John Myers
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Nut Wreath Grandma’s Style
The perfect nut wreath grandma’s style recipe with a picture and simple step-by-step instructions.
dough
- 125 g Soft butter
- 300 g Flour
- 2 tsp Baking powder
- 2 tbsp Milk
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 piece Egg
filling
- 150 g Ground hazelnuts
- 50 g Ground almonds
- 100 g Sugar
- 5 drops Bitter almond flavor
- 0,5 piece Egg yolk
- 1 piece Protein
- 4 tbsp Hazelnut liqueur
For painting
- 0,5 piece Egg yolk
- 1 tbsp Cold milk
- In grandma’s recipe there is 4 tablespoons of water for the filling. Well I think water is there for washing etc., but it doesn’t have to be in the cake. So I took 4 tbsp nut liqueur and ground almonds with the nuts.
- The pictures explain all the recipe steps but are not special. I just took pictures. Sometimes it annoys me that so many people take pictures while baking or cooking.
- Dough: Knead all the dough ingredients into a shortcrust pastry. If the dough sticks, refrigerate it for a while.
- 4th filling: mix together hazelnuts, almonds, sugar, bitter almond oil, egg yolk, egg white and hazelnut liqueur. The mass should be smooth, possibly stir in a tablespoon of water.
- Roll out the dough into a rectangle approx. 30 x 40 cm. Spread the filling on top and roll up the dough from the longer side. Place the roll on a baking sheet.
- Whisk half the egg yolk with a tablespoon of milk and brush the rolling pin with it.
- Cut the rolling pin about 1/2 cm deep into a triangle shape. (as you can see, I cut a little too deep)
- Bake the cake on the 2nd rack from the bottom at 180 degrees for about 45 minutes until golden.
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