The most coveted cake in New York
For the Cake:
- 650g of all-purpose flour
- 30g yeast
- 110g sugar
- 120g soft butter
- 2 eggs
- 150ml warm milk
- 1/4 teaspoon salt
- 1 teaspoon
- 350g Jubli® Coco spread or Jubli® honey spread
- 150g dark chocolate
For the Glazed sugar syrup:
- 150g of sugar
- 150ml water
- 2 drops of vanilla extract
- 3 tablespoons rum / brandy
- Sift the flour.
- In a large mixing bowl pour the yeast and warm milk and let sit for five minutes.
- On a low speed using the dough hook slowly stir in flour, eggs, sugar, vanilla, and salt.
After 3-4 minutes of slow kneading, add the soft butter and increase to medium speed and knead for another 3-4 minutes until receiving a uniform dough.
Remove the dough from the mixer bowl, flatten it into a square, place on a tray, and place in the fridge for the night.
- Remove the dough from the refrigerator, divide the dough into two equal parts. Roll each portion into a 10’’x 13’’ cm rectangle, 0.2’’ thick.
- Equally spread on each rectangle the Jubli®, you can use the Coco or honey spread. You can also add chopped dark chocolate.
- Roll into a roulade - How to roll?
Start rolling in the wide wall and at the end of the roll, arrange the roulade with the closure facing up.
In case the roulade has "warmed up" and feels too soft you can stop at any point, return to the refrigerator for 1h for cooling and once cooled, you may continue.
- Using a serrated knife "saw" the dough along the closing line into two halves.
With the open side facing up (you can see the layers of dough and chocolate) place the two strips of dough across each other in an X-shape. Gently braid the two X-shaped strips into a screw roll.
- Transfer the roll to an English cake mold/loaf pan lined with baking paper.
Cover the English cake mold with a damp towel and allow the cake to rise until it almost doubles incise. The goal is for the cake to add about 70% -80% volume. This should take about one hour, but this can vary depending on the room temperature and altitude.
Preheat oven to 340 degrees.
Brush the cake with a scrambled egg with a little milk and put it in the hot oven.
Don't open the oven for the first 15 minutes of baking!
Bake for about 30-35 minutes until browned.
Take out and cool
While the cake is in the oven, prep the glaze:
In a heavy saucepan please the sugar and water and bring to a boil.
Remove from heat and add the rum/brandy and vanilla.
Set aside to cool.
When the cake is ready, drizzle or brush it with syrup.