The "cake part" of this cake is similar to a cream puff, so it's quite airy and light. I've even omitted the crust and used this recipe as an eclaire cake, putting French vanilla pudding on the bottom cake, stacking the 2nd cake on top of that, and using a chocolate glaze over all.
How to Make Danish Kringle
- Heat oven to 350*. Cut 1/2 C. cold butter into 1 C. flour until size of small peas. Sprinkle 2 T. ice water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat each half into rectangle, 12"x3" on ungreased cookie sheet. Set aside.
- Heat 1/2 C. butter & 1 C. water to rolling boil; remove from heat. Quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth & glossy. Spread half of the topping over each rectangle. Bake until topping is crisp & brown, about 1 hour. Turn off oven and let cakes rest in hot oven for another 5 minutes. Remove from oven & cool. (Topping will shrink & fall, forming the custardy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts.
- POWDERED SUGAR GLAZE
1 1/2 C. powdered sugar
2 T. butter, softened
1 1/2 t. almond extract
1-2 T. milk
Stir in milk a teaspoon at a time until glaze is desired consistency. Spoon over cooled cakes and sprinkle with nuts. I like to use almonds, but any nut will do.