Chocolate Cream Karpatka

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Chocolate Cream:

• 2-1/4 cups milk
• 2 tsp vanilla
• Heat until comes to a boil
• In the meantime, in a large bowl, mis
• 3 egg yolks
• 1 egg
• 2 tbsps cocoa
• 1/2 cups sugar
• 2-1/2 tbsps cornstarch
• 1/4 tsp salt

Mix all until well blended.  Then, SLOWLY add some of the milk mixture, whisking constantly- keep adding until all combined.  Put all back in the pot and return to stove.

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Butter Almond Coffee Cake

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Almond Paste:

In a food processor, put

• 1-1/2 cups almond flour
• 1-1/2 cups confectioners sugar

Pulse a few times to blend, then add

• 1 egg white
• 1 tsp almond extract

Cinnamon Bun Coffee Cake

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• 2-1/4 tsp dry yeast
• 1/3 cup sugar
• 2/3 cup warm milk
• 3-1/2 cups flour
• 1/2 cup melted shortening
• 3 eggs
• 1 tsp salt
• 2 tbsps good shortening
• 1/2 cup brown sugar
• 1-2 tsp cinnamon
• chopped pecans for filling – optional

Dissolve yeast and sugar in milk in mixing bow.  Add 1 cup flour and beat until smooth.

Cheese Filled Crumb Coffee Cake

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• 4-1/2 cups flour
• 3/4 cup milk
• 6 tbsps butter
• 1/4 cup warm water (110 degrees or so)
• 1-1/2 tsp yeast
• 2 large eggs
• 1/2 tbsp salt
• 1/4 cup sugar

Put butter and milk in a small bowl and microwave for about 1 min or more until butter is melted – remove and cool slightly

Puffed Almond Coffee Cake

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1 cup flour

1/2 cup softened butter

2 tbsps water

Cut the butter into the flour using a pastry blender or a fork. Add the water and using a fork, mix until it forms a dough. Remove, cut in half. Put each half onto an ungreased cookie sheet and flatten with your until it is approximately 12″ x 3″

1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs

In a saucepan, heat the butter and the water to boiling. Remove from heat, stir in almond extract and then add the flour. Using a wooden spoon, quickly blend the mixture. Put it back on the stove and keep stirring for about 30 seconds or until it comes into a ball and does not leave a film in the pan. Remove. Add eggs one at a time using a mixture until well blended.

Spread one half mixture on top of each bottom. Bake at 350 degrees for about an hour until crisp and brown.

Glaze:

Mix 1-1/2 cups confectioners sugar with a 1/2 tsp almond extract. Add about 1-2 tbsps milk. Blend well. If too thick, add drops of milk until it is of drizzling consistency.

Drizzle glaze over cakes and top with slivered almonds.