For the Cake
1 Pkg. active dry yeast
1 Tbsp. water, lukewarm
2 Eggs, slightly beaten
2 ⅛ Cups (300 g) flour
⅓ Cup, (50 g) sugar
¼ Tsp. salt
1 Tsp. ground cardamom (preferably fresh)
7 oz. Unsalted room temperature butter
For the Filling
5 Tbsp. butter
⅓ Cup sugar
½ Cup raisins
½ Cup citron, finely chopped
½ Cup almonds, chopped
Combine yeast and warm water in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently beat in the eggs.
Sift together the flour, sugar, salt and cardamom. Once well combined cut in the butter until the mixture resembles coarse meal. Mix in the eggs and work until you have a smooth elastic dough. Cover and let rise in a warm place until doubled.
Before working with your dough prepare your filling. Whip together the butter and sugar until light and creamy. Set side covered in a cool space.
Punch the dough down and turn it out onto a floured board. Knead dough, adding flour as needed to prevent sticking, until dough is soft and elastic. Roll out into a 6 x 34 inch long ribbon.
Spread the filling over the dough. sprinkle with raisins, citron and almonds. Fold the long sides toward the center with the edges overlapping slightly.
Form the dough into a kringle (or pretzel) shape on a large cookie sheet covered with parchment paper. Cover and let rise until doubled.
Brush the surface with egg and sprinkle with sugar and sliced almonds.
Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.
Ekte Norsk Mat--Authentic Norwegian Cooking is available for purchase, through the Vesterheim.
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