With the arrival of the first cold spells and the temperatures in Bologna dropping significantly, there’s nothing better than pampering yourself by preparing a soft leavened cake like the snail cake for BREAKFAST. I was uncertain whether to use a special jam, like the orange and elderflower one I got from IKEA, but then I saw in the pantry the savor, that delicious grape jam typical of our region, and I couldn’t resist: the choice fell on this recipe of soft snail cake, which with the savor, truly smells of Emilian tradition.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the TOPIC of leavened recipes, here are some other ideas just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/8 cups g all-purpose flour
- 1/2 cup ml milk (lukewarm)
- 2 tbsps g sugar
- 2 tbsps g butter (softened)
- 1 1/2 tsp g compressed yeast (or 2.5 dehydrated)
- 1 pinch salt (generous)
- 3 1/2 tbsps g butter (softened)
- 1/4 cup g sugar
- as needed savor jam
Tools
- Food Wraps
- Stand Mixers
- Bowls
- Sifters
Simple Steps with Two Separate Risings
Dissolve the yeast in 50 ml of lukewarm milk with 1 teaspoon of sugar taken from the total.
Let it rest for 10 minutes until it forms a “foam”.In a bowl, put the sifted flour and the remaining sugar.
Then pour in the milk with yeast and gradually add the remaining milk.
Knead until you get a homogeneous mixture, then gradually incorporate the softened butter.
Add the salt last.
Work the dough of the Snail Cake with Savor until it becomes smooth and elastic.
Cover and let rise until it doubles (1.5–2 hours).Dough for the snail cake before rising
Dough for the snail cake after rising
Roll out the dough into a rectangle about 1 cm thick.
Spread the butter cream mixed with sugar
and then the chosen jam evenly.
Cut strips about 1.5 inches wide and roll them into spirals to form the snailsArrange the snails in the buttered and floured cake pan or lined with parchment paper, leaving some space between each.
Cover with cling film and let rise for 1–1.5 hours.
Once the snails have risen, bake at 330°F fan (or 350°F static) for 25–30 minutes, until soft and golden.
Let cool for 10/15 minutes, then remove from the pan and allow to cool on a wire rack if possible.
If desired, dust with powdered sugar.The Snail Cake with Savor – soft dessert from the Emilia tradition is a real delight!
Enjoy your meal! Annalisa
Storage and Freezing
At room temperature: 2 days, well covered with cling film or under a glass dome, away from heat sources.
In the fridge: up to 4 days, always covered (but it should be brought to room temperature or slightly warmed before eating, as cold makes it hard).
In the freezer: you can freeze it already raw snails (after the first rising, before the second) or already cooked.
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If you freeze it raw: take it out of the freezer, let it thaw and then do the second rising, then bake.
If you freeze it cooked: it lasts 1 month, just let it thaw at room temperature and heat it for a few minutes in the oven to restore its fragrance.
👉 The best way to keep it soft is to wrap individual pieces in cling film or put them in a well-sealed freezer bag.
