Knot-shaped Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,712 cal. | (177 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 150 g | (129 %) | ||
| Carbohydrates | 467 g | (311 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 36.6 g | (122 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 37.1 mg | (309 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 45.7 mg | (381 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,930 μg | (643 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 145.4 μg | (323 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 3,085 mg | (77 %) | ||
| Calcium | 569 mg | (57 %) | ||
| Magnesium | 479 mg | (160 %) | ||
| Iron | 19.2 mg | (128 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 51.7 g | |||
| Uric acid | 766 mg | |||
| Cholesterol | 914 mg | |||
| Complete sugar | 86 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 cube Yeast 42 grams (approximately 1.5 ounces)
- ¼ l lukewarm milk
- 60 grams sugar
- 100 grams chopped almonds
- 2 eggs
- 60 grams melted butter
- ½ tsp salt
- Pastry flour (to work)
- For decorating
- 1 egg yolk
- 1 Tbsp Whipped cream
- 20 grams slivered almonds
Preparation steps
For the dough: Put the flour in a bowl and make a well in the middle. Crumble the yeast into the well. Add in the lukewarm milk, 1 tablespoon of sugar and a little flour. Knead and let rest covered about 20 minutes. Add in the almonds, eggs, butter and salt and knead to a smooth dough that no longer sticks to the bowl. Let rest covered until it doubles in size, about 40 minutes.
Preheat the oven to 180°C (approximately 350°F).
Knead the dough again, form into a strand, then shape into a knot. Place on a parchment-lined baking sheet. Let rest again, covered, for about 10 minutes.
For decorating: Mix the egg yolk with the cream and brush onto the dough knot. Sprinkle with almonds and bake about 45 minutes, checking doneness with a toothpick.
Remove from oven and let cool on a wire rack.
