BAKING,  CAKES,  DESSERTS,  TEA CAKES

Yeasted Meringue Coffee Cake – Sweet & savoury for Daring Bakers

2011/03/27 / 80 Comments

“There is so much power in food”
@pennydelosantos on Twitter

Yeasted Meringue Coffee Cake -sweet & savouryTime for our monthly date with the Daring Bakers. March has been a month that has crawled on a sad note with the natural calamity in Japan causing heartbreak. If an earthquake wasn’t bad enough, the tsunami that followed completely shattered the nation, and the world that watched in shock. Japan has withstood this catastrophe bravely and strongly, the Fukushima 50 continuing to risk radiation exposure in an attempt to secure the nuclear plant. The situation in the prefecture continues to pose serious challenges and the world watches in HOPE while the brave ‘Samurai soldiers’ battle on…Yeasted Meringue Coffee Cake - sweet

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Yeasted Meringue Coffee Cake - savouryI made the yeasted meringue coffee cake 2 days after the natural calamity, and Japan was the only thing on my mind the whole time. The unfairness of the scale, the rush of tsunami waters with natures fury tossing cars, ships, trucks like little toys still does not leave me. Now a radiation spike in sea waters near the tsunami stricken nuclear power station … no answers to why the nation has had to suffer so much. Yet the people manage to stay calm, composed and ever so strong. I admire their resilience and strength!Yeasted Meringue Coffee Cake -sweet & savoury I gratefully thanked the Daring Kitchen that day; doing the challenge offered some amount of therapeutic relief. While waiting for the dough to rise, my mind wandered to troubles in Japan yet again, the news channels rolling and re-rolling videos that were coming in. It’s very frightening and surreal to see a HUGE ship floating into a city and cars trying to escape the horror in their path. Yeasted Meringue Coffee Cake -painted doughWhat could I do with this challenge to give it a shade of creativity? I remembered a post that Michelle had posted on Big Black Dogs about ‘Painted Bread’. It was a beautiful post taking a trip down memory lane to a bakery she visited as a child in Akron and attempted to recreate her memories in her post. You must check out her post and tutorial to learn how dough can be sculpted into roses.Yeasted Meringue Coffee Cake - sweetI couldn’t get onto her blog since the internet cables had been severed the previous evening {that’s been the bane of my life the past months though I do manage to get some work done from my Mum’s computer}, so I did what I could from memory. On the sweet yeasted coffee cake rests a single rose, and on the savoury version rests HOPE … both my cakes for Japan. The rose, particularly the leaves, got coloured a golden brown as I used light pastels in the egg wash and the heat of the oven browned the bread more than I would have liked.Yeasted Meringue Coffee Cake - savouryWhile the sweet version was baking, I sculpted out ‘HOPE‘ for the savoury version, giving it a postbox red colour-wash in the hope that it would fare better. It did. It was a fun challenge as I knew it would be. The recipe soure carried that promise… Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!Yeasted Meringue Coffee Cake - sweetThe sweet version got a huge thumbs up from the teen. It was wonderful warm with loads of flavour and a very light crumb. I think I rolled the dough too thin as I didn’t get the airy texture that Jamie had, but it was delish all the same.Yeasted Meringue Coffee Cake - savouryThe lad preferred the cheesy savoury version, much like a pizza he exclaimed, and asked for seconds and thirds. I preferred the savoury version too as I don’t have a very sweet tooth and the oven roasted tomatoes with garlic and fresh herbs were delicious.Yeasted Meringue Coffee Cake -sweet & savouryThe past few weeks have crawled on a low note, on the home front and on the internet front too. I managed to read just a handful of blogs this week and find that a lot of us are caught in the rigmaroles of everyday life, facing daily challenges, ups and downs etc, yet in many ways these pale in comparison to the HUGE challenge that the people of Japan face each passing day. Do join me in extending a special thought for them.Yeasted Meringue Coffee Cake -sweet & savoury

Thank you Jamie & Ria for the fun and delicious challenge, and thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by HERE and check out how beautifully the other daring bakers have ‘risen’ to the challenge!

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Recipe: Yeasted Filled Meringue Coffee Cake {Sweet & Savoury}

Summary: A charming and ‘adaptable to many flavours‘ yeasted coffee cake, from an old undated recipe, source unknown. I make a savoury version as well which was delicious!

