Yeasted Meringue Coffee Cake ~my 1st Daring Bakers challenge, March 2011~
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. They challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake from a recipe found by Jamie from her dad’s collection of hand-written recipes from the 1970’s.
Around the last week of every month, ovens around the world dole out delectable victuals to feed their blogs. I have often salivated lustfully at luscious creations from these magical kitchens… and have been apprehensive if I could ever rise to such exacting standards considering that baking isn’t exactly one of my fortes. I only just get by – but ofcourse I dream big – and so I joined the ranks of the Daring Bakers and this Yeasted Meringue Coffee Cake is my first challenge.
I didn’t fool around with the proportions as I was unsure of the results, but couldn’t help playing around with the fillings. So in the end I made two of these cakes, one with a filling of chocolate and coconut, and the other, inspired by middle eastern breakfast called Knefe bel-Jeben, I filled with rose scented middle eastern semolina cake called Basbousa. The results were lovely, delicious fresh out of the oven and even better the next day. The version with Basbousa was a bit dry but I poured some extra syrup right before eating and it was fine.
Recently I have been very busy, shifted into a new home and all that goes with it. At the time of the challenge there was a lot of packing and reorganizing going around and I was hard pressed for time, so I prepared the dough the previous day and refrigerated it, next day as I put it out on the counter to come back to room temperature while I went about preparing the basbousa, and meringue. The rest is all about assembling.
Ingredients for Meringue Coffee Cake
(Makes 2 coffee cakes, if you want just one cake, halve the amounts)
For the meringue
3 large egg whites at room temperature
For the chocolate coconut filling
1 cup coarsely chopped chocolate
For the basbousa filling
1 Basbousa cake
1. For the dough: In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.
Recipe for Basbousa
This is so incredibly simple to put together, I was very happy to have got around to making this semolina cake, next time I plan to bake this as is and not stuffed into anything – it does deserve a special place on the table.
1 cup semolina flour
for the syrup
1/2 cup water
1. In a medium bowl, mix together the semolina flour, sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
Assembling the Coffee Cakes
1. Line 2 baking sheets with parchment paper.
4. Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
5. Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
6. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.