Ingredients
Leaven
- 420 grams (3 1/3 cups) all-purpose flour
- 24 grams (0.85 ounces) fresh yeast
- 180 grams (3/4 cup + 2 tablespoons) granulated sugar
- 15 grams (1 tablespoon) vanilla sugar
- 110 milliliters (1/2 cup) warm milk
- 5 milliliters (1 teaspoon) cognac
- 50 grams (1.75 ounces) melted butter
- 2 large eggs
- 2 grams (1/3 teaspoon) salt
Interlayer
- 130 grams (4.6 ounces) sun-dried cherries
- 130 grams (4.6 ounces) dark chocolate callets
- 70 grams (1/3 cup) softened butter
Glaze
- 2 large egg whites
- 60 grams (1/2 cup) powdered sugar
Equipment
- Mixing Bowls
You'll need a few sizes for mixing the dough and the glaze. Opt for stainless steel or glass bowls for easy cleaning.
- Measuring Cups and Spoons
Accuracy is key in baking. Make sure to level off ingredients for precise measurements.
- Whisk
A handheld whisk works, but consider an electric mixer for faster and fluffier results.
- Silicone Mat
Perfect for stretching and rolling out dough without sticking. Grease lightly if needed.
- Baking Molds
For this recipe, use 9 cm diameter and 15 cm height molds. Line them with parchment paper to prevent sticking.
- Scraper
A dough scraper helps manage sticky dough and keeps your surface clean.
- Parchment Paper
Essential for lining the baking molds and preventing the dough from sticking.
Instructions
Step 1
Step 2
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Step 5
Step 6
Step 7
Step 8
Servings
Variations
Faq
- How do I know if my yeast is active?
After dissolving it in warm milk, the mixture should become bubbly and frothy within 10-15 minutes. If not, the yeast might be expired or the milk too hot/cold.
- Should my dough be sticky?
Yes, initially the dough will be sticky. Resist the urge to add more flour; keep kneading until it starts to peel off from your hands and surface.
- How can I avoid my cake from burning on top?
Placing an empty baking sheet on the top rack of the oven acts as a shield to prevent the tops from burning.
- What if my dough doesn't rise?
Ensure it's in a warm environment. If it's cold, try placing it near a warm oven or use the proofing setting if your oven has one.
- Can I refrigerate the dough overnight?
Yes, you can. Allow the dough to come to room temperature and rise before baking the next day.
- How do I keep the cake moist for longer?
Wrap the cooled cakes in cling film or store them in an airtight container to maintain their softness.