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Ingredients

  • For the yeast coffee cake dough:
    {I used half this dough for the sweet version, and half for the savoury version}
    4 cups {600 g} flour
    ¼ cup {55 g} vanilla sugar
    ¾ teaspoon {5 g} salt
    2 ¼ teaspoons {7 g} active dried yeast
    ¾ cup {180ml} milk
    ¼ cup {60 ml} water
    ½ cup {100g} unsalted butter, room temperature
    2 large eggs at room temperature
  • For the meringue:
    3 large egg whites {I used 1/2 quantity for sweet and 1/2 for savoury}
    Sweet
    ¼ teaspoon salt
    ½ teaspoon vanilla extract
    1/4 cup cup {55 g} sugar
    Savoury
    ½ teaspoon salt
    1 tsp dried mixed herbs
    1 tbsp sugar
    For the sweet filling:
    1/2 cup {55g} chopped pecans or walnuts
    1/3 cup homemade bitter orange marmalade
    1/2 cup {55g} dark chocolate chips or coarsely chopped chocolate
    1/2 cup tart dried cherries
    For the savoury filling:
    50gms ripe, firm tomatoes, halved
    6-7 cloves garlic, finely chopped
    1 tsp sea salt
    Freshly ground pepper
    Fresh oregano
    Extra virgin olive oil 1/2 cup Gouda {or cheddar}, grated
    Sea salt and pepper for topping
  • Egg wash:
    1 beaten egg yolk

Instructions

Prepare the dough:

    1. In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.
    1. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
    1. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes.
    1. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.
    1. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
    1. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes.
    1. The rising time will depend on the type of yeast you use.

Thermomix version

    1. , place all dough ingredients in the bowl of the TM. Process at Speed 6 for 10 seconds to combine. Then put dial to closed position, and knead at interval speed for two minutes. Turn onto a floured surface, form into a ball and place in oiled bowl for first rising

Prepare your filling:

    1. Sweet:
    1. In a small bowl, combine the chocolate chips, walnuts and tart dried cherries.
    1. Savoury:
    1. Place the tomatoes cut side up, sprinkle with chopped garlic, sea salt, freshly ground pepper and fresh oregano.
    1. Roast in a moderate oven / 180C for about 30-45 minutes. Cool, peel if desired and chop.

Once the dough has doubled, make the meringue:

    1. In a clean mixing bowl –

ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom

    1. – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.

Divide into 2 if making the sweet and savoury version.

    1. Sweet version:
    1. Add the vanilla then start adding the 1/4 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
    1. Savoury version:
    1. Add 1/4 tsp salt, 1 tbsp sugar and 1 tsp dried herbs and beat until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

    1. Line 2 baking/cookie sheets with parchment paper.
    1. Punch down the dough and divide in half.
    1. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle.
    1. Sweet version:
    1. With an offset spatula spread the bitter marmalade to about 1/2 an inch from the edges and top uniformly with the sweet meringue. Sprinkle over the reserved mixed walnuts, chocolate chips and tart dried cherries.
    1. 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. Using sharp kitchen scissors {or a sharp knife} make cuts along the outside edge at 1-inch intervals.
    1. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
    1. Savoury version:
    1. With an offset spatula spread the savoury meringue and sprinkle with the roasted tomatoes, followed by the grated cheese.
    1. Repeat the rest as for the sweet dough.
    1. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes. Preheat the oven to 180°C. Brush the tops of the coffee cakes with the egg wash. Sprinkle vanilla sugar over the sweet cake, and sea salt and fresh pepper over the savoury one.
    Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool. These are best eaten fresh, the same day or the next day.

Cooking time (duration): 3 hours

Number of servings (yield): 12

Meal type: Snack/Dessert

Culinary tradition: French

My rating: 5 stars:  ★★★★★ 1 review(s)

Copyright © Deeba @ Passionate About Baking.
Microformatting by hRecipe.
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Also find me on The Rabid Baker, The Times of India
deeba

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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80 Comments

  • shayma

    2011/03/27 at 8:46 am Reply

    youre truly an artist, Deeba. so beautiful. and i dont think you overbrowned anything- it all looks so delicious. x shayma

  • Namratha

    2011/03/27 at 8:52 am Reply

    Wow Deeba, stunning creations and pictures! And the painted bread…just about blew me off my feet. Thanks for the link to the post, will certainly try it in future.

  • Divya Kudua

    2011/03/27 at 8:56 am Reply

    I love your pics Deeba,as always brilliant.You have a great way with words and reading about the Japan tragedy brought tears to my eyes,reading about their courage gave me goosebumps and here I am worrying why my cake decorating skills do not improve!!

  • ButterYum

    2011/03/27 at 10:04 am Reply

    Absolutely stunning. I love the creative twist of the painted accents. Fabulous photos.

    ButterYum
    PS – I had to stop watching the news coverage of Japan – too heartbreaking every day. So sad.

  • Audax Artifex

    2011/03/27 at 11:01 am Reply

    My sympathies go out to the people of Japan.

