Danish Dough Coffee Cake

Name: Danish Dough Coffee Cake (Plunderkranz Kuchen)
Yield: Makes one 25 cm ring, about 12 servings
Cuisine: American
Ingredients: 75 g lightly toasted flaked almonds; 1 teaspoon vanilla extract; 3 tablespoons whole milk; 210 g icing sugar, sifted; ½ batch/425 g Viennese Danish Dough; 360 ml whole milk; 35 g unbleached plain flour; 5 medium egg yolks; 150 g almond paste, cut into 0.5 cm pieces (see Note); 65 g caster sugar; 140 g dried currants; 150 g snipped dried apricots; Finely grated zest of 1 small lemon; 2 teaspoons vanilla extract

Plunderkranz Kuchen

Preparation info

Makes one 25 cm ring, about
12
servings

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Baking this filled, split, and twisted cake in a ring or tube tin is a perfect way to get a symmetrical and moist result. The original recipe calls for candied orange peel, but I’ve substituted dried apricots to offset the sweetness of the currants and the almond filling.

Ingredients

½ batch/425 g Viennese Danish Dough

Americas
Europe
United States
Denmark
Pastry
Dessert
Pie
Vegetarian

Method

Butter a 25 cm ring or tube tin. For the filling, combine the milk and almond paste in a medium saucepan and set over a low heat. Whisk often to avoid lumps.
Thoroughly mix the sugar and flour in a small bowl, then whisk in the egg yolks all at once. When the milk