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Looking for a cake with yeast recipe
Wed Mar 07, 2012 6:43 pmFood.com Groupie
I am remembering a cake from about 8 years ago. One of my co-workers was Russian and she knew of a Russian Bakery. The cake had yeast in it and the texture was very rough. Large air holes compared to a boxed mix. Taste was different also.
Does anyone know of a cake recipe using yeast?
Wed Mar 07, 2012 8:19 pmForum Host
There are a lot of cake recipes that use yeast. Were there any other ingredients in it....nuts and/or raisins, etc?
Thu Mar 08, 2012 5:30 pmFood.com Groupie
Not that I remember. The cake was on the brown side in color. Mabe something like a spice cake.
Thu Mar 08, 2012 7:15 pmForum Host
It might have been a honey cake, but the ones I know of don't use yeast Russian Honey Spice Cake . This is a traditional cake, Russian Coffee Can Cake (Kulich)
Fri Mar 09, 2012 12:10 pmForum Host
The brown color was probably the result of the type of flours used and/or spices. From what you described, it sounds more like a babka or sweet bread as opposed to a "true" yeast risen cake which contains raisins and/or other dried fruits and sometimes nuts too.
Fri Mar 09, 2012 5:55 pmFood.com Groupie
I've always wanted to try this one. It looks so good!
Orange Rum Savarin
• 2 cups all-purpose flour
• 1 1/4 cups sugar, divided
• 1 package active dry yeast
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter
• 1/3 cup skim or low-fat milk
• 6 eggs
• 3/4 cup raisins or currants
• 1/2 cup chopped nuts
• 1/2 cup orange juice
• 1/2 teaspoon rum flavoring
In large mixing bowl, stir together flour, 1/4 cup of the sugar, yeast and salt. Set aside. In small saucepan over medium heat, heat butter and milk until warm (120º to 130ºF). Add to dry ingredients. Add eggs, one at a time, beating at low speed until blended. At high speed, beat 3 minutes more. Stir in raisins and nuts. Cover and let rise in warm place until doubled in size, about 1 to 1 1/2 hours. Stir down. Spoon into greased 9-cup fluted tube pan. Cover and let rise in warm place until doubled, about 45 minutes. Bake in preheated 350ºF oven until lightly browned, and cake tester inserted near center comes out clean, about 20 to 25 minutes. Cool in pan 10 minutes. Invert onto serving platter.
In small saucepan, stir together remaining 1 cup sugar and orange juice. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat. Stir in flavoring. With fork, pierce bread at 1-inch intervals. Slowly spoon orange syrup over bread until absorbed.
Sat Mar 10, 2012 9:39 amFood.com Groupie
It was a two layer cake, frosted. Very course in texture. Brown in color. not spice cake flavored, just color looked like it.
Girl no longer works with us, so I can't ask her where she got it from.
Not a Babka or kuchen.
Sat Mar 10, 2012 3:13 pmForum Host
Take a look at Old Hartford Election Cake and see if it will work for you.
If you give it a try, recipe reviews are very much appreciated.
Sun Mar 11, 2012 12:36 amForum Host
I went through all of my old recipes and I came up with the following four that are yeast risen and do not contain dried fruits or nuts baked into the dough/batter. Perhaps one will be close to what you are looking for.
Yeast Risen Honey Cake (1 very large loaf or 2 med loaves)
630g flour (22.2 oz = 5c)
430g honey (10.12 fl oz = 1 1/4c)
300g sugar (10.58 oz = 1 1/3c)
2 Tbsp sugar
240ml oil (8.1fl oz = 1c)
240ml water (8.1fl oz = 1c)
5 large eggs
2 tsp dry active yeast
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp freshly-grated nutmeg
1 tsp ground cloves
Combine the honey, 300g (1 1/3c) sugar, 180ml (6 fl oz) water in a saucepan and bring to a boil. As soon as the mixture is boiling take off the heat and set aside to cool. Meanwhile, warm the remaining water to about 99°F then combine 1 Tbsp of sugar with the yeast in this and set aside in a warm spot to activate the yeast. When the honey mixture has cooled beat the eggs until foamy then mix-in the flour, honey mixture, oil, yeast mixture, salt, baking soda, cinnamon, nutmeg and cloves together. Beat the mixture until smooth then line a large loaf tin with greaseproof paper and pour the batter into this. Place the cake mixture into an oven pre-heated to 150°C (302°F). Bake for about 110 minutes, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.
Chocolate Yeast Cake with Mocha Filling (makes a 3 layer 10-inch cake)
3/4 cup warm (110°F) water
2 pkgs (5 teaspoons) active dry yeast
3/4 cup warm (110°F) milk
2 cups sugar
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sweet (unsalted) butter, melted and cooled
2 3/4 cups all-purpose flour
3 room temp eggs
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/2 cup whole milk (can sub 1 1/2 cups light cream for heavy cream + milk)
1 pkg Instant Vanilla Pudding and Pie filling mix
1 Tablespoon instant coffee powder
Confectioner's sugar for dusting the top
Grease a 10-inch tube pan and set it aside.
Pour 3/4c warm water into a large warm bowl. Sprinkle yeast on top, and stir until dissolved.
Add 3/4c warm milk, sugar, unsweetened cocoa, baking soda, salt, melted butter, and 1c flour. Beat until mixture is smooth.
