Update: Für das deutsche Rezept nach unten scrollen!
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Theses cakes were just gorgeous! We loved them both! The first was gone after one day. We had to bake a second one to get some photos of the product. And of course we loved them so much, we wanted a second one instantly. The original recipe is already for two cakes, but as we are only the two of us, that would have been too much. Also yeasted cakes and breads are the best on the day baked, and still good on their second day, but then they get dry. So it was better to bake a second one, after two days.
I filled the first cake with the filling provided in the recipe: Chopped pecans, semisweet chocolate and the cinnamon-sugar-mixture. That was indeed the best. For the second I used hazelnuts instead of pecans and milk chocolate, but it wasn’t as good as the first. But I have to admit, I used a different brand of chocolate, which wasn’t the right one for this kind of use. And the pecans were also a lot better than the hazelnuts. But in my opinion, pecans are the best nuts on… well, yes the world. And I recommend to chop the nuts yourself. The pieces are bigger and it just tastes better then. Sorry, it’s just like that. And I wouldn’t try using the bought chopped ones. I know it’s easier. But trust me here.
Is also used only one egg white for the meringue for one cake, because some people found two too much. I just can say, that one is enough and didn’t miss a second one. Below I give you the recipe, with my personal adjustments already incorporated.
I would really like to try a savory one with cheese and ham or anything. Just wondering, how it works out with the sweet meringue?! Anyone tried this out?
If sweet or savory, this is a perfect comfort treat for any time of the day and I highly recommend to bake this coffee cake. Accompanying this great cake with great comforting music, I recommend you The Shepherd’s Dog from Iron and Wine. It’s my favourite CD right now, that’s rotating upside down in my player these days. Love it!
Thanks for the great challenge!
Vor einem Jahr: Schokoladen-Macarons mit Himbeerfüllung
Hefekuchenkranz mit Nuss-Schoko-Meringue-Füllung
ergibt: einen Kranz
Für den Teig:
Zutaten:
-
300 g Mehl
-
25 g Zucker
-
1 Prise Salz
-
1 1/8 TL Trockenhefe
-
90 ml Milch
-
30 ml Wasser
-
70 g Butter
-
1 Ei
Die Milch mit der Butter in einer kleinen Kasserole erwärmen, bis die Butter geschmolzen ist. Das Wasser dazugeben. Abkühlen lassen, bis die Mischung lauwarm ist.
230 g Mehl, Salz, Zucker und Hefe mischen. Nach und nach die Milch dazugeben und verkneten. Wenn es ein homogener Teig ist, das restliche Mehl und das Ei dazugeben. Gut verkneten. 2-3 Minuten zusätzlich kneten.
Die Schüssel mit Folie oder einem feuchten Tuch abdecken und 45-60 Minuten gehen lassen, bis der Teig doppelt so groß ist.
Für die Füllung:
Zutaten:
Den Zucker mit dem Zimt mischen.
Für den Meringue:
Zutaten:
Wenn der Teig gegangen ist, den Meringue machen. Dazu das Eiweiß mit dem Salz steif schlagen. Die Vanille und nach und nach den Zucker dazugeben und weiterschlagen bis das Eiweiß sehr steif ist und glänzt.
Die Arbeitsplatte leicht bemehlen und den Teig auf eine Größe von 50 x 25 cm ausrollen.
Den Meringue gleichmäßig darauf verteilen, aber 3 cm zum Rand hin ausparen. Den Zimtzucker auf den Meringue streuen, dann die Nüsse und dann die Schokolade.
Den Teig von der langen Seite her aufrollen. Die Naht festdrücken. Einen Kreis bildend vorsichtig auf ein Backblech mit Backpapier legen, die Naht sollte unten sein. Die Enden zusammenbringen und zusammendrücken.
Den Kuchen nochmal abdecken und 45-60 Minuten gehen lassen.
Den Ofen auf 180° C vorheizen.
