Title: Nut or Almond Ring
Categories: Dessert Cake
Yield: 6 Servings
| | | Cottage cheese and oil |
| | | Pastry (1) |
| | | FILLING: |
| 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 |
| | | FOR BRUSHING: |
| 1/2 | | Egg yolk beaten with 1 tbs. |
| | | 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