For this class, we made two very different cakes. The first was a sweet, yeasted bread filled with a ground almond mixture. It required two rises – a ferment and a proof – and after the bake, it’s iced with a sugared glaze. I couldn’t find the exact recipe online but this one is pretty close.
The second was a more traditional coffee cake batter that we layered with a cinnamon sugar and walnuts filling. This was a fun cake to make and it wasn’t very difficult so we had some fun with it. We created about three layers in a paper tube pan.
The process of making the almond ring was very similar to making a babka dough, but without the overnight cold ferment. The filling and shaping process felt very similar until we rolled the dough. Here we shaped the roll into a ring, and then using a pair of scissors, we cut slices into the ring, and twisted each piece so it lays flat on the parchment, forming a “petal” ring.
The best part – eating the fruits of my labors.
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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