About 12 pieces

For the dough:
375 g wheat flour (type 550)
* 1 package dried yeast, Dr. Oetker, 70 g sugar
* 1 pinch salt
* 120 g melted, cooled butter or margarine
* 125 g lukewarm buttermilk
* 1 egg (size M)

For the topping:
150 g marzipan raw mass
* 25 g soft butter
* 1 package Dr. Oetker vanilla sugar
* 1 egg white (Size M)

For the filling:
Per 200 g of blue and green seedless grapes (weighed prepared)
* 25g butter
* 25g runny honey (about 1 tablespoon)
* 100 g ground ladyfingers

For spreading and topping:
1 egg yolk (size M)
* 1 tablespoon water
* 25 g chopped almonds

Method:
For the pastry flour in a mixing bowl, thoroughly mix with dried yeast.

Add remaining ingredients with hand mixer with a dough hook, and at the lowest first briefly, then processed at the highest level in about 5 minutes until smooth. Are covered dough in a warm place until double its size (about 30 minutes).

cut into pieces For the topping, marzipan, butter, vanilla sugar and egg whites in a large mixing bowl using an immersion blender to a smooth mass stir.

rinse for the stuffing grapes in half and pat dry. Larger grapes into quarters. Butter and honey in a saucepan over high heat, melt. Wine grape halves, add, stir and simmer for about 2 minutes at medium heat. The grape mixture to cool on a plate.

Drowned dough lightly with flour, remove from the bowl onto a lightly floured surface and knead briefly again and roll out into a rectangle (about 30 × 45 cm).
Marzipan mixture on the dough and flatten it, leaving the edges about 2 inches free. Under the cooled grapes the biscuit crumbs, stir to distribute the marzipan covering and smooth.

The Teigränder embark on the longer sides of something. The finished dough in each of the shorter side, roll up toward the middle, so that caused two snails. The Teigschnecken on a baking tray (30 × 40 cm, lined with baking paper).

to brushing and sprinkling with water yolk devious. Teigschnecken brush over, sprinkle with almonds and go again covered in a warm place until they have seen increases (about 15 minutes).

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

The baking tray in the preheated oven slide. The worm cake about 35 minutes . Possibly. about 5 minutes before end of baking time, occupying the worm cake with baking paper so that the surface is not too dark.

The worm cake with baking paper to cool to pull a wire rack and let cool.

Grape worm cake