How to make KAFFEESTREIFEN
For the Frangipane mixture, mix together the marzipan, St Allery Cake , Eggs, sugar, wheat four and bitter almond flavour.
Remove the Danish pastry from the freezer and allow to defrost for approx. 15 min.
Spread on the Danish pastry the frangipane mixture. Sprinkle on the raisins and almonds.
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.
Let it proof for approx. 30 minutes. Then bake 25min at 180°C with steam.
Leave it cool after baking. Then glaze with apricot gel and cut into strips to serve with a hot drink.
500gr St. Allery Cake
300gr wheat flour
Bitter almond flavour
30gr sliced almonds
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