Meringue Coffee Cake

OK guys am back after quite a long break. Its summer time and we were into loads of travelling. It looked like caged birds set free finally after a long bad winter. We had some amazing vacations and get-together with friends, so yes I was a little too lazy on blogging. Not that I didn't try out any new recipes or stopped baking. Just that was too occupied with other stuffs that stopped me from posting my experiments. So there is more to come soon :).

Coffee Cake

This was one of the Daring Bakers Challenge which I didn't post on time. Loved this one and I had some new friends over while experimenting this recipe. They loved it and of course we loved them too. It was over in no time. Guys I don't say this is an easy recipe, but its delicious. Its a little tough to work with the dough, all the hard work will definitely payoff.

Ingredients:

For cake dough

4 cups flour
1/4 cup sugar
3/4 tsp salt
2-1/4 tsp dried yeast
3/4 cup milk
1/4 cup water
1/2 cup unsalted butter (room temperature)
2 large eggs

This makes 2 round cakes. You may half the quantity to make 1 cake.

Filling Meringue:

1/4 tsp salt
1/2 tsp vanilla
1/2 cup sugar
3 large egg whites
1/2 cup chocolate chips

Method:

*Combine 1.5 cups of flour, sugar, yeast and salt into a large bowl.
*Combine milk, butter and water in a saucepan and heat it in a low heat untill the butter is melted.
*Add this warm liquid gradually into the flour mixture and mix it will with an electric mixture on low    speed. Once the mixture is blended well, increase the speed and mix it for 2 mins.
*Add the 2 eggs and 1 cup of flour into this mixture and blend it on high speed for 2 min.
*Stir in the remaining flour into this mixture to make a dough. Knead the dough for another 10 mins untill it becomes soft and elastic in texture. Keep the dough in a lightly greased bowl and cover it with a plastic wrap. Keep it aside for 60-90 mins. The dough should rise.

For Filling - Meringue:

* Make the filling once the dough has doubled.
* Beat the eggs and salt in high speed until it becomes foamy.
* Add vanilla and sugar a tablespoon at a time and beat untill it forms peaks. The mixture will be glossy at this stage.

Assembling the Coffee Cake:

* Divide the dough in half.
* Line the baking sheet with parchment paper and slighly rub with butter.
* Lighly flour the work area and start working with one half of the dough. Roll out the dough in a rectangle shape. For me this was the toughest part. The dough will be a little difficult to roll out.
* Spread the meringue onto the rolled out dough. Do not spread till the edges, leave about 1/2 inch from the edge. You can add the chocolate chips on to this.
* Now carefully roll out the dough from the longer side. Seal the ends by pinching the dough. Make sure the ends are sealed.
* Carefully transfer the roll into the baking sheet. Bring the ends of the roll together and seal it forming a ring. But I made it as a arc by sealing both the ends. This will be your choice.
* Using a knife make small cuts on the outside edge of the roll. Keep it aside for 40-60 mins.
* Repeat the same with the other dough.
* Preheat the oven for 350 degrees. Brush the coffee cakes top with egg wash and bake it for approx 30 mins or untill it turns golden brown.
* Once taken out from the oven, allow it to cool.

The coffee cake can be servered by dusting some confectioner sugar on top and coffee :). Mine was over in no time. ENJOY!!!

***Daring Bakers Challenge : CROSTATA****

This is my first Daring Bakers Challenge. For November, 2010 the challenge was hosted by Simona from briciole. The challenge was to make Crostata.

Crostata is an Italian baked dessert tart or form of a pie. It is traditionally prepared by folding the edges of the dough over the top of the filling. Crostata doesn't have a regular circular shape, it has more of a rough looked edges. The filling is usually jam or marmalade.Crostata is also made using fresh cut fruits or cream as filling.

Not only was this my first Daring Bakers challenge, it was also my first time baking Crostata or a pie. I was all excited to see the end result.

The filling I used for the Crostata was fruits which included fresh apples and pears. You will need the following ingredients:

- 13/4 cup of all purpose flour
- 1/2 cup superfine sugar (used powdered sugar)
- 1 stick unsalted butter (8 tablespoons) - room temperature
- pinch of salt
- 1 large egg and 1 large egg york
- grated zest of half lemon
- Thinly sliced fresh fruits

To make the Crostata we need to start with the pasta frolla. Making the frolla:
1. Combine flour, sugar and salt in a large mixing bowl.
2. Cut the butter into small pieces and add into the mixture. Mix well until its well blended.
3. Make a well in the center of the mixture and pour the beaten eggs. Also add the lemon zest to your    mixture.
4. Use a fork to incorporate the liquid and then use your hand to knead the dough.Knead it until the dough can be made into a ball.
5.Cover the dough in a plastic wrap and refrigerate it for 2 hours.

Assembling the Crostata:
1. Preheat the oven to 375 F.
2. Butter a flat bottom pan which is about 12 inch.
3. Roll out the dough to somewhere between a quarter and a half thick. It should be rolled out enough so that it covers the whole pan. Cut out the remaining dough for cutting decorate strips for the end.
4. Transfer the rolled out dough into the prepared pan. Prick holes with a fork on the dough.
5. Now layer the fruits in circular manner or anyway you would like it to look.
6. Reroll the extra dough which was set aside. Cut out thin strips and layer them on top of the fruits. Its like covering the pie. You can make the net impression. After layering, create a small ring around the rim of the Crostata. It gives a finished look.
7. Now brush some egg wash on the top of the pie. I also added some peanuts on top.
8. Bake the Crostata for about 30 mins or until it turns golden brown.

You have the Crostata ready. I was not really found of pies but really liked this one. Try out this and post your comments on how it turned out.

Thank you to Daring Bakers Challenge for this one. Looking forward for more challenges.

ENJOY!!!!!