Nut Or Almond Ringcakes, desserts 1 cottage cheese and oil 1 pastry (1) 1 filling: 7 oz (200g) ground hazelnuts or 7 oz (200g) almonds (blanched and 1 ground) 3 1/2 oz (100g) sugar 4 or 5 drops baking essence 1 bitter almond flavor 1 egg white 1/2 single egg yolk 3 tablespoon or 4 water 1 for brushing: 1/2 egg yolk beaten with 1 tbs. 1 milk roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula. Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet. Brush with the egg yolk and make regular cuts in the surface 1/4 in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes |
