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Categories:
flour milk fresh yeast caster sugar egg butter oatmeal baking powder egg yolk white chocolate spresso powder gelatine Marscapone cheese lemon juice whipped cream apricot halves flour icing sugar
Viewed: 27 - Published at: 6 years agoIngredients
- 550 g plain flour
- 125 ml milk
- 21 g fresh yeast
- 300 g caster sugar
- 1 medium egg
- 175 g salted butter, softened
- 50 g crisp oatmeal
- 1 pinch baking powder
- 1 medium egg yolk
- 50 g white chocolate, finely chopped
- 2 tsp soluble spresso powder
- 4 leaves gelatine
- 250 g marscapone cheese
- 500 g low fat cottage cheese
- 3 tbsp lemon juice
- 200 g whipped cream
- 2 cans apricot halves in juice
- None None fat and flour to roll out dough
- None None Icing sugar to dust
Method
- Heat milk until lukewarm. Put 2 1/3 cups of flour in a bowl and form a hole in the center. Crumble the yeast into the milk then stir in 2 tbsp of the sugar and the flour. Cover and leave in a warm place for 15 minutes. Mix the egg, 4 tbsp of butter, 2 tbsp of sugar and a pinch of salt together. Knead to make a smooth dough. Cover and leave in a warm place to rest for a further 30 mins
- Preheat the oven 400°F. To make the strudel cake, mix the remaining butter mix with 1 cup of flour, the oatmeal, 1/2 cup of sugar, pinch of salt and the baking soda. Add the egg yolk and knead with floured hands. Split the dough mixture in half. Stir in the finely chopped chocolate into one half of the strudel dough. Mix the espresso powder into the other half of the dough. Refrigerate both.
- Butter and flour a 10 inch springform pan. Dust the work surface with flour and roll out both of the doughs to fit the pan. Place both in the pan. Cover with foil and leave to rise for 10 mins. Bake in the oven for about 20 minutes with the foil cover, then five minutes without the cover. Allow to cool on a wire rack one hour.
- To make the cream filling: Whisk together the mascarpone, cottage cheese, lemon juice and 3/4 cup cream for about 2 mins. Remove 2 tbsp of the cream and melt together with the gelatin in a saucepan, stirring. Quickly stir in the remaining cream then whip with an eggbeater.
- Drain the canned apricots and cut in half. Loosen the cake from the pan and cut in half horizontally. Place the apricot halves over the bottom half of the cake. Cover with the cream mixture and smooth over. Place the top of the strudel cake gently and evenly on top. Chill in the fridge for one hour.
