Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE DOUGH
3/4 oz (20g) yeast
1 t Sugar
1/2 pt (285ccm) lukewarm milk
1 1/8 lb (500g) flour
2 1/2 oz 3 1/2 (75-100g) sugar
3 Drops baking essence
Bitter almond flavor
1 Pinch salt
1 3/4 oz (50g) butter, margarine,
Or lard, or 3 tb oil
TOPPING
1 3/4 oz 4 1/2 (50-125g) butter
2 1/2 oz (75g) sugar
1 Packet vanillin sugar
1 3/4 oz (50g) almonds (blanched and
Chopped) or Hazelnuts
(blanched and chopped)
FOR THE CAKE DOUGH: cream the yeast with 1 tsp of the
sugar and 5 tbs of the milk. Sieve 2/3 of the flour
into a large mixing bowl, make a well in the center
and pour in the yeast; cover with 1/4 in (1/2 cm)
layer of flour. Distribute the sugar, flavoring, and
melted lukewarm fat on the flour around the well; take
care that they do NOT come in contact with the yeast.
As soon as the yeast shows large cracks, begin to stir
all the ingredients together, starting from the
middle, and gradually adding the rest of the milk.
Beat the dough with a strong wooden spoon until it
shows bubbles. Knead in the rest of the flour; if the
dough should be sticky add a little more flour, but
not too much the dough should remain soft. Leave in a
warm place until the dough has doubled in size. Knead
thoroughly again and roll out on a greased baking
sheet. Place a folded piece of greaseproof paper
against the dough at the open end of the baking sheet.
FOR THE TOPPING: Either flake the fat evenly over the
cake or melt it and brush it over. Mix the sugar with
the vanillin sugar and nuts and sprinkle evenly over
the cake. Leave in a warm place until the cake has
doubled in size and then bake. OVEN: preheat for 5
minutes at very hot, bake at moderately hot. BAKING
TIME: about 15 minutes
