Skip to main content
Dessert

Egg Filling with Almond Paste

A sweet roll made from almond paste dough filled with almond paste and eggs, rolled, proofed, baked, and topped with nuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Egg Filling with Almond Paste

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Mix almond paste and sugar into a smooth paste.

  2. Add whole eggs and egg yolks, mixing until smooth.

Shape the rolls

  1. Roll out dough into a thin sheet on a table.

  2. Cut into long square pieces, each about 10x6 inches.

  3. Spread filling on each piece or use jam, cinnamon sugar, chopped citron, nuts, or sultanas.

  4. Roll up like a jelly roll.

  5. Form into a ring shape.

  6. Join the ends together.

  7. Place on pans.

  8. Let rise until half proved.

  9. Cut the top around the center, almost to the center of the roll.

  10. Finish proving.

  11. Egg-wash the rolls.

Bake and finish

  1. Bake at 350°F (175°C).

  2. Ice when done.

  3. Sprinkle with chopped nuts while the icing is soft.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almond paste
Provides the rich almond flavour and a moist, tender filling.
Sugar
Sweetens the filling and helps it form a smooth, spreadable paste.
Eggs
Bind the filling into a smooth mixture and add richness and moisture.
Egg yolks
Add fat and richness to the filling and help it hold together smoothly.

The step that matters

Let rise until half proved. Rolls that are underproved or overproved will bake up dense or collapse, so the rise must be timed carefully before the final proof.

Swap the almond

How well each one fits the dish's main ingredients (sugar, egg):

  1. Pecansfits about as well
  2. Almondthe original
  3. Chestnutfits about as well
  4. Milletfits less well

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes