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One of the cakes I served at work on the day of my birthday.  I know it is not very fancy but the taste was amazing and I know my lab members like sweet things like this one. I took the recipe from here and used half of the ingredients. Because of the addition of yeast this cake is the best fresh or the next day. Enjoy!

Ingredients for 2 big twists:

3 cups flour

½ cup luke warm butter milk

2 large eggs

3 tbsp sugar

½ tsp salt

60 g melted butter

7 g dry yeast or 14 g fresh

zest and juice from one lemon

Mix the flour with dry yeast, add the rest of the ingredients in the end adding melted butter. Knead as long as the dough will be smooth and elastic. Move to the bowl, cover with kitchen cloth and let it rise (around 90 minutes).

Filling:

500 g cottage cheese or quark

2 egg yolks

½ -2/3 cup sugar with vanilla

50 g butter, room temperature

zest from 2 lemons

candied lemon skin (I did not use that)

Mix all the ingredients.

Knead the ready dough, divide it in 2 parts and roll each of them into a rectangle (25 x 35 cm). Put half of the filling in the middle of the rolled dough and cover it with one edge of the dough and then with the other. Stick the ends (see here for pictures how it looks like).

Ready twists place on a baking tray lined with paper, sprinkle with flour and let them rise for around 30 minutes. To avoid twists to stick to each other place a piece of paper between them. Just before baking make a cut in the middle of each twist almost to the bottom, leaving 5 cm on each side. Brush with beaten egg mixed with 1 tbsp of milk. Sprinkle with crumble.

Bake around 30 minutes until golden at 190°C. Cool down before serving.

Ingredients for the crumble:

100 g flour

50 g sugar with vanilla (or vanilla sugar)

60 g melted butter

Mix all the ingredients till they form a crumble.

Additonal info: You can bake the twists in the bread tin. It will not flatten so much.

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