Multi-Swirl Cake

2hr 55m
Preparation/cooking time: ca. 45m + Allow to rise: ca. 90m + Bake: ca. 40m

For 10 pieces

Nutritional Information

Contains 292 Kcal, 8g Protein, 43g Carbohydrates, 10g Fat


  • 0.5 cube yeast (approx. 20 g), crumbled
  • 4 tbsp. sugar
  • 80 g butter, cut into pieces, soft
  • 1.5 dl milk, lukewarm
  • 250 g low-fat quark
  • 1 eggs, whisked
  • 4 tbsp. ground almonds
  • 1 organic orange, use grated zest only
  • 100 g candied orange peel, finely chopped
  • 4 tbsp. bitter orange marmelade, passed through a sieve
  • 400 g zopf flour
  • 0.25 tsp. salt

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  • 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 hour until double in size.
  • 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 50 cm. 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 snails out evenly in the prepared tin, cover and leave to rise for another 30 mins. or so at room temperature.
  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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