Danish fruit and nut cake


Ingredients 16
Servings 10
Time

Ingredients

  • 360
    g
    cake flour
  • 5
    ml
    salt
  • 60
    ml
    sugar
  • 60
    g
    margarine
  • 10
    g
    instant yeast
  • 1
    large egg, beaten
  • 125
    ml
    lukewarm water (or more as needed)
  • FILLING
  • 125
    g
    smooth cream cheese
  • 100
    g
    sugar
  • 100
    g
    glacé fruit mix
  • 100
    g
    pecan nuts, chopped
  • egg to brush
  • GLAZE
  • 100
    g
    sugar
  • 125
    ml
    water
 

Method

 
Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the yeast and mix. Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer. Place the dough on a lightly floured surface, cover with greased plastic wrap and leave to rest for 10 minutes. Mix cream cheese and sugar together lightly. Knock the dough down, roll into a rectangle, 5 mm thick and spread the cream cheese mixture over the dough. Sprinkle with glacé fruit mix and chopped nuts. Roll the dough up starting with the wide side and place it, fold side down, onto a greased baking tray. Cut the dough right through, from the centre to both ends, leave a 2,5 cm piece intact, in the middle. Lift and spread dough out to form wings in the shape of a butterfly. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 to 30 minutes. To make the glaze, dissolve the sugar in the water and stir over low heat until slightly thickened. Brush with egg and bake in a preheated oven at 180 ºC (350 ºF) for about 30 minutes or until golden brown. Brush with glaze.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.