M’hancha, the Almond Snake Cake

M'hancha, the Almond Snake Cake : A spectacular spiral pastry: phyllo rolled around an almond filling, coiled into a snake and dusted with cinnamon.

• 10 servings
• Preparation 45 min
• Cooking 30 min
• Total 75 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : m'hancha the almond snake

• 350 g almond flour
• 120 g powdered sugar
• 1 tsp cinnamon
• 1 tbsp orange blossom water
• 60 g softened butter
• 10 sheets of phyllo dough
• 60 g melted butter
• 1 egg yolk
• 2 tbsp honey

Preparation : m'hancha the almond snake

1. Preheat the oven to 180°C (350°F). Put the almond flour, powdered sugar, cinnamon, orange blossom water and softened butter into the bowl.
2. Mix until the filling is smooth. 30 secspeed 4
3. Roll the filling into logs as long as the phyllo sheets.
4. Place one log on a buttered sheet, roll up tightly and coil into a spiral in a buttered baking dish.
5. Repeat to extend the spiral, brush with egg yolk and bake for 30 minutes at 180°C (350°F).
6. Drizzle with warm honey and dust with cinnamon before serving.

Storage: 4 days at room temperature, covered.

You can make this dish stress free with simple ingredients. Allow about 75 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.