|Candied cherries||125 Gram, halved (1 Cup)|
|Chopped candied angelica||2 Tablespoon|
|Candied orange peel||1 , chopped (1 Strip)|
|Candied lemon peel||1 , chopped (1 Strip)|
|Chopped walnuts||50 Gram (1/3 Cup)|
|Chopped hazelnuts||50 Gram (1/3 Cup)|
|Sugar||450 Gram (2 Cups)|
|Ground almonds||350 Gram (2 Cups)|
|Almond extract||1 Teaspoon|
|Eggs||2 , well beaten|
|Egg yolk||1 , mixed with 2 tablespoon water|
Put the brandy, cherries, angelica, lemon and orange peel, walnuts and hazelnuts in a bowl and marinate for 2 hours, stirring from time to time.
Meanwhile, make the marzipan.
Put the sugar and ground almonds in a bowl and mix well.
Make a well in the center and pour in the almond extract and eggs.
Gradually incorporate the dry ingredients, finally mixing with your hands until the mixture is smooth and quite sticky.
Mix in the fruit and brandy.
Preheat the oven to 425°F (220°C).
Lightly grease a baking sheet.
Roll the pastry dough out on a lightly floured board into an oblong approximately 4 x 12 inches (10 x 30 cm).
Put the marzipan mixture on the dough and shape it to an oblong almost, but not quite, as wide or as long as the dough.
Moisten the edges of the dough with a little water and bring the long edges up and over to seal the filling.
Tuck both ends under.
Make leaves out of the dough trimmings and moisten the undersides with a little water.
Arrange them along the seam to cover.
Paint the dough with the egg and milk mixture and very carefully transfer the roll to the baking sheet.
Bake for about 35 minutes or until the pastry is puffed up and golden brown.
Remove the roll from the oven and let it cool completely on the baking sheet before cutting into slices.