Sweet Sandwich recipe

  1. Beat the flour with the sugar, yeast and eggs in a blender. Whip it all for a few minutes at minimum speed.
  2. Melt 150 grams of butter in a saucepan and pour it in a blender. Whip it until getting smooth, fluid dough without lumps.
  3. Distribute the dough in two containers.
  4. Add a spoonful of the gin to each of the dough and afterwards add the sifted cocoa in one and the hazelnuts in the other. Mix well.
  5. Grease the bundt with half of the butter, add the cocoa dough and close it.
  6. Pour 400 ml of water into the pressure cooker and place the bundt in it. Close the pot and cook for around 10 minutes from the ringing. Turn the heat off, allow steam to escape, open the pot and uncover the bundt. Close the pot again and allow cooking for 5 more minutes; then turning the mold onto a dish.
  7. Grease the bundt again, pour the second dough and cook it as the previous one.
  8. Dilute the marmalade with the remaining gin in a saucepan; leave it in low heat for 2 minutes. Mix and extend it over the first dough disk. Unmold the second disk as well and place it over the first.
  9. Allow cooling and serve.
- 150 g of flour
-  150 g of sugar
-  50 g of strawberry marmalade
-  2 ½ tbsp of gin
-  180 g of butter
-  3 tbsp of yeast
-  3 eggs
-  1 tbsp of cocoa
-  1 tbsp of ground hazelnuts