Frazipan Danish Almond Cake Food

FRANGIPANE

Frangipane image

This can be used as a filling for coffeecake, Danish pastries, croissants, or mixed with fruit for pies. It can also be used plain as a tart filling. If you measure by weight, each ingredient is used in equal amounts.

Provided by CHRISTINIBEANIE

Categories World Cuisine Recipes European French

Time 15m

Yield 16

Number Of Ingredients 5

Ingredients

½ cup almond paste
½ cup butter, softened
½ cup beaten egg
½ cup white sugar
1 cup all-purpose flour

Steps:

In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 15.7 g, Cholesterol 43.5 mg, Fat 8.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 52.3 mg, Sugar 6.3 g

FRANGIPANE

Frangipane image

Provided by Food Network

Categories dessert

Time 25m

Number Of Ingredients 8

Ingredients

4 ounces almond paste
1/4 cup sugar
1 egg
1 yolk
1/2 stick softened butter (2 ounces)
3 tablespoons flour
2 1/2 cups confectioners' sugar
2 tablespoons water, lemon juice or dark rum, or a combination

Steps:

Combine almond paste, sugar, egg and egg yolk in mixing bowl. Beat with paddle on medium speed until smooth. Add butter in 3 additions; beat until light. Lower mixer speed to low; beat in flour until absorbed.
WATER ICING: Combine sugar and liquid in a small saucepan and stir to a creamy consistency. Heat to luke-warm over low heat, stirring constantly. Apply warm; reheat if necessary.

FRAZIPAN (DANISH ALMOND CAKE)

Frazipan (Danish Almond Cake) image

I got this recipe from Odense website (they produce the almond and marzipan paste). It's super easy, it's very light, very almondy.

Provided by Nolita_Food

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

7 ounces almond paste (Odense)
1/2 cup sugar, room temp
1/2 cup butter, room temp
3 eggs, slightly beaten
1/2 cup cake flour

Steps:

Preheat oven to 350°F.
Grate the almond paste.
Add butter and sugar, mix well.
Add eggs gradually, stir with whisk until fully incorporated.
Use a spatula to FOLD in the flour (don't whisk, the cake will turn out very tough).
Pour cake batter into a 10-inch tart pan, bake for 30 minutes or until toothpick inserted comes out clean.
Sprinkle powdered sugar or top with fruits (optional).

Nutrition Facts : Calories 329.1, Fat 20.7, SaturatedFat 8.6, Cholesterol 109.8, Sodium 110.5, Carbohydrate 31.9, Fiber 1.4, Sugar 22.2, Protein 5.5

DANISH ALMOND KRINGLE

Danish Almond Kringle image

Categories Bread Cake Bake Almond Pastry

Yield makes 16 servings

Number Of Ingredients 19

Ingredients

2 1/4 teaspoons (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk, 105° to 115°F
1 cup heavy cream, at room temperature
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon freshly ground cardamom (see Note)
8 tablespoons (1 stick) chilled unsalted butter, cut into slices
For the Almond Filling
One 8-ounce package almond paste (about 1 cup)
1/2 cup chopped blanched almonds
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
For the Topping
1/3 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Steps:

In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

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