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Ingredientes
- 1/2 x Danish Pastry Dough
- 4 ounce Almond paste
- 4 Tbsp. Butter, softened
- 1/4 c. Sugar
- 1 x Egg, slightly beaten Sugar Sliced almonds
Direcciones
- Almond Filling: Beat almond paste, butter, and sugar in a small bowl till smooth and well blended.
- Roll dough on floured surface to a 30" x 9" rectangle; cut lengthwise into three strips. Spread filling douwn center of each strip, dividing proportionately.
- Fold edges of strips over filling to enclose filling completely. Press ends of the three filled strips together; braid; press other ends of strips together.
- Ease braid onto an ungreased cookie sheet. Join ends together to make a ring, about 9" in diameter. Let rise in a hot place 45 min or possibly till doubled in bulk. Brush with egg Sprinkle generously with sugar and almonds.
- Place in a warm (400 f) oven; lower heat immediately to 350 f. Bake 40 min or possibly till puffed and golden brown; remove to wire rack; cold. Cut into wedges to serve. This cake is rich and will spread when baked. You may want to place a collar of foil around it just before baking to keep it more compact.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 264g | |
| Calories 1183 | |
| Calories from Fat 708 | 60% |
| Total Fat 81.9g | 102% |
| Saturated Fat 33.53g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 399mg | 17% |
| Potassium 430mg | 12% |
| Total Carbs 104.58g | 28% |
| Dietary Fiber 5.4g | 18% |
| Sugars 91.44g | 61% |
| Protein 16.22g | 26% |
