Beat 4 eggs with 125 gram sugar until they are white;
add 75 gram butter and stir well; carefully add the flour. Put the batter
in a pie mold and bake it 30 minutes in the oven at 170 degrees
Celsius. Allow the cake to cool
down and slice it in two. Sprinkle the Kahlua on the bottom half and
distribute the jam on top of it. Close with the top half. Split the
remaining eggs. Beat the remaining butter with the two egg yolks, the
remaining sugar and the coffee until it it creamy and spread it over
the top and the sides of the pie. Sprinkle the pie with shaved almonds
and decorate it with coffee beans.
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Mix the flour with
the yeast, 1 1/4 cup milk, 50 gram sugar, 3 eggs and 50 gram butter
and knead for 10 minutes. Allow the dough to rise one hour and roll
it out to a thin rectangle. Bring in the meantime the milk to the boil
with the poppy seeds, the remaining sugar and the remaining butter and
simmer for 15 minutes. Add the remaining eggs, the apricots, the almonds
and the orange peel. Distribute this mixture over the dough and roll
it up. Put the roll in a baking pan and allow it to rise one hour more.
Bake the bread 35-40 minutes in the oven at 180 degrees
Celsius.
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