Easter Egg Hunt Cake
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
62
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Almond1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
Spread the almonds on a baking sheet and bake until toasted, 6 to 8 minutes
3
Let cool, then finely grind in a food processor
4
(Leave the oven on
5
) In a large bowl, whip the butter with a mixer on medium speed until smooth
6
Add the sugar and cream together until thoroughly combined
7
Add 1 egg and the egg yolk and mix until blended, scraping down the sides of the bowl occasionally
8
Fold in 1/2 cup ground almonds, the flour, almond extract, vanilla extract and orange liqueur with a rubber spatula
9
Stir the rabbit figurine into the filling, if using
10
Unfold the puff pastry on a floured surface and roll out slightly
11
Cut 1 piece into an 11-inch circle and the other piece into a 12-inch circle
12
Place the 11-inch round on a baking sheet lined with parchment paper
13
Beat the remaining egg with 1 tablespoon cold water
14
Brush the edge of the pastry with the egg wash
15
Spread the almond filling in an even layer in the center, leaving a 1 1/2-inch border
16
Gently lift the 12-inch round and place it over the filling so the edges match up
17
Press down on all the edges so the egg wash acts as a glue to stick the pastry together
18
Crimp the edges with a fork to seal
19
Brush with any remaining egg wash
20
Place the cake in the refrigerator to firm up slightly, about 15 minutes
21
Bake the cake until the pastry is golden brown and puffs up slightly, about 35 minutes
22
(Tent with foil if the cake is browning too quickly
23
) Let cool before serving; the cake will shrink as it cools
24
Photograph by Ryan Liebe