Strawberry rose cake: fluffy like a cloud!

Name: Strawberry rose cake: fluffy like a cloud!
Uploaded: 2021-04-23T13:05:08Z
Duration: PT278.760S
Channel: Food Inspiration

published on 23 April, 2021 at 15:05

INGREDIENTS

For the dough:

100ml (1/3 cup + 1 tbsp) slightly warm milk

15g fresh brewer's yeast

4g (1 tsp) sugar (for yeast)

100g (1/2 cup) sugar

500g (3 cups + 2 tbsp) flour

1 egg

125g (1/2 cup) yogurt

60g (1/4 cup) cold butter

3g (1 tsp) lemon zest

60g (1/4 cup) butter (for greasing)

15g (1 tbsp) softened butter (for brushing)

For the filling:

300g strawberries

37.5g (3 tbsp) sugar

1.5g (1/2 tsp) lemon zest

15ml (1 tbsp) lemon juice

For the topping:

Apricot jam

METHOD

In a medium bowl dissolve fresh brewer's yeast and a teaspoon of sugar in warm milk. Let sit for 10 minutes, add 100g sugar and mix well.
Place flour onto your working surface. Make a hole in the middle and add an egg and yogurt. Start mixing the dough with a spatula, gradually add yeast mixture and continue to stir.
Go on kneading the dough using your hands, add lemon zest and keep on kneading.
Knead in cold butter and continue to knead until smooth.
Form a ball from the dough, place it into a large bowl, cover with plastic wrap and let rise in a warm place for 2 hours.
Meanwhile, prepare strawberry filling: In a saucepan combine chopped strawberries and 3 tbsp of sugar. Cook on medium heat for 4-5 minutes, set aside and let cool.
Strain the filling through a sieve and keep juices and pulp in separate bowls.
Grease an angel food or bundt cake form with butter and line the bottom with parchment paper.
Place raised dough onto a working surface and roll it into a rectangular shape, approximately 40x50cm.
Spread strawberry pulp on top and roll the dough up on the longer side. Cut the log into 8 equal parts and place them cut side down into a baking pan. Let rise for 1/2-2 hours.
Preheat the oven to 180C/360F.
Brush rose cake with softened butter on top and bake for 30-40 minutes or until golden.
Unmold the cake and brush with apricot jam on top (optional). Pour each brioche over with a teaspoon of strawberry cooking juices and enjoy!

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