Recipes from Germany and Austria :: German and Austrian Desserts
Posted at The Cutting Board by Olga Wednesday Sep 7th, 2005 10:37 pm
Makes one 20 x 16-in. cake.
4 c. flour, divided
1 (1/4 ounce) pkg. active dry yeast or 1 (3/5 ounce) cake fresh yeast
2/3 c. tepid milk
6 egg yolks
14 Tbsp. butter, softened
1/4 c. sugar
Chopped Almond Topping
1 egg, beaten
1 c. almonds, blanched and finely chopped
2 Tbsp. coarse sugar
4 Tbsp. butter
Mix the yeast with the milk and 2 1/2 (two and a half) c. of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 mins., then let rise for 1/2 an hour.
Roll out the dough to fit a well-buttered 20 x 16-in. jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle and distribute it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 mins., or until golden.
Dorothee V. Hellermann, Das Kochbuch Aus Hamburg
