Thursday, 19 June 2008

Yeast Cake with Cream Cheese & Fruit

300 ml milk warmed in micro-
   wave for 1.5 minutes
2.5 tsp dry yeast
600 - 800 grams of flour
   (depending on flour)
Not a full cup of sugar
2 eggs, beaten
100 g butter, melted

Filling
250 grams of Cream Cheese
1 egg
4-5 tablespoons sugar
1 tsp vanilla
3 tablespoons sour cream
Apples and/or strawberries,
   see below*


  • If making with apples, then cut 1 or 2 peeled apples into cubes and simmer in a pan with a little sugar. 
  • You may also wish to add raisins.
  • If you'd rather work with strawberries, cut each strawberry in half length wise, add a tablespoon of sugar and let sit in the fridge overnight.

  • To make the cake, blend in warm milk with yeast, then add flour, sugar, eggs and melted butter.
  • Mix gently.
  • Leave for 15 minutes
  • Gradually add more flour until the dough is kneadable.
  • Knead until dough is elastic.
  • We put in a warm place for an hour and a half.
  • In a springform pan, spread the dough, making sure that it goes up the sides.
  • Set aside again in a warm place for 20 minutes or so.
  • Blend all filling ingredients.
  • After dough has rested, place half your fruit directly on top of the dough. 
  • Add filling ingredients.
  • Place the rest of the fruit decoratively on top of the filling.
  • Bake in a preheated oven, 180 g for 40+ minutes until middle is only very slightly jiggly.
  • Place on cooling rack until cool enough to go in fridge.  
  • Place in fridge until filling is firm.
  • Keep in fridge in container or freeze.