Roopa
This is less of a dessert cake, and more of a breakfast cake to be enjoyed with tea or coffee. This one doesn’t stay fresh for more than a few days, which is a good excuse to eat lots of it quickly!
YEAST DOUGH
INGREDIENTS
- 80 g whole eggs
- 240 mL full fat milk
- 450 g bread flour
- 40 g granulated sugar
- 60 g butter
- 12 g fresh yeast
DIRECTIONS
- Measure out 80 g of mixed egg and mix with slightly warmed milk
- Mix together butter and sugar
- Mix together the flour, sugar, and butter
- Create a dough well with the flour, and pour yeast/milk, and butter/sugar mixtures inside
- Knead together and form into a boule; let rest until it doubles in size
- After doubling, punch the dough down, fold, and proof it again
- Turn onto board and roll out to rectangular baking pan size and push dough to edges of pan (on Silpat)
- Dock dough a LOT once it has been rolled out
Notes:
- If you use dry yeast, use half the amount and create a pre-ferment
- This dough can also be used for butterkuchen – pipe the the custard over
- This dough also works very well with plum cake
COCONUT TOPPING
INGREDIENTS
- 240 g butter
- 180 g granulated sugar
- 240 g coconut powder
- 4 whole eggs
DIRECTIONS
- Preheat oven to 340 F
- Melt butter and sugar together in a saucepan at medium heat
- Once melted, add the coconut in and mix until it gets a little bit of colour
- Let mixture cool, then mix in the eggs
- Spread the mixture over the the dough and level out
- Leave aside for 20 to 30 minutes for the dough to rise, and then bake
Notes:
- Since this is a yeast dough, it will not freeze well
- This is best eaten within a couple of days, and should not be refrigerated
Chateau Gateau 