To the realms of pleasure and beyond - honey marzipan brioche cake

A particularly soft and airy yeast dough wraps an indulgent marzipan filling, homemade and very easy to prepare.

You have never eaten like this before

Shani Sanders

09/29/2022

Thursday, September 29, 2022, 08:50 Updated: 08:52

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Honey marzipan yeast cake (Photo: Shani Sanders)

If you like soft and unusual yeast cakes, this Shani Sanders cake will fly you to the realms of pleasure that are sold to us by tasting a pastry in a French patisserie - a soft and very rich brioche cake, filled with honey marzipan, homemade.

This is no longer a normal yeast cake but a cake based on the French brioche dough.

A particularly rich yeast dough, whose high egg and butter content gives it a soft and airy surface.

But if you think this is the best part, wait until you meet the indulgent filling inside - a homemade marzipan filling that is very easy to prepare, consisting of ground almonds and lots of honey instead of sugar, which adds to the softness and juicy and delicious texture.

Looking for more sweet recipes to break the fast?

Soft and pampering (Photo: Shani Sanders)

Shani Sanders is a recipe developer, food photographer and baking blog owner.

Want to see what else she prepares and photographs?

Go to her Instagram page.

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Honey marzipan brioche cake

Recipe by: Shani Sanders, Walla system!

Food

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• 30 minutes work

• 24 hours total

• Moderate level of difficulty

• 1 English cake

• French

• vegetarian

• Recipes for Yom Kippur

• milky

• Pies

• Shabbat recipes

• cakes and cookies

• kosher

Honey marzipan yeast cake

Ingredients

• For the yeast dough:

  • ¾ 1 cup flour (250 grams)

  • 1 tablespoon of dry yeast (10 grams) or 30 grams of fresh yeast

  • ½ 3 tablespoons of sugar (35 grams)

  • 1 teaspoon vanilla extract

  • ¼ cup lukewarm milk (60 ml)

  • 1 teaspoon honey

  • 1 egg

  • 1 egg yolk (save the protein for the filling)

  • ¼ teaspoon of salt

  • 1 teaspoon grated lemon peel

  • 75 grams of very soft butter

• For the marzipan-honey filling:

  • ½ cup almond flour (250 grams)

  • 1 protein

  • ½ cup honey (180 grams)

  • ¼ buckwheat

  • ½ teaspoons almond extract

• For brushing:

  • 1 egg

  • 1 tablespoons

  • 1 handful of sliced ​​almonds (optional)

• For glazing:

  • 1 tablespoon honey

• For the conversion table click here >

Preparation

How do you make a honey marzipan brioche cake?

• 1

  Prepare the dough the day before:

  in a mixer bowl (or just a large bowl, if you put it by hand) put all the dough ingredients except the salt, the lemon zest and the butter.

  Mix at slow speed with a kneading hook for a minute.

  
  
  

  *If you use fresh yeast, dissolve it first in the lukewarm milk.

• 2 After kneading for a minute, a dry and uneven dough is formed, that's fine.

  Add the salt, lemon zest and butter and continue to mix for 5 minutes.

  Stop the mixer and put by hand for another minute.

  Even if the dough is a little sticky, do not add flour.

  Wrap the dough in cling film and leave it to rise in the refrigerator overnight.

• 3

  Prepare a honey marzipan stuffing:

  mix all the stuffing ingredients well until a thick paste is formed but with a spreadable texture.

  Keep at room temperature so that it is easy to spread on the dough.

• 4 Grease an English cake pan.

  Roll out the cold dough (after it has rested in the refrigerator overnight) on a lightly floured surface, into a rectangle approximately 30*34 cm in size. Spread all the filling on the dough sheet in an even layer. Using a knife or a pizza wheel, cut the dough sheet in the middle horizontally. Now you have We have two rectangles measuring approximately 17 x 30 cm.

• 5 Roll each rectangle from the cut side into a cylinder.

  Place one roll of dough on top of the other roll in an X shape and tie both into a screw.

  Transfer the dough ball to the greased pan.

  
  
  

  * You don't have to use an English cake pan, you can also place it freely on the oven pan lined with baking paper.

  Wrap the two rolls of dough into the shape of the dough screw and transfer to the pan (Photo: Shani Sanders)

• 6

  puffs:

  place the pan in a completely cold, turned off baking oven, place a bowl of boiling water inside the oven and close the oven door for half an hour.

  There is no need to cover the brioche in the pan if it rises in the oven.

• 7 After half an hour, remove the brioche pan and the bowl of water from the oven and heat the oven to a medium heat of 170 degrees.

  Brush the dough with egg and, if desired, sprinkle some sliced ​​almonds.

• 8 When the oven is hot, put the pan back in the oven and bake for 45 minutes or until a dark golden color.

  Remove from the oven and immediately brush with a little honey.

  Cool and serve at room temperature or lukewarm.

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Tags

• recipe

• brioche

• marzipan

• honey