    As always your posting are a visual feast for the eyes and I love to gore on the photographs and the wonderful ideas you have, the painted bread link is so informative and your rose is stunning and a nice little tribute to the people involved in the Japanese disaster. Bravo bravo bravo to you and kudos for the magnificent result you obtained.

    Cheers from Audax in Sydney Australia.

  • sande

    2011/03/27 at 11:13 am Reply

    Really lovely breads. I must try the dough painting in the future. I have seen in the past this technique on the old Martha Stewart show, done with a Santa Clause. Very cute. As usual, your pics are beautiful.
    Best, Sandie

  • chef_d

    2011/03/27 at 11:22 am Reply

    I love both your savory and sweet versions Deeba! The dough painting looks inspiring and I love the way you styled your pictures. Excellent job on this challenge!

  • Cakelaw

    2011/03/27 at 2:17 pm Reply

    Deeba, your painted bread is just gorgeous – I have never heard of or seen anything like this before, but it is stunning.

  • Rosa

    2011/03/27 at 2:26 pm Reply

    What as usual you have outdone yourself! Both cakes look splendid and must have tasted terrific. I love your decorations.

    Cheers,

    Rosa

  • Alli

    2011/03/27 at 3:22 pm Reply

    It looks beautiful and the sculptured rose is amazing.it looks like the perfect Easter baking to me and I have some syrupy peel that will go well in one of those.

  • Shelley C

    2011/03/27 at 6:37 pm Reply

    Beautiful. Beautiful post, beautiful tribute to a country staying strong after such a disaster, and beautifully completed challenge. I will absolutely have to check out that link about painted bread, because those are just stunning. I highly doubt I would be able to achieve such stunning results as you did, but it is definitely an interesting skill to learn! Both your sweet and savory versions look and sound outstanding. Really amazing work.

  • BarbaraBakes

    2011/03/27 at 7:22 pm Reply

    Such a beautiful tribute to those suffering in Japan. My prayers are with them. Your rose design is stunning. I would love to try your savory version. Although I’m certain both are fabulous.

  • Megan

    2011/03/27 at 7:56 pm Reply

    Deeba, your so sweet. These are lovely cakes and I love the rose.
    My thoughts and prayers are with the people of Japan and all those who are suffering.

  • Rochelle (Acquired Taste)

    2011/03/27 at 9:15 pm Reply

    Like many others, I too have been thinking about the devastation in Japan. It’s hard to not think about. I’m so glad you were able to use the challenge as therapy and to voice how you feel.

    The creative beauty that is your coffee cakes are fabulous! The savory version with HOPE is beautiful with the tomato and the rose on your sweet version is gorgeous!

  • Smita

    2011/03/27 at 9:42 pm Reply

    Lovely recipe… First time on your blog… So happy to be here and follow you . Hope to learn a lot from you 🙂

  • natalia

    2011/03/27 at 11:03 pm Reply

    Ciao ! I’ve just heard how bad the nuclear situation is getting, there is no end for Japan !
    Dear Deeba your wraths are wonderful I would love to have them both right now !

  • Ashlae

    2011/03/28 at 12:12 am Reply

    Your post has blown me away! Such beautiful photos and great sounding recipes. I absolutely adore the painted rose. You have done a stunning job!

  • Denise

    2011/03/28 at 2:04 am Reply

    Deeba – Stunning, as always. I need to revisit the painted dough technique after trying it for the stollen…it was so much fun and adds such a personal touch. Thank you for sharing your tribute to Japan…also in my thoughts and prayers.

  • Tabitha

    2011/03/28 at 3:26 am Reply

    I like your idea of decorating with a rose. This challenge was tough to have unique photos. I like seeing the unique filling choices. Your savory filling sounds quite appealing!

  • Ruth H.

    2011/03/28 at 3:51 am Reply

    Your cakes are beautiful, as is your heart for all of your thoughts on the scary situation in Japan. I am glad that this challenge gave you something beautiful to create and something fun to “distract” you. Both versions look and sound delicious, and I love how much of yourself you really put into them.

  • Inma Miranda

    2011/03/28 at 8:09 am Reply

    Wonderful presentation, and the tangerine mermelade I just love it, Congratulations!!!!

  • Cooking Rookie

    2011/03/28 at 8:51 am Reply

    Your cakes look amazing, the filling sound delicious and the decoration add just that one last special touch. Not to mention the beautiful photos! Love your blog. I am going to look for the “follow this blog” button 🙂
    Also, thanks for stopping by my post!

