Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 tablespoon sugar

  3. 3 ounces cake yeast

  4. 2 cups warm milk

  5. 1 1/4 cups sugar

  6. 1/4 teaspoon vanilla extract

  7. 1 teaspoon salt

  8. 10 egg yolks

  9. 2 eggs

  10. 4 to 5 cups all-purpose flour , as needed

  11. 1/2 cup butter, clarified

  12. 14 ounces almond paste

  13. 5 egg whites

  14. 2 tablespoons unsalted butter , softened

  15. 8 ounces bittersweet chocolate, chopped

Instructions Jump to Ingredients ↑

  1. Make the sponge : Combine the flour, sugar , yeast , and warm milk ; then cover the bowl with plastic wrap and let sit at room temperature 1 hour.

  2. 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.

  3. Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.

  4. Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste , egg whites, and butter. Add the chocolate and mix until combined.

  5. Preheat the oven to 350 degrees F.

  6. 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.

  7. Bake the cakes for 45 minutes; then let cool in the pan.


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