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.
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
And I decided not to make it.
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
Then a few hours ago I saw Monika’s challenge done and I’ve changed my mind.
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
But I also yearned for chocolate whole day, so I made some changes in the recipe, to comfort myself, since I’ve been past few days, weeks and months in a quite bad mood.
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
Recipe makes 2 round coffee cakes, each approximately 10 inches in diameter, but it can easily be halved to make one, what I did. The other changes I did refer to the batter. I reduced amount of flour for 50 g and added cocoa instead.
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
And for the filling I used:
– 150 g chopped roasted hazelnuts
– 150 g chopped dark chocolate
– 100 g candied cherries
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
Although, because of the meringue, I was afraid that cake would be too sweet, it wasn’t, especially my chocolate version was not. Actually, it has a slightly bitter note, and cherries and toasted hazelnuts, give it a nice flavour.
Yeasted Meringue Coffee Cake – Daring Baker’s Challenge – March 2011
Ingredients
Method
- In a large mixing bowl, combine 230 g of the flour, the sugar, salt and yeast.
- In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
- Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.
- With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 150 g flour and beat for 2 more minutes.
- Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the remaining flour) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
- Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
- In a small bowl, combine the cinnamon and sugar for the filling if using.
- You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.
- Once the dough has doubled, make the meringue:
- In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
- Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
- Line 2 baking/cookie sheets with parchment paper.
- Punch down the dough and divide in half.
- On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into 51 x 25 ½ cm rectangle.
- Spread half of the meringue evenly over the rectangle up to about 3/4 cm from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
- Now, roll up the dough jellyroll style, from the long side.
- Pinch the seam closed to seal.
- Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.
- Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
- Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 2 ½ cm intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
- Repeat with the remaining dough, meringue and fillings.
- Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
- Preheat the oven to 180°C.
- Brush the tops of the coffee cakes with the egg wash.
- Bake in the preheated oven for 25 to 30 minutes until risen and golden brown.
- The dough should sound hollow when tapped.
Hvala djevojke! 🙂
@Selma, hvala puno za komentar recepta i fotografija, posebno za rođendanske čestitke, koje sa kašnjenjem ( nije baš neka isprika, ali kako te nije bilo, razmišljala sam poslati mail, a onda sam nekako imala osjećaj, krivo možda, da imaš potrebu malo biti na miru od svega, pa nisam učinila ništa) i uz ispriku uzvraćam, sa doista velikom željom da ti se smanji obim posla, da je ruka bolje i da ćeš se uskoro aktivno vratiti u blogerske vode.
Što se mog rođendana tiče, nekako sam se mislila ove godine incognito provući ;), ali si me zaskočila. 🙂
Biti će nadam se nešto, ali naravno u solidnom zakašnjenju! 🙂
Čestitke, stvarno lijepo izgleda i fotkice su kao i uvijek vrhunske, ne samo da prezentiraju jelo, već dočaraju atmosferu. Ti štrudlasti kolači, pa još sa čokoladom i ovako fino posuti šećerom u prahu su stvarno “utješiteljski”, komad tog zadovoljstva na tanjuru i sve brige odu barem za taj trenutak.
Sretan ti rođendan, nadam se da će biti lijep i da ćete se dobro provesti. Pitam se šta si ovaj put spremila…
Divno ! I super je da si se predomislila i kolač ipak napravila. Promjene koje si unijela su i više nego dobro došle, vjerujem da si guštala i lijepo si udovoljila . Tako i treba ! 🙂 . Fotkice su prekrasne, sve skupa uistinu fantastično izgleda !!
Prekrasan je, tako sočan i čokoladno-višnjast! Sad si me zarazila, k vragu!
Divno izgleda, obavezno cu isprobati samo mi se tesko odluciti hocu li prvo tvoj ili Monikin 🙂 – stvarno ste majstorice!
E’ fantastico perfetto, ciao 🙂
Adding chocolate to the dough was a great idea! I will have to try this! It looks so delicious and your photos are splendid! What a great job you have done!
