Snake Cake

Ingredients for Snake Cake

Instructions for Snake Cake

To prepare the Snake Cake recipe, please follow these instructions:

Melt the butter to the filling and let it cool off. Add rosé, mandeless and 1 tablespoon of cold water. Mix the ground almonds and flour in a bowl and stir the butter mixture, add if necessary. A little more water until a rigid mass is obtained. Let the mass cool for 30 min. in the fridge. Set the oven to 180C. Butter a round cake form, 23 cm in diameter, thoroughly with butter. Divide the almonds into 12 balls and roll them to 10 cm long sausages of thickness like a thumb. Take a layer of filodej (hold the rest of the dough covered with a wet towel while the work is on), spread it out, brush it with melted butter and put a new layer of filodej upstairs. Place 4-6 almond sausages on the dough and roll the dough tightly around the filling. Place this roll in the greased baking shape along the outer edge, proceed in this way until the mold is filled and the cake resembles a rolled hose. Brush the cake with egg whipped egg and bag it for 30 minutes. Until it is golden brown. Turn the cake on a baking sheet and put it back in the oven for a couple of minutes, so that the bottom can also become crisp. Remove the cake from the oven and turn it on an oven-proof serving dish. Serving: Before serving, heat the cake in a warm oven. Spread a thick layer of flour through a sieve over the cake. Then sprinkle the cinnamon with a finger in a zigzag pattern so the cake looks like a snake. Server with cream fraiche.