*  Exported from  MasterCook  *
 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
    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
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