| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Swiss |
Desserts, Cakes |
6 |
Servings |
INGREDIENTS
|
|
Cottage cheese and oil |
|
|
Pastry (1) |
| 7 |
oz |
(200g) ground hazelnuts or |
| 7 |
oz |
(200g) almonds (blanched and |
|
|
Ground) |
| 3 1/2 |
oz |
(100g) sugar |
| 4 |
|
Or 5 drops baking essence |
|
|
Bitter almond flavor |
|
|
Egg white |
| 1/2 |
x |
Egg yolk |
| 3 |
tb |
Or 4 water |
| 1/2 |
|
Egg yolk beaten with 1 tbs. |
|
|
Milk |
INSTRUCTIONS
FILLING:
FOR BRUSHING:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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