Holiday cake from France

Name: Holiday cake from France
Ingredients: 200 ml of milk; 20 g of yeast; 100 g of warm melted butter; 500 g of flour; 4 tablespoons of sugar; 2 eggs; lemon zest; 250 ml of thick fresh cream; 2 egg yolks; 4 tablespoons of sugar; 1 vanilla essence

Doughs and pastries - Holiday cake from France by Antonia M. - Recipia

Holiday Cake – a sweet and aromatic delight for special moments Introduction The holiday cake is a recipe that brings family memories, moments of happiness, and joyful celebrations. It is a dessert that blends tradition with innovation, having deep roots in culinary culture. This cake, similar to pasca, is made from a fluffy dough and a delicious cream, offering a perfect balance between taste and texture. Here’s how you can recreate this wonderful cake at home, step by step! Preparation time: 20 minutes Rest time: 1 night (in the refrigerator) Baking time: 30 minutes Total: Approximately 1 hour 20 minutes Number of servings: 8-10 servings Your magical ingredients For the dough: - 200 ml of warm milk - 20 g of fresh yeast - 100 g of melted butter (warm, not hot) - 500 g of wheat flour - 4 tablespoons of sugar - 2 large eggs - Zest of one lemon - A pinch of salt For the cream: - 250 ml of fresh cream (thick) - 2 egg yolks - 4 tablespoons of sugar - 1 vanilla essence or a vanilla pod (for a more intense flavor) Preparing the dough 1. Activating the yeast: In a small bowl, add the warm milk and fresh yeast. Gently stir and let it sit for 5-10 minutes until the yeast becomes frothy. This step is essential for obtaining a fluffy dough, as the yeast will ferment and contribute to the dough's volume. 2. Preparing the dough: In a large bowl, combine the flour, sugar, salt, and grated lemon zest. Make a well in the center and add the yeast mixture, beaten eggs, and melted butter. Start mixing the ingredients with a spatula or by hand, beginning from the center of the bowl. 3. Kneading: Once the ingredients start to combine, transfer the dough to a lightly floured work surface and knead for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour. 4. Resting the dough: Let the dough rise in a bowl greased with a little oil, covered with a clean towel, for about 1 hour until it doubles in volume. An excellent alternative is to place it in the refrigerator overnight, which will enhance the aroma and texture. Preparing the cream 1. Whipping the cream: In a separate bowl, whip the fresh cream with a mixer until it becomes fluffy, but not too firm. If you want to add a more intense flavor, you can use vanilla essence or the seeds from a vanilla pod. 2. Combining the ingredients: In another bowl, combine the egg yolks with the sugar. Whisk them well until the mixture becomes light in color and creamy. Gradually add the whipped cream, gently folding with a spatula to avoid losing air from the cream. Forming the cake 1. Shaping the dough: The next day, take the dough out of the refrigerator and knead it again for a few minutes. Divide it into two equal parts and roll each part into a disc with a diameter of 28 cm. Place each disc into round molds, ensuring the edges are well covered. 2. Rising the dough: Let the dough rise again for about 30-40 minutes, covered with a clean towel. During this time, preheat the oven to 180°C. 3. Adding the cream: Once the dough has risen, gently flatten the center and pour the prepared cream into it. You can use the excess dough that overflowed to create a decorative pattern in the middle. A creative idea would be to mix some of the dough with cocoa to add a contrast of color and flavor. 4. Finishing: Gently pinch the edges with a fork to create a rustic look. Brush the top of the cake with a beaten egg to achieve a golden and shiny crust. 5. Baking: Bake the cake in the preheated oven for about 30 minutes or until it turns golden and a tester inserted in the center comes out clean. Every oven is different, so don’t hesitate to check the cake a few minutes before the end of the baking time. 6. Cooling and serving: After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This cake is delicious both warm and cold. You can serve it plain or with a drizzle of fresh fruit sauce for an extra burst of flavor. Helpful tip: If you want to add a touch of freshness, serve the cake alongside a scoop of vanilla ice cream or a caramel sauce. This dessert pairs perfectly with a cup of tea or coffee, turning every bite into a true delight. Nutritional benefits This cake, despite its delights, contains healthy ingredients such as milk and eggs, which provide protein and calcium. The cream adds healthy fats, while the lemon contributes vitamin C. However, it’s good to know that due to the sugar and butter, portions should be moderate. Frequently asked questions 1. Can I use whole wheat flour? Yes, but it is recommended to mix whole wheat flour with white flour, as this will affect the cake's texture. 2. How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for up to 3 days. 3. Can I add fruit to the cream? Absolutely! Berries or pieces of peaches can add a wonderful flavor. 4. Is it suitable for vegans? You can adapt the recipe using plant-based milk, vegan butter, and an egg substitute, but you will need to adjust other proportions. Possible variations - Chocolate cake: Add 50 g of cocoa to the dough for a rich chocolate cake. - Fruit cake: Incorporate pieces of apples or pears into the cream for added texture and flavor. - Spiced cake: Add spices like cinnamon or nutmeg to the dough for a more complex taste. Conclusion The holiday cake is more than just a dessert; it is an experience that brings people together and creates unforgettable memories. Don’t hesitate to experiment and put your personal touch on the recipe. Every bite will be a celebration of your culinary talent!