EASTER EGG HUNT CAKE
Hide a rabbit figurine or an almond in this cake: The person who gets it is the winner of the Easter hunt!
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until toasted, 6 to 8 minutes. Let cool, then finely grind in a food processor. (Leave the oven on.)
- In a large bowl, whip the butter with a mixer on medium speed until smooth. Add the sugar and cream together until thoroughly combined. Add 1 egg and the egg yolk and mix until blended, scraping down the sides of the bowl occasionally. Fold in 1/2 cup ground almonds, the flour, almond extract, vanilla extract and orange liqueur with a rubber spatula. Stir the rabbit figurine into the filling, if using.
- Unfold the puff pastry on a floured surface and roll out slightly. Cut 1 piece into an 11-inch circle and the other piece into a 12-inch circle. Place the 11-inch round on a baking sheet lined with parchment paper. Beat the remaining egg with 1 tablespoon cold water. Brush the edge of the pastry with the egg wash. Spread the almond filling in an even layer in the center, leaving a 1 1/2-inch border. Gently lift the 12-inch round and place it over the filling so the edges match up. Press down on all the edges so the egg wash acts as a glue to stick the pastry together. Crimp the edges with a fork to seal. Brush with any remaining egg wash. Place the cake in the refrigerator to firm up slightly, about 15 minutes.
- Bake the cake until the pastry is golden brown and puffs up slightly, about 35 minutes. (Tent with foil if the cake is browning too quickly.) Let cool before serving; the cake will shrink as it cools.
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