Sweet Custard-Filled Ring Cake

In a large bowl, combine the yeast and 1 1/2 cups all-purpose flour

In a saucepan, heat the milk, butter or margarine, granulated sugar, and salt until warm, stirring to melt the butter

Add the ingredients from the bowl

Add the egg and yolk

Beat with an electric mixer on low speed for 1/2 minute

Scrape down the sides of the bowl and beat on high speed for 3 minutes

Add enough flour to form a smooth, elastic dough

Place it onto a lightly floured surface and knead for 3 minutes or until smooth

Shape into a ball and place onto a greased surface

Cover and let rise for 1 hour

Punch down the dough and place onto a lightly floured surface

Let rest for 10 minutes

Remove one third of the dough

Open up the remaining dough to form a rectangle, about 45 x 25 cm

For the filling: combine the granulated sugar, ground cinnamon, and firm egg white, mixing well

Mix carefully

Spread over the dough

Sprinkle with toasted cashew nuts

Roll it up, starting from the longer side

Place onto a greased baking sheet, seam-side down

Shape into a ring and close securely

Brush with water

With the remaining dough, form a rope about 60 cm long

Place over the dough on the baking sheet, forming another ring

With a pastry brush passed in flour, make 12 cuts across the smaller ring

Turn one piece outward and one inward

Let rise for about 45 minutes

Bake in a moderate oven preheated to (170°C) for about 30 minutes or until done

If it browns too much, cover with aluminum foil

Let cool with the glaze

Make the glaze by melting the butter or margarine until golden, stirring frequently

Let cool

Add the granulated sugar, milk, and vanilla extract slowly, mixing well