- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 ounces cake yeast
- 2 cups warm milk
- 1 1/4 cups sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon salt
- 10 egg yolks
- 2 eggs
- 4 to 5 cups all-purpose flour, as needed
- 1/2 cup butter, clarified
- 14 ounces almond paste
- 5 egg whites
- 2 tablespoons unsalted butter, softened
- 8 ounces bittersweet chocolate, chopped
Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended. Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter. Mix with the dough hook until incorporated.
Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.
Preheat the oven to 350 degrees F.
Lightly flour a work surface, turn out the dough and punch it down to release the built up gases. Divide the dough in 1/2. Cover 1 piece with a damp towel as you roll the other
piece into a rectangle 8 by 14 inches and 1/4-inch thick. Let the dough rest while you roll the other out. Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in 2 greased 8-inch cake pans. (Alternatively, lay the dough straight out in 2 greased tube pans.) Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
Bake the cakes for 45 minutes; then let cool in the pan.
Enjoy Stefanie at Naughty or Nice Boutique