Swiss Yeast Cake Recipe
This yummy Swiss Yeast Cake swept me off my feet, I bet it will do the same to you. This recipe will save you dollars which you have spent at European restaurants for similar or perhaps inferior taste. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
3/4 oz. fresh (compressed) yeast
1 tablespoon warm water
1 1/2 lb. strong plain (all-purpose) flour
1 teaspoon salt
4 oz.castor (superfine) sugar
1/4 pint + 4 tablespoons warm milk
4 oz. butter, melted
2 egg yolks, lightly beaten
Filling:
3 egg whites
4 oz. castor (superfine) sugar
6 oz. walnuts, finely chopped
Grated rind of 1 orange
Grated rind of 1 lemon
1 teaspoon grated nutmeg
Topping:
3 tablespoons clear honey, warmed
12 walnut halves
crystallized (candied) orange and lemon slices
Directions
Cream the yeast with the water.
Sift the flour and salt into a large bowl.
Stir in the sugar and make a well in the centre.
Pour in the milk, butter, egg yolks and the yeast liquid.
With one hand or a spatula, draw the flour into the liquid and beat until the dough comes away from the sides of the bowl.
Turn onto a lightly floured surface and knead thoroughly for 8-10 minutes until smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Meanwhile make the filling.
Whisk the egg whites until they form soft peaks.
Fold in the sugar, a little at a time, using a metal spoon, then beat until smooth and glossy.
Fold in the nuts, orange rind, lemon rind and nutmeg.
Turn the dough onto a floured surface and knead for 5 minutes.
Cut the dough into 2 pieces and roll each to a large rectangle.
Spread with the filling.
Roll up each piece of dough as for a Swiss (jelly) roll.
Place on separate greased baking sheets and form each roll into a circle, dampening the edges and pressing them together to seal.
Place in oiled polythene (plastic) bags and leave in a warm place for 45 minutes or until doubled in size.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Reduce the temperature to moderate, 350°F, Gas Mark 4 and continue to bake for 40 minutes.
Turn onto a wire rack and cool for 15 minutes.
Brush with honey.
Decorate with walnut halves and crystallized (candied) fruit slices.
Sift the flour and salt into a large bowl.
Stir in the sugar and make a well in the centre.
Pour in the milk, butter, egg yolks and the yeast liquid.
With one hand or a spatula, draw the flour into the liquid and beat until the dough comes away from the sides of the bowl.
Turn onto a lightly floured surface and knead thoroughly for 8-10 minutes until smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Meanwhile make the filling.
Whisk the egg whites until they form soft peaks.
Fold in the sugar, a little at a time, using a metal spoon, then beat until smooth and glossy.
Fold in the nuts, orange rind, lemon rind and nutmeg.
Turn the dough onto a floured surface and knead for 5 minutes.
Cut the dough into 2 pieces and roll each to a large rectangle.
Spread with the filling.
Roll up each piece of dough as for a Swiss (jelly) roll.
Place on separate greased baking sheets and form each roll into a circle, dampening the edges and pressing them together to seal.
Place in oiled polythene (plastic) bags and leave in a warm place for 45 minutes or until doubled in size.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Reduce the temperature to moderate, 350°F, Gas Mark 4 and continue to bake for 40 minutes.
Turn onto a wire rack and cool for 15 minutes.
Brush with honey.
Decorate with walnut halves and crystallized (candied) fruit slices.
