Marzipan Pear Strudel with Cinnamon Tober and Cardamom Kumquats

For the marzipan pear strudel with cinnamon tober and cardamom kumquats, first freeze the marzipan for about 15 minutes in the freezer.

Meanwhile, cut washed kumquats in half and remove seeds, press cardamom pods.

Caramelize sugar in a small saucepan, briefly roast kumquats and cardamom in it and deglaze with orange juice. Simmer for about 10 minutes at low heat. Remove cardamom and let cool down.

Preheat the oven to 220 °C.

Beat eggs with vanilla sugar and a pinch of salt until foamy.

Cut toast into cubes, place in a bowl. Grate marzipan and pears (around the shell) with a coarse grater to the toast. Mix with amaretto if desired. Stir the foamy eggs into the toast mixture.

Spread strudel dough on a cloth, brush with melted butter, mix remaining butter into filling, saving a little to coat strudel. Spread filling, fold corners and roll up strudel. Brush with remaining butter and bake on a baking sheet with parchment paper for about 20-25 minutes.

Whip cream with sugar and cinnamon.

Serve the finished marzipan pear strudel with cinnamon topping and cardamom kumquats.

Preparation Tip:

If children are eating with you, you can also omit the shot of amaretto in the marzipan pear strudel with cinnamon tober and cardamom kumquats.

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