Combine 1/4 cup sugar, 1/4 teaspoon salt,
1 envelope active dry yeast and 1/2 cup flour in a mixing bowl.
In a saucepan, melt 4 tablespoons butter in
1/2 cup milk. Warm to about 120 degrees F.
On low mixer speed, gradually beat milk/butter mixture into flour mixture, just until blended. Beat at medium speed for 2 minutes, scraping sides often. Beat in 1 large egg plus 2 egg yolks and
another 1/2 cup flour. Beat 2 minutes more.
Stir in 1 cup flour to form a soft dough. Turn
dough onto well floured board; knead until smooth and elastic, about 5 minutes. Work in just enough additional flour to make dough manageable.
Shape dough into a ball and place in a greased bowl, turning to coat surface. Cover loosely and let stand in a warm place for an hour to rise.
When doubled, punch dough down and turn onto lightly floured board; let rest 15 minutes.
Flour hands and pat dough into a buttered,
9-inch springform pan.
Cover with a towel and let rise for 45 minutes, until doubled . (Old recipes say to pat the dough to 3/4-inch thickness on a buttered baking sheet, so there is a lot of leeway in pan size.)
Melt 3 tablespoons butter in 1/4 cup brown sugar in saucepan over low heat. Add 1 cup blanched, slivered almonds and 1/4 cup honey. Heat to boiling, stirring often. Remove from heat; stir in 1/4 teaspoon almond extract.
Spoon topping onto risen cake dough.
Bake at 325 F for 30 to 35 minutes or until golden.
Let cool for 10 minutes before removing from pan to wire rack.
3 large egg yolks
6 tbsp sugar
3 tbsp flour
1 cup light cream
1/2 tsp vanilla extract
1/2 tsp almond extract
Beat 3 large egg yolks with 6 tablespoons sugar until
thick. Lightly whisk in 3 tablespoons flour until blended.
Heat 1 cup light cream, and whisk it slowly into egg
mixture. Over low heat, stirring constantly, bring mixture
just to a simmer. Remove from heat. Stir in 1/2 teaspoon
each vanilla and almond extract.
Slice cooled cake into 2 layers and spread bottom layer
with filling. Top with almond-crusted layer. Serve.
Note: a 3 1/2-ounce package instant vanilla pudding
made with 3/4 cup mild and 1/2 cup heavy cream plus
1/2 teaspoon almond extract may be substituted for
Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (4326g)|
|Recipe Makes: 1|
|Calories from Fat: 7158 (68%)|
|Amt Per Serving||% DV|
|Total Fat 795.3g||1060 %|
|Saturated Fat 380.5g||1903 %|
|Monounsaturated Fat 294.5g|
|Polyunsanturated Fat 80.7g|
|Cholesterol 17069.5mg||5252 %|
|Sodium 37007.4mg||1276 %|
|Potassium 5412.2mg||142 %|
|Total Carbohydrate 617.2g||182 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 599.7g|
|Protein 282.4g||403 %|
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Calories per serving: 10565
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