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Deliciously Simple Airy Snail Cake

Deliciously Simple Airy Snail Cake

Deliciously Simple Airy Snail Cake: Soft, nutty, and fragrant with lemon & cinnamon—easy to make and perfect for any cozy moment.
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Prep Time 25 minutes
Cook Time 35 minutes
Rising Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 people
Calories: 303
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g wheat flour type 405 (or all-purpose flour)
  • 70 g sugar
  • 1 packet Bourbon vanilla sugar
  • 1 pinch of salt
  • 1 teaspoon finely grated untreated lemon peel
  • 200 ml lukewarm milk
  • 1 cube fresh yeast (approx. 21 g) or 7 g active dry yeast
  • 1 egg (size M)
  • 60 g soft butter
  • 100 g pecan kernels
  • 200 g ground hazelnuts
  • 150 ml milk (for filling)
  • 100 g sugar (for filling)
  • 1 teaspoon cinnamon
  • 1 pinch of salt (for filling)
  • 3 tablespoons powdered sugar (for glaze)
  • 1 tablespoon lemon juice (for glaze)

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer with dough hooks
  • Rolling pin
  • 24–26 cm springform pan
  • Small saucepan

Method
 

  1. Warm the milk until it's comfortably warm and set aside.
  1. In a big mixing bowl, whisk together the flour, sugar, vanilla sugar, salt, and lemon peel.
  1. Make a well in the center, crumble the fresh yeast into it, and add about 25 ml of warm milk to dissolve the yeast.
  1. Mix in a little flour to form a thick, bubbly paste and cover the bowl to let it sit for 5 minutes.
  1. Pour in the rest of the warm milk, add butter and egg, and mix until combined.
  1. Knead for at least 3 minutes until smooth and elastic, then cover and let rise for 30–40 minutes.
  1. For the filling, chop pecans and mix with ground hazelnuts in a bowl.
  1. Heat the milk, sugar, cinnamon, and a pinch of salt in a saucepan until simmering, then cool for 5 minutes.
  1. Combine the warm milk mixture with the nut mixture to form a thick paste.
  1. After the dough has risen, punch it down and roll it into a rectangle about 65 x 45 cm.
  1. Spread the nut filling evenly over the dough, then roll it tightly from the long side.
  1. Pinch the seam to seal, coil the log into a snail shape in a greased springform pan, and let rest for 15 minutes.
  1. Preheat the oven to 180°C (350°F).
  1. Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.
  1. Let cool for 10 minutes, then transfer to a wire rack.
  1. Mix powdered sugar and lemon juice to make a glaze and drizzle it over the warm cake.

Nutrition

Calories: 303kcalCarbohydrates: 42gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 31mgSodium: 154mgPotassium: 149mgFiber: 1gSugar: 10gVitamin A: 305IUVitamin C: 1mgCalcium: 27mgIron: 1mg

Notes

If you can't find fresh yeast, use active dry yeast instead by dissolving it in warm milk with a pinch of sugar. This cake stays tender when dairy-free options like oat or almond milk are used. Store the cake at room temperature for up to 3 days or freeze individual slices for up to 2 months. Let the cake cool slightly before glazing for the best finish. Enjoy with coffee or warm milk for a comforting treat!
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