Breakfast in bed

24Oct10

I was hungry for a yeast-cake with nuts. In my family, each sunday we had a cake – often baked with yeast. One day (to be exact, the 9th september 1990, this date is written in my mum’s cookbook) my mother tried a new recipe and made a yeast-cake filled with a nut- or almond-filling.

I decided to make this cake in the manner of a fridge-yeast-cake. This time no poppyseeds, but almonds. (Hazelnuts are perfect, too). Easy and quick – and perfect for a breakfast in bed, as it’s not complicated to eat.

I made the same dough as I did for the poppyseed cake. The recipe for the filling is from the book “Bayerisches Kochbuch” by M. Hofmann and H. Lydtin.

Prepare everything in the evening, bake the cake in the morning!

We need:

If you like raisins:

1 handful of raisins
some tablespoons of rum

If you don’t like raisins, omit them and add just a little bit of rum to the nut filling.
In a small bowl, mix raisins and rum. Let it sit for a while. (Maybe 1 hour)

for the dough:
300 g flour
about 10 g fresh yeast
a pinch of salt
about 150-200 ml milk
30-50 g butter (room temperature, it should be spreadable)
30-40 g sugar

Knead a dough, that is not too firm but firm enough for being rolled out.  Let it rest while you prepare the filling.

Filling:

200 g of finely ground hazelnuts or almonds
150 g of sugar
juice of 1/2 lemon
8 tblsp cream

In a dry skillet, toast the nuts/almonds until fragrant. Mix them in a bowl with sugar, add lemonjuice, cream and the rum of the raisins (drain them). The filling should be spreadable.

Then butter a loaf pan. Roll out the dough into a rectangle, the long side should be the length of your pan. Spread the filling, drizzle with the raisins.

Roll the dough – you get a “pinwheel-roll”. You can put this roll into the loaf pan.
Or you cut the roll in the middle (along the long side), put the to halves next to each other – the not-cut-sides next to each other (cut sides show “outside”) and twist the two halves around each other. Then you put the cake into the pan.

Put the pan into the fridge. The next morning, put the pan into the oven, turn the oven on 175°C and let bake the cake for about 45 minutes.

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One Response to “Breakfast in bed”

  1. Auch für Kuchen gilt: wer nie sein Brot im Bette aß, weiß nicht wie Krümel pieken.
    Ich habe nie verstanden, wieso Menschen im Bett frühstücken wollen.
    Den Kuchen aber, den würde ich am Nachmittag gern essen.


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