  • Min {Honest Vanilla}

    2011/03/28 at 8:52 am Reply

    Wow I love ALL your photos! I think I should explore more angles too in the future 🙂 The cake is gorgeos and irresistible! The rose is such a nice touch 🙂 Thanks for stopping by my blog

  • Sally Prosser

    2011/03/28 at 11:03 am Reply

    Deeba – you are amazing. Daring and passionate are words made for you. What an incredible post. I must try the savoury version – I think my family will love it (including the sculpture). Caring and warm are two other words too – let’s all hope that world events improve for the poor people caught up in them.

  • Catalina

    2011/03/28 at 12:39 pm Reply

    I love the rose on your sweet coffee cake and the filling sounds oh-so delicious – cherries, chocolate and orange? Must have been truly exquisite! I’m always excited to see your photos ’cause they’re always sooo beautiful!

  • kankana

    2011/03/28 at 12:46 pm Reply

    I missed the challenge, realized it too late! Love your recipe and the way you created two side of it! amazing. I can’t leave the comment box without mentioning how amazing your clicks are 🙂

  • Jamie

    2011/03/28 at 3:52 pm Reply

    Darling Deeba, you know that between all these tragedies we’ve been watching from the safety of our livingrooms added on to the turbulence going on in my personal life I do find baking, kneading, decorating such a therapeutic, soothing activity as well. And you have woven that hint of the beauty of Japan in your stunning creations. Gorgeous! And I am so thrilled the kids loved the recipes. Now I must try your fabulous savory version. Miss you, darling! xo

  • shaz

    2011/03/28 at 4:25 pm Reply

    Japan and her people have taken such a battering. We are all thinking of them.

    Wonderful work on the challenge Deeba, love the painted bread rose. I need to try it out.

  • Barbara @ Modern Comfort Food

    2011/03/28 at 5:21 pm Reply

    What fun to read a sensational recipe post by one blogger friend that was partly inspired by another blogger friend! Everything here is so pretty and delicious, and the idea of painting pastry is intriguing. It’s a tough choice between the sweet and savory versions, but I’m opting for the latter. Can’t wait to try!

  • Krista

    2011/03/29 at 12:42 am Reply

    I’m so charmed by your painted swirls and words, Deeba. 🙂 You’ve rendered something exquisite out of simple and homey. Love the savory cake especially. 🙂

  • Kim

    2011/03/29 at 2:07 am Reply

    Your coffee cakes look beautiful! And your post is very sweet. I love your idea to do painted bread, so creative. Nice job on the challenge!

  • Elaine

    2011/03/29 at 8:53 am Reply

    What a lovely and heartfelt tribute to Japan. The coffee cakes that you created are superb! Thank you so much for visiting my blog and leaving such a kind comment. You have a beautiful blog that is a feast to the eyes and heart.

  • Shilpa

    2011/03/29 at 11:41 pm Reply

    Absolutely love the photography. I would love to give the tomato version a try – the beautiful rose would be rather hard to achieve…totally impressed!

  • Patri

    2011/03/30 at 3:38 am Reply

    Deeba, my goodness, you outdid yourself once again! I loved the decoration on your rings, and the flavor combinations… yummy!
    I also appreciate the way you pay tribute to all Japanese people in the terrible situation they are living… You rock! 🙂

  • Michelle

    2011/03/30 at 4:30 pm Reply

    How gorgeous Deeba! Love how you incorporated the design with the shape of the breads. Just wonderful!!!

    I love painting my breads, it just adds that little something for special ocassions!! And thanks for linking to my blog!!! Sweet of you to do that!

    Michelle

  • Barbara

    2011/03/30 at 10:02 pm Reply

    Absolutely brilliant, Deeba! I love that you made sweet and savory! And so enjoyed the video on bread flowers. Not as hard as I thought it would be!
    Both of yours are decorated beautifully…I am so impressed!

  • Jay

    2011/03/31 at 3:47 pm Reply

    Wow…great blog…happpppy I found you..
    very informative and great photography..

    Am your proud follower now..:)
    do stop by mine sometime..
    Tasty Appetite

  • Ben

    2011/03/31 at 6:56 pm Reply

    I’ve seen a lot of these floating around the blogsphere, but let me tell you, my friend, that yours looks particularly stunning. Great job! Remember when we were scared of yeast? That looks like another life now, doesn’t it?

  • shivani

    2011/04/01 at 11:05 am Reply

    lovely. with summer slowly creeping in i am all set to try out some yeast recipes and these seem perfect.

  • Lea

    2011/04/07 at 3:12 pm Reply

    First of all, I love your photographs!
    Then: this is probably the most beautiful coffee cake I’ve seen on this challenge. You decorated it so beautifully, I love the flowers and the red hint.
    Both your fillings sound delicious, I gotta try the savory one, as I’m don’t really have a swee tooth either…

    Greetings,
    Lea

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