Filling
(for one cake)
16-ounce can cherry, apple or apricot pie filling
8 ounces cream cheese
¼ cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 plastic baby
Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
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Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
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Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.
Icing
(enough for one cake)
½ teaspoon almond flavoring
Confectioner’s sugar
Granulated sugar tinted green, yellow and purple or mardi gras sprinkles
Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.
Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.
When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends
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