CAKE DOUGH
3/4 oz (20g) yeast
1 ts 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
from Dr. Oetker German home baking Typos by Molli
From
Yields
8 Servings