Add eggs, vanilla extract and remaining 1 3/4c flour. Beat by hand for about 1 minute until batter is smooth.
Pour batter into the prepared tube pan, cover the pan and let the batter rise for about 2 hours or until doubled in bulk.
Make filling - place all filling ingredients in a bowl, and using a hand mixer, beat slowly for 2 minutes. Cover bowl and refrigerate until needed to fill cake.
Bake cake in a preheated 350F oven for about 55 minutes or until done. Let cake cool in the pan on a cooling rack for 10 minutes. Remove cake from pan, place on rack until cake has cooled completely.
Slice cooled cake horizontally into 3 layers. Spread mocha cream filling between the layers and sprinkle top and sides of cake with confectioner's sugar.
Custard Filled Bee Cake (1 8-inch square two layer cake)
1 1/3 to 1 3/4 cups all-purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon zest
2 1/2 teaspoons (1 pkg) active dry yeast
1/3 cup whole milk
1/4 cup water
2 Tablespoons sweet (unsalted) butter
1 large egg, room temp
2/3 cup unsweetened flaked coconut
1/4 cup sugar
1/4 cup sweet (unsalted) butter
1 Tablespoon blanched, toasted, slivered almonds
2 Tablespoons honey
1 Tablespoon whole milk
1/8 teaspoon almond extract
Vanilla Cream filling:
1 (4 serving size pkg) Vanilla pudding, the cooking kind, not instant
1 1/2 cups whole milk
1/2 cup heavy cream
Make Vanilla Cream filling:
Place all ingredients in to a sauce pan, and cook over medium high heat, stirring constantly until pudding comes to a full boil. Pour cooked pudding into a bowl, cover surface of pudding with plastic wrap and chill for several hours until filling is firm and you are ready to fill the cake.
Mix together 1/2 cup flour, sugar, salt, lemon zest and undissolved yeast in a large bowl.
In a small sauce pan, mix milk, water and butter and heat over a low flame until very warm (about 120°F). Butter does not need to melt.
Slowly add milk mixture to dry ingredients and beat for 2 minutes at medium speed, occasionally scraping sides of bowl. Add egg and 1/2 cup flour, beat at high speed for 2 minutes occasionally scraping bowl. Stir in enough additional flour to make a soft dough. Cover bowl and let dough rise until doubled in bulk (about 30 minutes).
Make Coconut Topping:
Combine all topping ingredients in a sauce pan. Cook over medium high heat until butter and sugar are melted. Bring mixture to a boil, reduce heat and simmer for 1 minute. Let topping cool until needed.
With a wooden spoon, stir cake batter down and spread it into a greased 8-inch square cake pan. Cover pan and let batter rise for about 30 minutes or until doubled. Carefully spread cooled coconut topping mixture evenly over the batter. Bake in a preheated 350°F oven for about 30 minutes or until done. Remove from pan and cool on a wire rack.
Assemble and Fill Cake:
When cake is cooled, cut it in half horizontally (making 2 layers). Spread the vanilla cream filling over the bottom layer, replace the top layer on the filling. Cut into squares to serve. If not serving right away, refrigerate cake until serving.
Bienenstich - (Honey Bee Cake) makes 1 10-inch round cake
3 cups cake flour
2/3 cup milk
1/3 cup sugar
1 package active dry yeast
8 tablespoons unsalted butter
1 1/2 cups milk
1 package vanilla pudding
2 sticks unsalted butter
1 cup sugar
1 1/3 cups sliced almonds
2 tablespoons milk
Mix flour, yeast and sugar, melt butter and mix with lukewarm milk. Add the egg and beat until smooth. Cover and let rise in a warm place until the dough doubles in size. Punch down dough and place in a greased 10-inch springform pan. Let rise one more time until the dough doubles in size. Melt butter in a skillet and add sugar and let simmer for about 5 minutes or until almonds turn golden brown; take off the heat and add the milk. Cook for another 5 minutes. Spread it on top of the dough when it is lukewarm. Bake in a preheated oven at 375 degrees for about 30 minutes. Take out of the form and cool and cut in two layers. Prepare pudding, let cool and spread it in between the layers. Sprinkle top with powdered sugar. (You can also fill the cake with stabilized whipped cream instead of pudding)
Wed Apr 25, 2012 9:10 amNewbie "Fry Cook" Poster
I found out a a traditional German recipe for a classic yeasted cake of flour, sugar and eggs with lard, butter and eggs that's topped with sour cream and oven baked and I thought to share with you..
Ingredients: 1 cake of live yeast, softened (or 1 packet active, dried, yeast) 100g sugar 100g lard + 100g butter, mixed 240ml milk 560g flour 2 tsp salt 3 eggs, well beaten 100ml thick sour cream 60g sugar 1 tsp ground
Preparation: Combine the lard and butter in a pn and melt over gentle heat. Sift the flour into a bowl then stir-in the salt and sugar before adding the lard and butter mix, the milk and eggs. Combine well then add the yeast and mix thoroghly. Cover with a clean tea towel then set aside in a warm place for about 2 horus to rise. Knock back and mix once more with a spoon then cover and set aside to rise for 1 hour. After this time, mix once more with a spoon then divide between two cake tins set aside to rise for 40 minutes then cover the tops of the cakes with the thick sour cream mixed with sugar and cinnamon. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until golden and set trough. Allow to cool in the tins for 10 minutes then transfer to a wire rack. Serve warm.
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