Chocolate-Raspberry Meringue Coffee Cake

Chocolate-Raspberry Meringue Coffee Cake

**dough**
1 c butter
1/4 c milk
1/4 c sour cream
2 1/3 c flour
2 T sugar
4 pk active dry yeast
3 ea egg yolks,room temperature
**filling**
3 ea egg whites,room temperature
1 c sugar
3/4 c raspberry pastry filling
1 t cinnamon
1 c saco semi-sweet chocolate chips
1/2 c walnuts (or pecans)
**streusel topping**
1/4 c butter
1/2 c sugar
1/2 c flour
1/2 c walnuts (or pecans)
To make dough, melt butter with the milk and sour cream in a small
saucepan. Cool to 115 to 120. Stir the flour and sugar together in a
large bowl. Sprinkle in the yeast. Make a well in the center and stir
in the egg yolks. Stir in the butter mixture until well blended.
Place a piece of plastic wrap directly over top and cover with a damp
cloth. Refrigerate 24 to 48 hours. Remove dough from refrigerator and
leave at room temperature until soft enough to roll, but still very
cold.
Meanwhile, make the filling by beating the egg whites in a mixing bowl
until soft peaks form. Gradually beat in the sugar, 2 tablespoons at a
time, until the whites are stiff, smooth, and shiny. Divide the dough
in half and roll one half on a lightly floured surface into a 12" x 18"
rectangle. Spread half the meringue over the dough, leaving a 1"
border. Spread half the raspberry filling over meringue. Sprinkle
with half the cinnamon, chocolate chips, and nuts. Roll up jelly roll
fashion. Repeat with other half of dough. Grease and flour a 12 cup
angel food cake pan.
Axact

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