27. ožujka 2011.

Daring Bakers' Challenge, March 2011: Yeasted Meringue Coffee Cake


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.


A challenge that could be finished in just one afteroon was just what I needed to get me back on track after getting everything in place in our new apartment. It was also a good excuse to get familiar with my brand new oven and other kitchen appliances and a great chance for the first photoshoot in my new "studio". :)


 The coffee cake was everything I expected it to be and even more. The soft and moist cake filled with crunchy nuts, oozing dark chocolate and tangy raspberries turned out to be a match made in heaven. This recipe is a keeper and I'll come back to it again, that's for sure.


A big thanks to Ria and Jamie for this delicious challenge. It was one of my favorites so far.


Raspberry Chocolate Meringue Coffee Cake

For the yeasted coffee cake dough:
600 g flour
55 g  sugar
¾ teaspoon salt
1 package (7 g) active dried yeast
180 ml  whole milk
60 ml  water (doesn’t matter what temperature)
35 g  unsalted butter at room temperature
2 large eggs at room temperature

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. 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 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.

For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
1 teaspoon lemon juice
110 g sugar

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 sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

For the filling:
110 g chopped toasted hazelnuts
30 g brown sugar
¼ teaspoon ground cinnamon
170 g coarsly chopped bittersweet chocolate
3 handfuls of frozen raspberries 

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, chocolate and the raspberries separately.

For the eggwash:
1 egg, beaten
1 tablespoon milk
 
Assemble the Coffee Cakes:
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 a  50 x 25 cm rectangle. Spread half of the meringue evenly over the rectangle up to about 1 cm from the edges. Sprinkle half of your filling of choice evenly over the meringue (example: half of the cinnamon-sugar followed by half the chopped nuts, half of the chopped chocolate and half of the raspberries).
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 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.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar. These are best eaten fresh, the same day or the next day.


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Broj komentara: 26:

  1. Cestitke na useljenju! Studio je bombona :)

    OdgovoriIzbriši
  2. Welcome to your new apartment, and what a wonderful way to break in your new kitchen! Your coffee cake looks delicious and the raspberries sound like the perfect addition to the recipe, and give a beautiful splash of color, too. Wonderful job.

    OdgovoriIzbriši
  3. Skroz samu drugom filmu i sasvim nešto drugo radim, nisam imala namjeru ovajmjesec sudjelovati, ali sad si me navukla. Idem ga probati napraviti.
    Tvoj super izgleda, ali ja sam kupljena jastucima. :)
    Očito je da si stvorila jedno ugodno gnijezdašce. :))
    Čestitke!

    OdgovoriIzbriši
  4. Joj kako mi je drago da si tu, baš si mi falila. Imam osjećaj da od stare ekipe više niko ne objavljuje ili objavljuje jako rijetko. :)

    Nadam se da ćeš negdje staviti i koju fotkicu stana (na fejs?), ovo što se na ovim fotkama vidi izgleda prekrasno.

    Fotke i izvedbu kolača je suvišno komentirati, ti to uvijek napraviš toliko savršeno i uvijek me oduševiš. :)

    OdgovoriIzbriši
  5. čestitke na useljenju, uređenju... :) krasno izgleda kolač, kao uvijek-vrhunske fotke!

    OdgovoriIzbriši
  6. Love your inclusion of raspberries, they look gorgeous! Great job on the challenge.

    OdgovoriIzbriši
  7. Beautiful job on the coffee cake! Gorgeous photos too. Glad to hear this is a favorite to you as much as it was to me :D

    OdgovoriIzbriši
  8. A splendid coffee cake! I love your clicks and the background with the couch.

    Cheers,

    Rosa

    OdgovoriIzbriši
  9. Želim vam da uživate u vašem kutku koji, koliko se ovde vidi, predivno izgleda :))) SRETNO!
    A fotkice i sve ostalo savršeno...
    I da, jako sam se obradovala tvom novom postu i volela bih da ih ima malo češće ;)

    OdgovoriIzbriši
  10. Čestitke na useljenju, koliko vidim iz slika izgleda jako ugodno. Kolač kao i slike prekrasno es olvejs :)

    OdgovoriIzbriši
  11. What gorgeous photography as always and the flavour profile with berries sounds delectable superb work on this challenge and I hope the new apartment is a joy for you.

