Recipes

M’hanncha (Snake Cake)

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M'hanncha (Snake Cake)

M'hanncha (Snake Cake)

amanda

Equipment

  • - Electric Mixer: Designed for efficient mixing of ingredients with less effort.

  • - Stand Mixer: Used to mix dough, beat eggs, and cream butter and sugar.

  • - Piping Bag: A bag with a nozzle used to pipe semi-solid foods.

  • - Cake Pan (Square/Rectangular): For baking square or rectangular cakes in desired shapes.

  • - Baking Pans (Round/Cupcake): Essential for creating individual slices of the Snake Cake; round pans typically used for layer cakes.

  • - Rolling Pin: Tool to flatten dough and help create precise layers or shapes.

  • - Cooling Rack: Used to evenly cool baked goods by allowing air circulation.

  • - Offset Spatula: A flexible spatula with a straight edge, ideal for spreading frosting or decorating cakes.

  • - Cake Stand: Display and serving stand for the finished Snake Cake.

  • - Food Processor (optional): Can be used to mix ingredients quickly for frosting or decorations.

Ingredients

  • 3 cups almonds

  • sugar

  • 1/4 cup confectioners

  • 4 teaspoons ground cinnamon

  • 1/4 cup sliced almonds

Instructions

1

Instruction 1

Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
2

Instruction 2

Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
3

Instruction 3

Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
4

Instruction 4

Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
5

Instruction 5

Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
6

Instruction 6

Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
7

Instruction 7

Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
8

Instruction 8

Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
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