The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Recipe Source: Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!
This time, the Daring Bakers helped me to oversome one of my worst fears: Making yeast dough without my bread machine and with fresh yeast. I usually use dried yeast and my bread mashine when making that kind of dough because otherawise I made the experience that it turns into a non-rising lumpy disaster. I have to confess I acidentally bought the fresh yeast (because I thougt we had to use them), and as I found out I didn't need to I decided to be really daring and started an adventure for me: yeast dough, handmade - and it worked! What I found out: Make sure your yeast ist dissolved completely. Use a wooden spoon and your hands, and knead until the dough feels 'good' (I guess the times before I just didn't knead long enough). With that sense of achievment in mind, I eventually will repeat skipping the bread machine part ;)
For the fillings, I decided to use some dark orange-flavoured chocolate I got as a present (don't like to eat this kind of chocolate pure) and thought a combination with pine nuts would give it an Italian touch (filling I). The other filling was supposed to be a 'real coffee cake filling' with coffee beans and coffee meringue (I just LOVE the combination of chocolate and coffee). Both turned out fine, but I liked the second one better - of course ;) This cake is really genius and versatile, and I'll try some other combinations soon, maybe with jam or fruits (and maybe some savoury ones), so a bit thank you for sharing this recipe!
Note: I had some problems with the meringue leaking out of the cuts because it dind't get stiff enough, so make sure yours does. It doesn't have an influence on the taste, but it does look a little bit nasty ...
When making the dough, you have to add a little bit more fluid that given in the recipe, so add about one tablespoon water extra.