Daring Baker Challenge, March 2011; Mets la main à la pâte! Yeasted Meringue Coffee Cake
Cooking Weekends
Cooking Weekends
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Ingredients

  • Ingredients
  •  
  • For the yeast coffee cake dough
  • 4 cups (600 g / 1.5 lbs.) flour
  • ¼ cup (55 g / 2 oz.) sugar
  • ¾ teaspoon (5 g / ¼ oz.) salt
  • 1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
  • ¾ cup (180 ml / 6 fl oz.) whole milk
  • ¼ cup (60 ml / 2 fl oz. water (doesn’t matter what temperature)
  • ½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ - 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version)
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  • For the meringue
  • 3 large egg whites at room temperature
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup (110 g / 4 oz.) sugar
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  • For the filling
  •  
  • Jamie’s version
  • 1 cup (110 g / 4 oz.) chopped pecans or walnuts
  • 2 Tablespoons (30 g / 1 oz.) granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate
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  • Ria’s version
  • 1 cup (130 g / 5 oz.) chopped cashew nuts
  • 2 Tablespoons (30 g / 1 oz.) granulated sugar
  • ½ teaspoon garam masala (You can make it at home – recipe below - or buy from any Asian/Indian grocery store)
  • 1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)
  • Egg wash: 1 beaten egg
  • Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

Instructions

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