For the dough: 500 g Flour 200 ml Milk 150 g Butter 1 cube Yeast 0.5 tsp Salt 40 g Sugar 2 Egg(s) 0.5 tsp Cardamom or Cinnamon For the cream: 2 tbsp Sugar 2 tbsp Flour 2 Egg(s) 250 ml Milk 1 packet Vanilla sugar Also: (Remonce) 100 g Butter soft 150 g Sugar brown 1 tbsp Caramel syrup For the icing: As needed Powdered sugar As needed Cocoa powder or Caramel coloring As needed Water
1 First, prepare the dough. Sift the flour into a bowl. Melt the butter in a pot, add the milk, and dissolve the yeast in it. Be careful—the milk should only be lukewarm, otherwise the yeast will die. 2 Add the sugar, eggs, salt, and cardamom or cinnamon (your choice) to the flour, and add the warm milk-yeast-butter mixture.
It's best to stir it together by hand with a wooden spoon and knead it into a dough. The dough will be horribly sticky, but that will sort itself out once it's had a rest. Now let the dough rest in a warm place for 30 minutes. 3 In the meantime, prepare the cream. For this, whisk the eggs, sugar, and flour together until the mixture is lump-free.
Bring the milk together with the vanilla sugar to a boil, remove from heat, and fold in the egg mixture. Put it back on the heat and bring briefly to a boil while stirring constantly. Careful: the cream sets quickly and must come off the heat immediately. 4 While the cream cools, prepare the Danish topping (Remonce). Simply mix the soft butter with the brown sugar and the syrup. 5 Now knead the yeast dough again and divide it in half.
Roll out one half of the dough to roughly the size of a springform pan, line the pan with parchment paper, and fit the dough into it. Spread half of the Remonce on the dough base, then spread all of the cream on top. 6 Roll out the second half of the dough into an oval and brush it with the remaining Remonce. Now roll up the oval lengthwise starting with a narrow end, so that a thick roll forms. Cut off the ends of the roll and cut the rest into 13 rings, which you'll place like little snails on the cream in the springform.
If you'd like, you can arrange the snails in a star pattern so that each snail eventually forms one slice of cake. 7 Now put the Dagmar cake in the preheated oven and bake it for 25–30 minutes at 200°C in the lower third of the oven. Feel free to cover it with parchment paper for the last 5 minutes. 8 The Dagmar cake should cool in the springform so it doesn't flow out the sides, as it's quite soft. 9 In the meantime, mix the powdered sugar with water to make a thick but spreadable, light icing. For the dark icing, mix in some cocoa powder. After cooling, brush the snails alternately with light and dark icing.
You can repeat this process a few times—depending on how sweet you like it.
