Sourdough cakes with triple filling and crispy sugar crust,
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ingrediencie
Cesto
500 g plain flour 100 g butter (melted) 250 ml milk 1 pk fresh egg yolk 3 tbsp powdered sugar 2 tbsp honey 1 tbsp salt 21 g fresh yeast
Filling
250 g soft cottage cheese 2 tbsp caster sugar 1 tbsp vanilla pudding powder 1 packet vanilla sugar’ white and milk chocolate jam or jam to taste
For the top
100 ml cane sugar 1 pk fresh egg white
progress in the video above
Cottage cheese, chocolate and jam. Three of the most popular fillings in one tart with a crunchy sugar crust☺️ The light, very tasty brioche-like pastry goes fantastically well with the rich sweet filling. In our house the kids love them☺️
1.
In one bowl, first mix the flour, sugar and salt with a spoon. Add the liquid butter, egg yolk, honey and yeast swelled in milk. Make a semi-soft dough which separates from the bowl. Knead the dough briefly to form a loaf and put it in a warmer place to rise for about 1 hour. This dough rises a little slower, hence the 1 hour
2.
While our dough is rising, we will prepare everything else. For the custard filling, mix together the cottage cheese, 2 tbsp icing sugar, 1 vanilla sugar and 1 heaped tbsp custard powder. Next, your favourite jam, preferably baking jam so it doesn’t ooze out. Next, the white and milk chocolate, which you break into cubes. Finally, brown sugar for the “coating”. Brown sugar because it bakes beautifully until crispy, has a caramel-like taste and goes well together
3.
Turn the risen dough out onto a lightly floured board, divide it into 8 equal parts and knead each dough briefly into a loaf once more with a minimum of flour. Work with the dough immediately.Roll out the loaf to a thickness of 4-5 mm, first put 1 tbsp cottage cheese, then chocolate, jam and 2-2 cubes each of chocolate.Close the dough properly and place it on a floured board with the closed part down. For a better idea of the progress, you can also watch the video
4.
After filling each cake with the top side down, place each one in the egg white and then the sugar afterwards, which sticks to it beautifully 🙂 Place the cakes on a baking tray with the paper further apart, sugar side up. Then make 3 deeper cuts in each cake with scissors so that the filling can be seen along the way. Finally, leave the cakes to proof for 20 minutes and in the meantime preheat the oven to 180 °C. Finally, bake the cakes for 25 minutes. It is better to keep an eye on it, because every oven bakes a little differently.
5. The cakes are fantastic! The dough is similar to brioche dough, it is light and very tasty. The filling is more than enough, as it should be for 1 cake 🙂 And as a bonus, a crunchy sugar coating with a hint of caramel What more could you ask for? They are at their best right after baking, or on the day of baking. But they are also very good the next day, if they stay at all I believe you will like them! Bon appetit 😉
6.
You can also find more of my recipes on my blog: cesminazuenal.blogspot.com
