ISO efrat Libroind cheese babka recipe or similar

amother

Tanzanite

Tue, May 23 2023, 9:50 am

Cheese-Filled Yeast Cake with Streusel

By Efrat Libfroind

I’ve heard many complaints from my pastry school students that when they tried making a yeast-based cake, the dough always overpowered the filling. This cake has the perfect balance of a creamy, cheesy filling with a thin yeasty dough. Follow the directions and techniques to get a bakery-worthy cheese log!

FOR THE DOUGH

1 tablespoon dry yeast

¾ cup sugar

1 cup lukewarm water or milk

1 egg

4½ cups flour

⅔ cup softened butter

½ teaspoon salt

½ teaspoon vanilla extract

FOR THE FILLING

3⅜ cups farmer cheese

1⅛ cup cream cheese

1½ cups sugar

½ cup melted butter

1 teaspoon vanilla extract

3 egg yolks

3 tablespoons flour

FOR THE STREUSEL

1 cup flour

½ cup sugar

½ cup softened butter

ALSO

1 beaten egg

Powdered sugar

FOR THE FILLING

Mix all ingredients in a bowl until smooth. Divide and pour the mixture into 4 English cake molds (or loaf pans) and place in the freezer for two hours.

FOR THE DOUGH

Place all the dough ingredients into the mixer bowl. Using the dough hook, knead for about 10 minutes until it becomes a soft dough. Place the dough in a warm location for two hours to allow it to rise.

FOR THE STREUSEL

Mix the flour, sugar and butter until crumbs are formed.

1. Preheat the oven to 325°F

2. Divide the dough into 4 parts.

3. Roll each portion of dough into an approximately 8”x12” rectangle (about 3 times the size of the loaf pan).

4. Remove the frozen filling and place one in the center of each rolled dough portion. Cover the filling by folding over the remaining dough on each side.

5. Place the wrapped fillings back into loaf pans.

6. Brush the cakes with the egg and generously sprinkle the streusel on top.

7. Bake for about 40 minutes or until nicely browned.

8. Sprinkle with powdered sugar.

Note: The cakes can be kept frozen for up to two months.

Yield: 4 cakes