Mandel-Karamell-Kuchen und Pekannuss-Zimtschnecken

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

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