Meringue Coffee Cake with Cranberries & Chestnuts
I had some egg whites left over from my recent mousse making and was wondering what to do with them.
Anne suggested meringue and with that I remembered that I had bookmarked Jamie’s Chocolate Meringue Coffee Cake.
So off to the kitchen I went and began to throw together everything required for the dough… – and made my changes of course….
For the dough:
400 g spelt flour
200 g chestnut flour
50 g sugar
¾ tsp salt
7 g active dried yeast
180 ml milk
75 ml water
115 g unsalted butter softened to room temperature
2 large eggs at room temperature
For instructions on how to make the dough please read at Jamie’s!
For the filling:
¼ tsp ground cinnamon
150 g dried cranberries
125 g chestnut puree
For the meringue:
3 large egg whites (90 g) at room temperature
¼ tsp salt
½ tsp vanilla
100 g sugar (next time I’d reduce the sugar to half or less as it seemed that the cake was quite sweet…)
Egg wash: 1 beaten egg, optional
After the dough had risen enough and was doubled in size, I cut it in half- One half went into the freezer for later use (thanks Jamie for that tipp!!) – the other half was rolled out to a rectangle.
Then I spread the afore made meringue on the dough, sprinkled with cranberries and topped all with the chestnut puree.
Rolled the dough like Jamie said to do and formed a circle. Well here I goofed a bit since I did not roll it tightly enough and goofed again at sealing the roll appropriately, but in the end it was not as bad as I feared it would be…
Cut the cake, and let rise again a bit. Brushed with egg wash and baked for about 30 minutes.
Mmmmmh lovely! It tastes really good., a tad too sweet maybe, need to cut down on the sugar part next time maybe since the dried cranberries are sweet too. Love it tho!
Many thanks to Jamie for this lovely recipe!!
This is my submission to Susan’s Yeastspotting this week.