Thanks for visiting!
fakat si brza, nema kaj 😀 ideja s dodatkom kakaa u tijesto je pun pogodak, a s ovim višnjama mora da je torta posebno sočna. kvragu, gladna sam.
ajme, ogladnila!! pri tebi bi vse pojedla. 🙂
wow- your chocolate cherry version looks sooooo good!!
mmmm….I love the sound of your black-forrest inspired coffee cake, it looks delicious!
I like your chocolate and cherries idea. Looks great!
Čarobne fotke, i to si stvarno genijalno napravila!
Baš ti je lijepo uspio.Super ideja staviti kakao u tijesto.
ova tvoja verzija mi je jedna od naj koje sam vidjela do sad, fantastično
Wonderful that you made it and the chocolate dough looks stunning and the cherries so cute well done and the plating photography is stunning bravo to you.
Cheers from Audax in Sydney Australia.
Auuuff, jako jako ukusno i mirisno izgleda, čokolada, inijski oraščići, prhko tijesto, lješnjaci, višnje..teško je uopće tu sad izraziti se, fenomenalno! I još na ovim rustikalnim plavim tanjurima, oduševljena sam.
Ja sam se još davno ulogirala i ima me na DB-u..ali bi to bila znanstvena fantastika da bi još i to stigla uz moje svakodnevno 200 kolometarsko putovanje i dvoje male djece..
Premda kasnim, ovo hoću raditi, baš mi se sviđa, jer obožavam ovakve stvari, a i s punjenjem se može dati mašti na volju.
Odlično si ga napravila, i kojom brzinom ;))
Da dobro da si se predomislila i priključila zadnji čas ,jako je lijep a mislim i jako fin.
Dobro je pa si se predomislila..
Jako mi se dopada prvi kolaz i podloga za slikanje je zaista uspela! Sve pohvale…
Bogme si ti to odradila brzinski, svaka čast. Jako mi je zanimljiv ovaj recept, jedan od boljih do sada, a tvoj izgleda savršeno.
Inače i ja se prijavila za DB, sad samo treba vidjeti kad ću još i to stići. Bojim se nikad s obzirom na tempo kojim u zadnje vrijeme kuham i blogam. 😀 😀
Meni se jako dopada taj Daring Baker’s Challenge. Mislim da može da se nauči svačeg novog. I razmišljam da se priključim, jer ja sam prvenstveno “baker” 🙂 ali mi se ne uklapa u koncepciju bloga. Možda napravim izuzetak… Videćemo. 🙂
Divno ti je uspeo kolač, sigurno je veoma ukusan. Ja sam veliki fan bezea, samo što retko pravim kolače u kojima ga ima jer mislim da su suviše kalorični. A verovatno su isti kao i ostali…
Ne znam što mi je ljepše, kolač, fotografije ili prezentacija. Oduševljena sam i jednim i drugim i trećim.
Lijep pozdrav.
Ovo tako divno izgleda (dobro, da, kod tebe je dovoljno virnuti da dijeta padne u vodu, sva sreća što sam mršavica pa si svašta finog mogu bez grižnje savjesti priuštiti :D)! Uglavnom htjedoh napisat da ću svakako zapisati i isprobati tako da čim kiša ode, možemo guštat u vrtu uz kavicu. A budući da je ovdje sve tako fino servirano, dobro bi mi došla degustacija! Jel ostao koji komadić? :)))
Svaki put sam oduševljena nad tvojimi kolaćima. Ovo izgleda mmmmmmm stvarno dobro i mislim, da bi mogla da jedem tvoje kolaće bilo koji sat i bilo koje vrijeme 🙂
Izgleda veoma atraktivno!
Stunning pictures and your cake turned out great!
Prekrasno!!!!
Ooh, pa kad si to sve stigla? Izgleda fantastično, sočno i izazovno. Mljac!