    Cheers from Audax in Sydney Australia.

    OdgovoriIzbriši
  12. The slices of coffee cake look lovely. Yes, it was great to do a challenge that didn't take all that time.

    OdgovoriIzbriši
  13. Ja obožavam nove početke, neki ljudi se ne maknu cijeli život iz istog stana, a ja bih mijenjala sve iz početka jednom godišnje, samo da nije tako naporno :)))
    Odlično napravljen kolač, i tvoja kombinacija s čokoladom i malinama mi zvuči fantastično.

    OdgovoriIzbriši
  14. Bravo Monika, vidjela sam post još jučer na poslu, a tamo stignem eventualno škicnuti na bloger..
    Po sličicama zaključujem da si stvorila ugodan i topao obiteljski kutak i želim ti da uživaš u njemu u svakom smislu..
    Kolač izgleda više nego fenomenalno, oduševljena sam potpuno i to je svakako kolač po mom guštu..Za fotografije je već bezveze stalno ponavljati, svi znamo koliko su očaravajuće..

    OdgovoriIzbriši
  15. Čestitke na useljenju. Baš ti lijepo izgleda kolačić.

    OdgovoriIzbriši
  16. Cestitke za useljenje! Kolac i fotografije prelepe, kao i uvek :)

    OdgovoriIzbriši
  17. Srecno useljenje!
    Ja sam to prosla pre dve godine i sad kad se setim uzelim se tog vremena i mislim da nikada necu zaboraviti miris novog stana i namestaja. Uzivajte, draga!

    Slike, po obicaju, odlicne!

    OdgovoriIzbriši
  18. Danima bih mogla gledati ove tvoje prelijepe slike.
    Srecno useljenje :-)

    OdgovoriIzbriši
  19. Izgleda bozanstveno, divni sastojci, svakako cu isprobati. Cestitke na useljenju i sretno!

    OdgovoriIzbriši
  20. Čestitam na useljenju draga Monika :). Kolač je predivan, sviđa mi se punjenje, i jako mi je drago da si opet aktivna na blogu! :))

    OdgovoriIzbriši
  21. prvo veliki pozdrav od Ivane! iako često čitam tvoj blog, do sada nisam komentirala. ovaj me je kolač zaintrigirao i voljela bih ga napraviti, ali mi nije jasna meringue - imam osjećaj da bi to moglo curiti iz savijenog tijesta... imaš li kakav savjet ili trik? hvala unaprijed i čestitke na useljenju u novi stan - to je uvijek veselje!

    OdgovoriIzbriši
  22. Hvala vam svima na lijepim komentarima i željama. Iako stan još nije u potpunosti namješten, ja sam presretna jer neopisiv je osjećaj napokon biti svoj na svome. Čak i na početku, kad nismo još imali ništa osim madraca, a suđe smo prali u kadi, bilo nam je lijepo i ugodno, jer ipak niti namještaj ne čini dom, već ljudi koji u njemu žive i atmosfera koju si sami stvore. Moram priznati da mi je jako falio blog, vaši postovi, fotić...Jedva čekam da se ponovo zalaufam :)

    @Andrea, bit će fotki ali tek kad bude sver na svome mjestu. Fale još oni detalji koji zapravo daju završni pečat i podižu čitav prostor, kao što su police i sitnice na njima, fotografije na zidovima, zavjese...Sve u svoje vrijeme :)

    @Ivana, drago mi je da pratiš blog i da si se ipak odlučila javiti :) što se tiče meringuea, ne moraš se bojati. samo moraš slijediti recept i čvrsto istući bjelanjke i neće iscuriti. ako i malo iscuri, nije ništa strašno jer će se ispeći i na taj način očvrsnuti. u svakom slučaju, ne moraš se bojati poplave u pećnici :)

    OdgovoriIzbriši
  23. Your photos are really beautiful! Raspberries and hazelnuts are great combination :) Wish I had some raspberries in my pantry/freezer. Must have been divine :)

    OdgovoriIzbriši
  24. omg....looks out of the world...stunning clicks...
    great to find your blog..happy to follow u..:)
    do stop by mine sometime..
    Tasty Appetite

    OdgovoriIzbriši
  25. Kolač izgleda odlično, a slikice su ti zakon! :)

    OdgovoriIzbriši