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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk. | 2. Add the remaining flour, the egg yolks, butter and sugar. | 3. Knead well for about 10 minutes, then let rise for 30 minutes. | 4. Roll out the dough to fit a 20 by 16 inch jelly roll pan. | 5. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. | 6. Bake in a preheated 350 F. | 7. oven for 45 minutes, or until golden. | 8. To make one 20 by 16 inch cake Dorothee V. | 9. Hellermann Das Kochbuch Aus Hamburg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
active yeast	1	package		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
egg yolk	6			328.44	3.6618	16.1772	27.0708
butter	14	tablespoons	softened	1197.0	54.998999999999995	37.400999999999996	100.8
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
almond	1	cup	blanched chopped	1927.12	0.0	0.0	218.0
sugar	2	tablespoons	coarse	39.975	7.501	1.2512	0.624
butter	4	tablespoons		1197.0	54.998999999999995	37.400999999999996	100.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.