This almond strudel is one of my favorite homemade cake recipes. This Polish traditional Christmas cake recipe might take some time to make, but it is really fool proof. The filling is easy to make and the strudel dough is also done quickly.
I found that when I make yeast dough and heat the milk to almost hot, the dough rises faster. Also, when you add the melted butter, make sure it is almost hot. This will also speed up the growth process.
The original recipe called for walnuts or pecans, but they are relatively expensive in Germany, so I changed it slightly and added almonds. It tastes just as good as the original.
I really hope that you will enjoy making this traditional Christmas cake recipe.
Prepare the yeast dough according to the recipe on the strudel dough page.
For the almond filling:
• 300 g walnuts or pecan (10.6 oz)
• 100g hazelnuts (3.5 oz)
• 100 g sugar (3.5 oz)
• 2 eggs
• 50 ml rum (1.7 fl oz)
How to make the strudel:
• While the yeast dough doubles its volume, prepare the almond filling. Grind the almonds and mix with sugar and the eggs. Add coarsely chopped hazelnuts, rum and mix well.
• Continue to follow directions on the strudel dough page to finish the cake.
• Once the cake has cooled off, one can sprinkle it with powdered sugar or ice it.
• Lemon juice
• Powdered sugar
Place the sugar into a bowl add slowly the juice while mixing. The amount of the sugar depends on the amount of the juice, so I recommend adding the juice to sugar, not the other way around. Once the mixture is liquid enough to be spread with a brush, apply it to the cake. If you add too much of the juice, simply add more powdered sugar. You can also substitute the lemon juice with lemon concentrate or any other fruit juice.
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