Brighten up any dreary day with our Cheerful Black Currant Jam and Streusel Yeast Cake, a delightful creation that combines the airy lightness of yeast dough with the tangy sweetness of black currant jam, all topped with a crunchy streusel. This cake is a testament to the joy of homemade baking, filling your kitchen with a comforting aroma and your day with a little bit of sunshine. It’s so irresistible, you’ll want to make it again before the first one even has a chance to cool!
Why You’ll Love This: The juxtaposition of the soft, fluffy dough against the tartness of the black currant jam, finished with the sweet, crumbly texture of the streusel, makes for a perfectly balanced treat. This yeast cake is not just a delight to eat but also a pleasure to make, promising a rewarding baking experience and an even more satisfying tasting session.
Perfect Occasion: This cake is ideal for a mid-morning coffee break, a leisurely afternoon tea, or as a comforting dessert after a family meal. It’s versatile enough for everyday enjoyment yet special enough to serve to guests. Bake one for yourself and another to share, or experiment with different fillings to discover your favorite combination.
Decoration Tips: After baking, a light dusting of powdered sugar not only adds an extra layer of sweetness but also gives the cake an elegant finish. If you’re feeling extra creative, a drizzle of simple icing made from powdered sugar and lemon juice can add a lovely decorative touch while complementing the tanginess of the jam.
Recipe:
- Dough Base:
- Start by dissolving 20g of fresh yeast in 100ml of warm milk, mixing with 2 tablespoons of flour and a tablespoon of sugar. Cover and let it sit in a warm place for about 10 minutes to activate.
- In a mixing bowl, combine 300g of wheat flour (preferably type 550 or 500), 2 tablespoons of sugar, 2 eggs, and 50g of melted and cooled butter. Add the activated yeast mixture and knead until smooth. Cover and let the dough rise until it doubles in size, about 40 minutes to 1 hour.
- Filling and Forming:
- Once risen, punch down the dough and lightly flour a surface to roll it out into a 30cm by 40cm rectangle. Spread a generous layer of tart black currant jam or quality preserve over the dough.
- Roll the dough into a log, sealing the edges well. Cut the log lengthwise, leaving one end intact. Braid the two halves by alternately laying one over the other. Transfer to a parchment-lined baking tray, brush with warm milk.
- Streusel Topping:
- For the streusel, mix together 30g of powdered sugar, 30g of flour, and 30g of cold butter, working it with your fingers until crumbly. Sprinkle this mixture over the prepared dough. Cover with a clean kitchen towel and let it rise for about 30 minutes.
- Baking:
- Bake in a preheated oven at 180°C (356°F) for about 30 minutes. Once cool, sprinkle with powdered sugar. But be warned, it might be too tempting to wait for it to cool down completely.
For those using dry yeast, simply halve the amount as a substitute for fresh yeast to achieve the same delightful results.
Indulge in this Cheerful Black Currant Jam and Streusel Yeast Cake, a guaranteed way to bring a smile to your face and warmth to your heart, no matter the weather outside.
