I am at the point where I need to research for new recipes, as I went through almost all my regular ones. For this purpose I have a stack of magazines clippings and cookbooks at home that I go through in search of something that would fit my mood. Do you know what I mean? As crazy as it may sound – I can’t cook or bake just whatever comes first, I need to be in a mood…
This is how I found recipe for this cake. It was adapted from Martha Stewart Living magazine. The original calls for cherries, but I didn’t have them on hand so I just used apple slices. The truth is that if I could I would include apples in every other recipe, they’re so good. But going back to the cake – it has around 200kcal/slice, but if you want to shave some of them use Farmer’s cheese (usually in organic stores, coops, or healthy food sections) instead of cream cheese and it will go down to ~155kcal/slice. Enjoy!
- 2 1/4 teaspoons active dry yeast (one envelope)
- 1/4 cup + 2 tablespoons + a pinch of granulated sugar
- 3/4 cup warm milk
- 1 egg + 1 egg yolk
- 3 cups all-purpose flour
- 1 stick unsalted butter at room temperature
- egg wash: 1 egg lightly beaten with 1 tablespoon heavy cream
- 12 oz. cream cheese
- 1 egg yolk
- 2 tablespoons powdered sugar
- 1 1/2 cups fresh or thawed pitted sour cherries OR sliced apples
- In a small bowl combine milk with yeast and pinch of sugar. Let stand until yeast dissolves and the mixture turns foamy, about 5 minutes.
- In another bowl combine remaining sugar with egg and egg yolk.
- Add yeast mixture, mix well and set aside.
- In a mixer bowl combine flour with salt.
- Add yeast-egg mixture and mix with paddle attachment until almost combined, about 30s.
- Change to a hook attachment, add butter and knead for ~10 minutes, until dough is smooth and soft.
- Prepare floured surface and knead the dough few times until smooth.
- Butter a bowl and place the dough in it. Turn it to cover with butter, cover with plastic and let stand in warm place – until doubled in volume.
- In the meantime prepare the filling: mix cream cheese, powdered sugar and yolk until smooth and set aside.
- Prepare friut, if using.
- Punch down dough and transfer it to a floured surface. Let rest for 5 minutes.
- Roll out the dough to an 18-inch square.
- Spread filling leaving 1 inch margin.
- If using fruit: place pieces of fruit over the filling.
- Roll dough like a jelly roll and pinch seam to seal.
- Line baking sheet with a parchment paper.
- Transfer dough to the baking sheet and coil it into snail shape.
- Preheat the oven to 350°F.
- Cover with plastic and let rest for ~30 minutes.
- After that brush dough with egg wash and make 6 slits in the top.
- Bake 55 minutes in 350°F, and then decrease temperature to 325°F and bake for additional 15 minutes. Cover with foil if cake is getting to dark.
Yield: ~16 1-inch slices
Nutritional value (1 slice): Cal 201, Prot 5g, Carb 27g, Fat 8g, Fiber 0,7g