Hello, dear friends – I'm glad to be back online. I hope all my Jewish readers had a great time celebrating Rosh Ha-Shana, and if you are in
We didn't spend the holiday at home so I didn't have to do too much cooking, but I made these yeast cakes to give to family. It was my first attempt ever at making yeast cakes so I was a bit apprehensive, but luckily, I came across a great recipe so the cakes were a success. Here's the link to the original recipe for those of you who can read Hebrew, and here's the translation for the rest of you.
3\4 cup sugar
3\4 cup oil
100 gr margarine (I skipped the margarine altogether and just added a bit more oil)
250 ml whipping cream (that's approximately one cup – I used the non-dairy variety)
50 gr fresh yeast or 2 tbsp dry yeast
1 cup of warm water
Filling of your choice (I used chocolate and date spread)
Beaten egg for brushing the cakes
Mix all the ingredients of the dough. The dough will be sticky – do not add flour at this stage. Let it rise until it doubles – it's pretty warm here and it took me about two hours. Then poke the dough a couple of times to let air out and let it rise until doubles again. Make sure you use your largest bowl for this!
Now comes the time for creativity. After the dough is rolled out and spread with filling, it can be shaped in a variety of ways. Here's what I did:
I divided the dough into 12 parts, rolled each one out and spread filling evenly on top of it. Then I rolled it in and coiled it into the shape of a snail. I made 6 snails for each baking tray, placed them close together, and put it in the oven (after brushing it with egg) where they rose and sort of blended together, making a single cake.
It took the cakes about an hour in the oven until they were ready, I don't remember the exact temperature because I kept tweaking it but it wasn't too high. I took them out of the oven when a knife came out clean out of the middle of the cake. If anyone has a more elegant method of making sure your cake is ready, you are more than welcome to share!
I prepared the cakes on Wednesday and we sampled a small bit of one of them, just to make sure I won't be embarrassed by bringing them over for people to eat – we loved it. My in-laws only served their cake on Sunday evening, and it's amazing how well it keeps in the refrigerator.
I love baking, and now that it's getting cooler I love it even more!