Yeast Spiral Cake With Cherries and Chocolate Cream

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Because I adore yeast cakes and home made jams.

Also, sometimes I’m just short for jars and in order to prepare new preserves I need to use something fast. That’s how I come up with delights like the one below.

It’s ideal for a Sunday afternoon desert 😀

Yeast:

20g yeast

1 teaspoon of sugar

1/2 cup milk

1/2 cup flour

Dough:

50g melted butter

1/2 cup milk

2 eggs

3 cups flour (and additional flower, up until a point when the dough won’t be sticky anymore)

1 tablespoon of sour cream

1/2 cup sugar

A pinch of salt

1 teaspoon of vanilla paste or vanilla extract

Jar of homemade cherries jam (or basically whatever you have will be good ;P )

3 spoons of Nutella or any other chocolate cream

Mix all the ingredients for the yeast together and leave in a warm place to rest for at least 20 minutes.

Mix the ingredients to form the dough and incorporate the yeast preparation into it with a long wooden spoon. Slowly start adding more flower up until the point when dough won’t be sticking to your hands.

Leave the mixed dough in a warm place to rise until it doubles in volume (you can cover the pot with a clean cloth; it will help make it grow faster).

When the dough has risen enough, divide it into two and roll both pieces between two sheets of baking paper (you can sprincle it with flour before start rolling). Put cherries jam on one piece and chocolate cream on the other. Roll both pieces and put them into a mold creating a spiral shape (i put chocolate piece in the midle but it’s fine however you’ll like it). Leave to rise for another30 minutes.

Bake at 180 degrees for 35-45 minutes, depending on your oven (old stoves have a nasty habit of heating up to a higher temperature than the one indicated on your thermostat). You can try to stick a wooden skewer in the cake and if it’s dry after taking it out, your cake is definitely ready.

Let it cool before removing the cake from the oven. Icing is always an option🙂

That’s it folks. Enjoy!

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