See also: Tomek’s recipe
The recipe comes from Candy Company blog. The author originally used a cornus filling. I used strawberry jam instead.
Feed the fresh yeast – add a spoon of sugar from the ingredients to it and work it into a runny substance. You don’t need to do it with instant ones
Beat the eggs with sugar with a whisk
In a bowl, mix mascarpone, milk and vanilla into a smooth paste and pour into the beaten eggs. Next add sifted flour, yeast, salt and melted butter. I used a dough hook
Mix the dough with a mixer for about 5-7 minutes. By hand, knead until it comes off your hands (around 15 minutes)
Put the dough aside to rise for 40-60 minutes
The proofed dough should be flatten with a rolling pin, then spread jam on it and roll the dough into a swirl. Cut the swirl along its length, then swirl it into a spiral to form “a line”. Lastly put it into a tin, placing it along the walls to form a round cake. You can also spin it into a spiral and transfer it into the tin then. If you’re afraid it will stick, spread butter on the walls. I didn’t
Leave the cake to rise for about 30 minutes
Bake in 175 C degrees for about 40 minutes (till a skewer used to test the dough comes out dry)
The proofed dough was very runny, hard to braid and transfer it into the tin. Next time I’ll either remove some milk or add some flour.
The cake turned out delicious, not too sweet, soft and delicate, and fresh for long, which doesn’t happen with yeast cakes very often.