An der Außenseite in 5 cm Abschnitten einschneiden. Die Küchenschere hat dafür gut funktioniert. Keine Angst, man schneidet nicht zu tief in den Kuchen und es läuft auch nicht viel aus.
Das übrige Eigelb mit einem Teelöffel Milch oder Sahne mischen und den Kuchen damit bestreichen,
Den Kuchen 20-25 Minuten backen bis er goldbraun ist.
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Theses cakes were just gorgeous! We loved them both! The first was gone after one day. We had to bake a second one to get some photos of the product. And of course we loved them so much, we wanted a second one instantly. The original recipe is already for two cakes, but as we are only the two of us, that would have been too much. Also yeasted cakes and breads are the best on the day baked, and still good on their second day, but then they get dry. So it was better to bake a second one, after two days.
I filled the first cake with the filling provided in the recipe: Chopped pecans, semisweet chocolate and the cinnamon-sugar-mixture. That was indeed the best. For the second I used hazelnuts instead of pecans and milk chocolate, but it wasn’t as good as the first. But I have to admit, I used a different brand of chocolate, which wasn’t the right one for this kind of use. And the pecans were also a lot better than the hazelnuts. But in my opinion, pecans are the best nuts on… well, yes the world. And I recommend to chop the nuts yourself. The pieces are bigger and it just tastes better then. Sorry, it’s just like that. And I wouldn’t try using the bought chopped ones. I know it’s easier. But trust me here.
Is also used only one egg white for the meringue for one cake, because some people found two too much. I just can say, that one is enough and didn’t miss a second one. Below I give you the recipe, with my personal adjustments already incorporated.
I would really like to try a savory one with cheese and ham or anything. Just wondering, how it works out with the sweet meringue?! Anyone tried this out?
If sweet or savory, this is a perfect comfort treat for any time of the day and I highly recommend to bake this coffee cake. Accompanying this great cake with great comforting music, I recommend you The Shepherd’s Dog from Iron and Wine. It’s my favourite CD right now, that’s rotating upside down in my player these days. Love it!
Thanks for the great challenge!
One year ago: Chocolate Macarons with Raspberry Filling
Yeasted Meringue Coffee Cake
yields: one cake
For the dough:
Ingredients:
Heat the milk with the butter in a small saucepan, until warm and the butter has just melted. Add the water. Let the mixture cool, until it is not warmer than 35°C, if necessary.
In a large bowl combine 230g of the flour, the salt, sugar and the yeast. Gradually add the milk mixture and knead with dough hook of your stand mixer, until well blended. Add the rest of the flour and the egg. Knead again until everything is incorporated. Knead 2-3 minutes more.
Cover the bowl and let it rise until doubled, for about 45-60 minutes.
For the filling
Ingredients:
Combine the sugar and cinnamon in small bowl. Chop nuts and chocolate, if not chopped yet. Do not combine these ingredients. It’s easier to spread them separately.
For the meringue:
Ingredients:
Once, the dough has doubled make the meringue. Beat the egg white with the salt, until foamy and opaque. Add the vanilla and add the sugar gradually, until the egg white is very stiff, and forms glossy peaks.
Assembling:
On a lightly floured surface, roll the dough out into a rectangle 50x25cm. Spread the meringue evenly over the dough up to 3 cm from the edges. Sprinkle the cinnamon-sugar over the meringue, followed by the nuts and the chocolate.
Roll up the dough from the long side, like a jellyroll. Pinch the seam closed to seal. Carefully transfer the filled log to a baking sheet lined with parchment paper, seam side down. Bring the ends of the log around and seal the ends together, forming a ring.
Cover the cake again and let it rise to 45-60 minutes.
Preheat the oven to 180°C.
Make cuts along the outside edge at 5cm intervals. Kitchen Scissors work really good here. Don’t be afraid to cut too deep into the ring.
Mix the left egg yolk from the meringue with a teaspoon of milk or cream for the egg wash. Brush the cake with the egg wash.
Bake for about 20-25 minutes until risen and golden brown.
