For the dough:
50 grams fresh yeast
300 grams eggs (6 medium eggs)
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300 ml milk (1.5 cups)
1 kg flour
150 g sugar (2/3 cup)
300 g butter
25 g salt
Filling:
300 g soft butter
100 g sugar (1/3 cup)
1 teaspoon cinnamon
Topping:
1 package Philadelphia cheese 30%
100 g butter
4 tablespoons powdered sugar
dough:
• Place all the ingredients in a mixer (dough hook) except the butter and salt. Once the dough is uniform (I recommend 7 minutes of mixer work at medium speed), add the butter and let the mixer work until the butter is absorbed into the dough.
• Finally, add the salt and knead for another 5 minutes, letting the dough rise until it doubles in size.
Filling:
• Mix all ingredients in a bowl until smooth.
Topping:
• Place all ingredients in a mixer bowl and mix with the whisk until a uniform texture is obtained. Place in the refrigerator until ready to use.
Assembling the cake:
• Roll the dough into a rectangular shape on the work surface, spread the buttercream - cinnamon evenly and roll into a roll, cut the roll into 3-4 cm slices.
• Arrange the snail slices in the pan, one next to the other, until the pan is full, brush with egg and let rise for about an hour.
• Bake at 180 degrees and set the top and bottom heating mode (two oven ranges).
• When the cake is ready, moisten it lightly with sugar water.
• After the cake has cooled and before serving, remove the cream from the refrigerator and fill each snail with a spoon. You can and should decorate with seasonal fruit.
> The photos were taken on the tables of the Zaga chain's dining areas.
