2 cups all-purpose flour, sifted
2 tablespoons active dry yeast
1/2 teaspoon salt
2/3 cup unsalted butter or margarine, softened
125g honey
5 large egg yolks
1/2 cup milk
1/4 cup chopped almonds or hazelnuts
1 tablespoon grated orange zest
2 tablespoons freshly squeezed orange juice
Filling and topping: 3/4 cup all-purpose flour, 2 tablespoons honey, 2 large egg whites, 2 tablespoons water
2 cups all-purpose flour, sifted
2 tablespoons active dry yeast
1/2 teaspoon salt
2/3 cup unsalted butter or margarine, softened
125g honey
5 large egg yolks
1/2 cup milk
1/4 cup chopped almonds or hazelnuts
1 tablespoon grated orange zest
2 tablespoons freshly squeezed orange juice
Filling and topping: 3/4 cup all-purpose flour, 2 tablespoons honey, 2 large egg whites, 2 tablespoons water
Sift together the flour, yeast, and salt
Beat in the butter or margarine until creamy
Gradually add the all-purpose flour, beating continuously
Add the honey and mix well
Beat in the egg yolks one at a time, beating continuously
Alternate adding the dry ingredients and milk, mixing well after each addition
Add the chopped nuts, orange zest, and orange juice
Mix until combined
Divide the batter evenly between two 20cm round cake pans prepared with butter or cooking spray and dusted with all-purpose flour
Bake in a moderate oven for 25-30 minutes
Let cool completely before filling and topping
To fill and top, mix together the ingredients
Pour into a saucepan over simmering water and beat until the desired consistency is reached.
