg yolks; [Almond cake] 200g ground almonds; [Almond cake] 2 tsp bicarbonate of soda or baking powder; [Almond cake] 4 tbsp breadcrumbs; [Cake buttercream] 1 tin caramelised condensed milk or dulce de leche; [Cake buttercream] 250g butter; [Cake topping] 250g walnuts, toasted and chopped; [Cake caramel] 100g sugar; [Cake caramel] 30g butter; [Cake caramel] 100ml double cream; [Cinnamon-roll dough] 500–550g wheat flour; [Cinnamon-roll dough] 1 tbsp sugar; [Cinnamon-roll dough] 1 egg; [Cinnamon-roll dough] 13g fresh yeast; [Cinnamon-roll dough] 5–6g ground cardamom; [Cinnamon-roll dough] 125ml warm milk; [Cinnamon-roll dough] 125ml warm water; [Cinnamon-roll dough] 5–6g salt; [Cinnamon-roll dough] 50g butter; [Cinnamon filling] 4 tbsp brown sugar; [Cinnamon filling] 1 tsp ground cinnamon; [Pecan caramel] 150g sugar; [Pecan caramel] 30ml water; [Pecan caramel] 70–100ml double cream; [Pecan caramel] Pecan nuts, as needed

Method

18 steps

[Almond cake] Heat the oven to 180°C and grease a 33 × 29cm baking tin.
[Almond cake] Whisk the egg whites with a pinch of salt until stiff.
[Almond cake] Gradually add the sugar while continuing to whisk.
[Almond cake] Beat in the egg yolks one at a time.
[Almond cake] Fold in the ground almonds, bicarbonate of soda or baking powder, and breadcrumbs.
[Almond cake] Spread the mixture in the prepared tin and bake for 20 minutes. Leave to cool.
[Cake caramel] Melt 100g sugar until amber. Carefully stir in 30g butter and 100ml cream, simmer for about 3 minutes, then cool.
[Cake topping] Toast and chop the walnuts.
[Cake buttercream] Beat the butter until light, then gradually beat in the caramelised condensed milk.
[Cake assembly] Spread the buttercream over the cooled almond cake and chill until firm.
[Cake assembly] Spoon over the caramel sauce and finish with the toasted walnuts.
[Pecan cinnamon rolls] Dissolve the yeast in the warm milk and water.
[Pecan cinnamon rolls] Add the flour, sugar, egg, cardamom, salt and butter. Knead until smooth.
[Pecan cinnamon rolls] Cover and leave to rise until doubled in size.
[Pecan cinnamon rolls] Roll out the dough and spread it with the brown sugar and cinnamon filling.
[Pecan cinnamon rolls] Make the pecan caramel from the sugar, water and cream, then coat the pecans.
[Pecan cinnamon rolls] Scatter the caramel-coated pecans over the dough, roll it up and cut into portions.
[Pecan cinnamon rolls] Arrange in a baking tin and bake at 180°C for 25–30 minutes.

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Mandel-Karamell-Kuchen und Pekannuss-Zimtschnecken

Ingredients

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Mandel-Karamell-Kuchen und Pekannuss-Zimtschnecken

Ingredients

Method

Recipe notes

Storage

Additional tips

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