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Sufganiyot Cake – Jelly Donut Cake

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A week before turning twenty five I began this journey on this little blog. I often describe it as little or that Roamingtaste is such a small piece of the internet, but in the four years that this has been in my life it has been a constant and a rather large part of my life. From the shores of New Zealand to London, with America, Iceland and Amsterdam along the way, there have been my recipes and thoughts on how best to detail places that almost always feel too big to describe.

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And then there are the recipes, so so many recipes have been made in the numerous kitchens. Though the last year they have been made in but one kitchen, something that hadn’t been a complete feature before. This will change soon enough though with my plans for the summer involving gallivanting and spending the last summer of my twenties with a level of carefree joy that I may not have again with the precious souls in my life. Stability in owned homes along with children will surely be a more common feature among the group of people I have in my life that are scattered about in the forthcoming years.

Today’s cake is a throw back to my favorite German cake or rather delight to be found in bäkerei’s the country over. Though it’s known by two names in Deutschland; in Berlin as Pfannkuchen (silent p and pronounced like funkuchen), which my mind automatically translates to ‘fun cake’ as for the rest of Germany this is referred to as ‘the Berliner.’ It’s the grown up version of a jelly filled donut in a cake and the jelly is replaced with a cream making this airy.

It’s odd that a jelly filled donut that can in fact be found in several countries the world over is my favorite when it sits next to Apfel Strudel and slices of Black Forest cake, but this little donut always satisfied me more. So when I stumbled upon this recipe last year, it felt only too right to celebrate four years of this blog and all the places I have gone with this. The challenges, the satisfaction, it seems only too right to have a slice of this jelly donut cake.

Sufganiyot Cake – Jelly Donut Cake
Adapted from Food52
Serves 10

Ingredients:
Cake
1/4 cup warm milk
1/4 cup warm water
1 tablespoon superfine sugar
4 teaspoons active dry yeast
2 3/4 cups plain flour
1 1/2 teaspoons fine sea salt
3 large eggs, lightly beaten
1/3 cup superfine sugar
170 grams butter, room temperature and cubed
Sugar coating
56 grams butter, melted
1/4 cup sugar for coating
Raspberry Cream Filling
3 cups soft whipped cream
1 cup raspberry jam

Directions:
Place the warm milk and water into a bowl with the sugar. Add the yeast and allow to sit for 3 minutes.

Add the flour and salt to the mixture and beat with dough hooks until the mixture resembles a shaggy mass, approximately 2 minutes.

IMG_9532Add a third of the eggs and beat until combined. Repeat with the remaining two thirds of eggs until fully combined.

Add in the sugar and combine until fully incorporated.

IMG_9534On low speed, add in one cube of butter and beat until fully combined. Repeat with each cube of butter until fully combined.This will take approximately 10 minutes.

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Once the butter has been fully incorporated, knead the dough on medium high speed for approximately 10 minutes until it starts to pull away from the sides of the bowl.

Lightly butter a bowl and lift the dough on the sides and let it deflate as you place into the bowl. Cover with plastic wrap and refrigerate. Every 30 minutes lift the edges of the dough and deflate.

Continue deflating for 2 hours until the dough has risen. Wrap in plastic wrap and refrigerate overnight.

The next morning, remove from the refrigerator and lightly grease two cake tins and halve the dough. Roll into a ball and place the dough seamside down into each tin. Place greaseproof paper over the dough and allow to sit for 90 minutes.

Preheat the oven to 200ºC/400F.

Bake for 30 minutes or until golden on top and there is dry air inside when tapped.

Remove and brush the top with melted butter while still warm. Sprinkle over the sugar to coat and allow to cool fully.

Meanwhile, combine the soft whipped cream and raspberry jam.

IMG_9727Once the cakes have cooled, carefully slice in half and spread the filling over the base of the cake and carefully sandwich together with the top.

Slice and serve.

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Sufganiyot Cake – Jelly Donut Cake

Serving Size: 10

Sufganiyot Cake – Jelly Donut Cake

Ingredients

    Cake
  • 1/4 cup warm milk
  • 1/4 cup warm water
  • 1 tablespoon superfine sugar
  • 4 teaspoons active dry yeast
  • 2 3/4 cups plain flour
  • 1 1/2 teaspoons fine sea salt
  • 3 large eggs, lightly beaten
  • 1/3 cup superfine sugar
  • 170 grams butter, room temperature and cubed
    Sugar coating
  • 56 grams butter, melted
  • 1/4 cup sugar for coating
    Raspberry Cream Filling
  • 3 cups soft whipped cream
  • 1 cup raspberry jam

Instructions

  • Place the warm milk and water into a bowl with the sugar. Add the yeast and allow to sit for 3 minutes.
  • Add the flour and salt to the mixture and beat with dough hooks until the mixture resembles a shaggy mass, approximately 2 minutes.
  • Add a third of the eggs and beat until combined. Repeat with the remaining two thirds of eggs until fully combined.
  • Add in the sugar and combine until fully incorporated.
  • On low speed, add in one cube of butter and beat until fully combined. Repeat with each cube of butter until fully combined.This will take approximately 10 minutes.
  • Once the butter has been fully incorporated, knead the dough on medium high speed for approximately 10 minutes until it starts to pull away from the sides of the bowl.
  • Lightly butter a bowl and lift the dough on the sides and let it deflate as you place into the bowl. Cover with plastic wrap and refrigerate. Every 30 minutes lift the edges of the dough and deflate.
  • Continue deflating for 2 hours until the dough has risen. Wrap in plastic wrap and refrigerate overnight.
  • The next morning, remove from the refrigerator and lightly grease two cake tins and halve the dough. Roll into a ball and place the dough seamside down into each tin. Place greaseproof paper over the dough and allow to sit for 90 minutes.
  • Preheat the oven to 200ºC/400F.
  • Bake for 30 minutes or until golden on top and there is dry air inside when tapped.
  • Remove and brush the top with melted butter while still warm. Sprinkle over the sugar to coat and allow to cool fully.
  • Meanwhile, combine the soft whipped cream and raspberry jam.
  • Once the cakes have cooled, carefully slice in half and spread the filling over the base of the cake and carefully sandwich together with the top.
  • Slice and serve.
  • Notes

    Adapted from Food 52

    http://roamingtaste.com/sufganiyot-cake-jelly-donut-cake/

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