Vanilla Almond Tea Cake

Serves: 5
Total Calories: 657


1 package yeast active dry
1/8 teaspoon sugar
1/4 cup water warm (105° to 115°)
3 eggs yolk
1/2 cup milk
1 1/2 teaspoons almond extract
3 1/4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter or margarine
Vanilla Wafer Filling (see below)
Almond Glaze (see below)
almonds Sliced
* See note below.


* Vanilla Wafer Filling: Place 46 vanilla wafers, 2/3 cup slivered almonds, 1/2 cup sugar, 1/2 cup softened butter or margarine, and 1 teaspoon almond extract in a food processor bowl. Cover and process until well blended. If not using a food processor, crush wafers (you will need 1 3/4 cups) and chop almonds. Mix all ingredients in a bowl until blended. Makes about 3 1/2 cups. Almond Glaze: In a small bowl, mix 1 cup powdered sugar, 1 tablespoon half-and-half, 1 1/2 teaspoons softened butter or margarine, and 1/4 teaspoon almond extract until smooth. Makes about 1/2 cup. In a small bowl, dissolve yeast and 1/8 teaspoon sugar in warm water let stand until foamy, 5 to 10 minutes.

In a small mixer bowl at medium speed, beat egg yolks until thick and pale yellow. At low speed, beat in milk, yeast and almond extract until blended set aside.

In a large bowl, stir 2 1/2 cups of the flour, 1/4 cup sugar and 1 teaspoon salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles fine crumbs. Stir in yeast mixture until dry ingredients are moistened. Cover and let rise in a warm place, free from drafts, until light, about 30 minutes.

Stir in just enough of the remaining 3/4 cup flour to make a soft dough. On a lightly floured surface, knead until smooth and satiny. Place in a greased bowl turn to coat surface. Cover tightly and refrigerate for 1 hour or up to 24 hours.

Generously grease a 12-cup bundt pan. On a lightly floured surface, roll dough into a 20 x 15-inch rectangle. Crumble filling evenly over dough to within 2 inches of long edges. Starting from the long side, roll as for a jelly roll, sealing well. Carefully place seam-side up in bundt pan. Cover and let rise in a warm place, free from drafts, until almost doubled, about 2 hours.

Bake in a preheated 325° oven for 65 to 75 minutes or until a rich golden brown. Cool in pan for 10 minutes. Remove from pan cool on a wire rack. While warm, drizzle with Almond Glaze and top with almonds.

Nutritional Facts:

Serves: 5
Total Calories: 657
Calories from Fat: 341

This Vanilla Almond Tea Cake recipe is from the Marvelous Munchies Cookbook. Download this Cookbook today.

More Recipes from the Marvelous Munchies Cookbook:
Nana's Cake
Vanilla Almond Tea Cake

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