Swirl cake

Swirl cake

Total: 2 hr 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 292 kcal
, Fat: 10 g
, Carbohydrate: 43 g
, Protein: 8 g

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

400 g zopf flour
¼ tsp salt
80 g sugar
½ cube yeast (approx. 20g), crumbled
80 g butter, cut into pieces, soft
1 ½ dl milk, lukewarm
1 egg, beaten

Filling

250 g half-fat quark
100 g candied orange peel, finely chopped
4 tbsp ground almonds
1 organic orange, used grated zest only
4 tbsp sugar

Bake

4 tbsp bitter orange marmalade, passed through a sieve
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Utensils

For a spring form tin approx. 24 cm in diameter, greased

How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling

Mix all the ingredients in a bowl. Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 40 x 50cm. Spread the filling over the dough, leaving a free edge of about 1 cm. Roll the dough up from the long edge and, without exerting pressure, slice into about 10 pieces with a bread knife. Spread the swirls out evenly in the prepared tin, cover and leave to rise for another 30 mins. or so at room temperature.

Bake

for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove the cake, coat immediately with the jam, allow to cool in the tin for about 10 mins., remove from the tin, slide the cake onto a cooling rack, leave to cool.

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