Best 2 Mhanncha Snake Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the delectable world of Mhanncha Snake Cake, a unique and extraordinary pastry that has captured the hearts of dessert enthusiasts. This article embarks on a culinary journey to discover the best recipe for this mesmerizing cake that resembles a coiled snake. Brace yourself for a captivating experience as we delve into the world of baking, unveiling the secrets behind creating this marvelous dessert. From selecting the finest ingredients to mastering the art of shaping, we'll guide you through every step to ensure your Mhanncha Snake Cake becomes a centerpiece of your dessert table.

Check out the recipes below so you can choose the best recipe for yourself!

M'HANNCHA (SNAKE CAKE)



M'hanncha (Snake Cake) image

Provided by Krystina Castella

Categories     Cake     Nut     Dessert     Bake     Vegetarian     Tree Nut     Almond     Spice     Chill     Cinnamon     Phyllo/Puff Pastry Dough     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 cake (serves 6 to 8)

Number Of Ingredients 21

Orange-Almond Paste
3 cups almonds
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon orange-flower water
1 tablespoon orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
Assembly
12 (12- by 17-inch) sheets phyllo dough
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
1/2 teaspoon cinnamon
Toppings
1/4 cup confectioners' sugar
4 teaspoons ground cinnamon
1/4 cup sliced almonds

Steps:

  • To Make the Orange-Almond Paste:
  • 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.
  • 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.
  • To Assemble the Cake:
  • 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.
  • 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.
  • Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
  • Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
  • To Bake:
  • Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
  • To Serve:
  • Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

M'HANNCHA (THE SNAKE)



M'hanncha (The Snake) image

Make and share this M'hanncha (The Snake) recipe from Food.com.

Provided by Paulg

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

6 ounces almonds, chopped
3 ounces granulated sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
8 phyllo pastry
2 teaspoons butter (for frying)
1 teaspoon ground cinnamon
1 teaspoon icing sugar

Steps:

  • Place the almonds, sugar, butter, and cinnamon in a food processor and process to a paste.
  • Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick) lengthways down the side of one piece of phyllo pastry, then roll the pastry around the stuffing forming a sausage.
  • Coil the sausage to form a snail's shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry.
  • Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper.
  • To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.

Nutrition Facts : Calories 501.2, Fat 20.3, SaturatedFat 3.9, Cholesterol 6.3, Sodium 576.5, Carbohydrate 69, Fiber 4.9, Sugar 12.9, Protein 12.1

Tips for Making Mhanncha Snake Cake:

  • Use fresh ingredients. This will ensure that your cake has the best flavor and texture.
  • Be patient. This cake takes time to make, but it's worth it! Be sure to let the dough rise properly before baking.
  • Don't overmix the dough. This will make the cake tough.
  • Bake the cake until it is golden brown. This will ensure that it is cooked through.
  • Let the cake cool before slicing it. This will help to prevent it from falling apart.

Conclusion:

Mhanncha snake cake is a delicious and unique treat that is perfect for any occasion. With its flaky pastry, sweet filling, and intricate design, this cake is sure to impress your friends and family. So next time you're looking for a special dessert, give mhanncha snake cake a try!

Related Topics