Coffee Yeast Cake

2012-05-19 22:11:31 UTC

Ingredients:

Default
0.8 pound Flour, all-purpose
0.5 pound Butter
0.75 teaspoon salt
2.0 tablespoon Sugar
0.25 pound Milk
1.0 tablespoon Yeast
3.0 each Egg Yolks
0.75 cup Raisins
0.25 cup Walnuts
0.32 pound sugar, powdered
3.0 each Egg Whites
0.5 cup Sugar, Cinnamon
0.25 cup Sugar, brown

Instructions:

Sift flour, sugar and salt together. Cut the butter into the flour mixture like making a pie crust. Don't overdo it... Add the egg yolks and toss to mix.

Add the COLD milk and mix. Do not knead... Idea is to NOT make it uniform, and to not overwork it.... Make it into one cylinder, and wrap. Put in fridge overnight.

Next day, whip egg whites till stiff, and add sugar....

Roll out dough... I did this on a sheet of parchment, so you can use the parchment to lift the dough.

Smear dough with softened butter...

Spread with egg mixture.

Sprinkle with cinnamon sugar.

Sprinkle with raisins, chopped nuts, brown sugar.

Roll up like a jelly roll.... Use the parchment to get the roll started. Make sure your tube pan is very well greased with butter. When rolled up, put it in the tube pan, SEAM UP. This is important as the bottom of the pan will be the top of the cake. In the picture, the cake is seam down.... this is a mistake.

Let rise for 1.5 hours.

Bake at 350 for 40 minutes (this time is very oven sensitive)
See what happend as a result of putting it in the pan seam down? It's splitting.

Some pictures when I tried to make individuals... Cut the dough in half for each set of 3. Was hard to roll wide and narrow. Had to piece the dough. To do so make sure you brush the excess flour off the dough.

Add about half the meringue.

Use the paper to roll.

And again.

Then use the top of the paper to pull the top dough onto the roll.

Cut into thirds, between 7.5 and 8.5 for each piece.

Put in pan.

Baked in BGE at 350, inverted plate setter below grid.

Close up

What the dough looks like with chunks of butter

Got them out

again

And yet again.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/61

Lilyan's Marble Cake

2012-05-18 07:31:23 UTC

Ingredients:

Batter
225.0 gram Butter
450.0 gram sugar, granulated
375.0 gram Flour, cake Use less
3.5 gram Salt, Flour or regular salt
15.0 gram Baking Powder
170.0 gram Milk
7.0 gram Vanilla
5.0 each Egg Whites

Chocolate
120.0 gram chocolate bitter sweet
60.0 gram Sugar
2.0 gram Baking Soda
50.0 gram water boiling

Instructions:

Cream butter and sugar

While butter creams, sift flour, salt and baking powder together.

Beat egg whites till stiff either while butter continues to cream, or in a separate bowl.

Melt chocolate in a double boiler. Stir in sugar and baking soda. When well melted, stir in boiling water.

Fold in the stiff egg whites.

Divide the batter into two portions, the white slightly larger than what will be the chocolate.

Add the chocolate mixture to the smaller batter portion and mix well.

Alternate adding globs of chocolate and vanilla batter to a greased and floured cake pan.

Bake in a preheated 350 degree oven for about 40 minutes. Wait for the smell of the baking cake to permeate the kitchen, then start checking for doneness. Cake should just start pulling away from the sides of the pan, and a cake tester should come out with crumbs, not clean. If clean, it's over baked.

I divide the milk into equal portions and divide the vanilla between them. Then I add 1/3 of the flour, mix it in, one half of the milk, mix, 1/3 of the flour, mix, last half of the milk, mix, last portion of flour and mix. All mixing is done by hand.

The milk will not mix right in.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/687

Recipes On Rails: New Recipes tagged with Mom,cake

Coffee Yeast Cake

Lilyan's Marble Cake