Marzipan Birthday Kringle - cooking recipe

Ingredients

Pastry
2 1/4 ounces active dry yeast (1 packet)
1 tablespoon sugar
1/2 cup warm milk (about 110 F)
1 cup whipping cream (about 75 degrees)
3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground cardamom (preferably fresh)
1/2 cup unsalted butter, cut into individual tablespoon portions
Almond Filling
8 ounces almond paste (about 1 cup)
1/2 cup chopped blanched almond
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon almond extract
Topping
1/2 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Preparation

Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.
Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.
Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.
Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.
Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.
Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.
Cover and let rise 45 minutes, or until puffy, but not doubled.
Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.