Transport your senses to the picturesque landscapes of Alsace with the captivating “Alsatian Cream Round Cake.” This exquisite creation is a testament to the region’s culinary heritage, merging traditional ingredients with modern baking techniques. The marriage of currants, raisins, and Gewürztraminer wine echoes the heartwarming spirit of Alsace, while the delicate infusion of lemon zest lends a refreshing twist. As you embark on this culinary journey, you’ll craft a cake that is not only a treat for the taste buds but also a celebration of the rich tapestry of flavors that define Alsace. Join us in exploring the art of making this tender and delightful masterpiece that carries the essence of a region known for its warmth and hospitality.
Ingredients
- ½ cup currants
- 2 tablespoons golden raisins
- ¼ cup Gewürztraminer wine
- ²⁄₃ cup whole milk
- ¼ cup water
- 2 large eggs
- 3 cups unbleached all-purpose flour
- ¼ cup sugar or vanilla sugar
- Grated zest of 1 small lemon
- 1 teaspoon salt
- ½ cup unsalted butter, cut into pieces
- 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
- ¹⁄₃ cup sliced almonds
- 3 tablespoons confectioners’ sugar, for dusting
Preparations
- Begin the enchanting journey of crafting the “Alsatian Cream Round Cake” by soaking the currants and raisins in a small bowl, draping them in the exquisite embrace of Gewürztraminer wine. Allow this blend to macerate for at least an hour at room temperature, letting the fruits absorb the wine’s essence. Remember to reserve any precious liquid that is released during this process.
- Gather the remaining ingredients to construct the base of this delectable cake. In the pan of your bread machine, arrange the elements in accordance with the manufacturer’s instructions.
- Program the machine for the Dough cycle, and with a press of the Start button, let the alchemy of baking commence. Around five minutes into the kneading segment, gracefully press Pause to introduce the soaked currants and raisins along with the sliced almonds. Resume the cycle by pressing Start, allowing the machine to orchestrate the transformation.
- Prepare the chosen baking vessel for the cake’s grand reveal—a 9-cup fluted tube pan or two 4½-cup kugelhopf molds. Generously grease the interior, ensuring a seamless release after baking.
- As the cycle concludes, the machine’s beeps signal the perfect moment to press Stop and unplug the machine. Let the dough rest within the machine for a sacred hour, allowing it to gather its strength and flavors.
- When the timer’s gentle ring calls, embrace the dough with care and transfer it into the prepared tube pan using a rubber spatula. Fill the pan no more than two-thirds full, allowing room for the cake to rise to glorious heights.
- Envelop the pan in plastic wrap, and tenderly lay a tea towel atop it. Allow the dough to rise at room temperature, observing as it gracefully swells, inching towards the top of the mold. This process takes approximately 1 hour.
- As the anticipation builds, preheat the oven to 350ºF (180ºC), adjusting the temperature down by 25°F (-4ºC) if using a pan with a dark finish.
- Gently unveil the cake from its cocoon of towel and wrap, placing it into the preheated oven. Let it bake for about 35 to 40 minutes (or 28 to 32 minutes for the smaller pans), watching as it turns a luscious golden hue and the sides lovingly pull away from the pan.
- To ensure that the cake has reached perfection, insert a cake tester into its heart—a clean withdrawal signals its readiness.
- Invert the cake onto a cooling rack, a graceful unveiling of its beauty. While the cake is still warm, drizzle the reserved soaking liquid into its center, infusing it with a touch of indulgence.
- Let the cake cool completely, basking in the admiration of its creation. Once cooled, wrap it in foil, allowing it to rest at room temperature for 1 to 2 days, its flavors deepening with time.
- Just before serving, offer the finishing touch—a gentle dusting of confectioners’ sugar, as delicate as a whisper of snow upon a winter’s morning.
Nutritional Information per Serving
- Calories: 400
- Calories from Fat: 135 (33.8%)
- Total Fat: 15g
- Saturated Fat: 11g
- Cholesterol: 30mg
- Sodium: 190mg
- Carbohydrates: 59g
The “Alsatian Cream Round Cake” is a masterpiece that pays homage to the rich culinary tapestry of Alsace, a region known for its warmth, hospitality, and delectable treats. Crafted with care and infused with tradition, this cake artfully blends currants, raisins, and Gewürztraminer wine, inviting you to savor the flavors that define Alsace’s heritage.
As you indulge in a slice of this cake, you’re greeted with the subtle sweetness of currants and golden raisins, their flavors enriched by the maceration in Gewürztraminer wine. This infusion not only imparts a delightful aroma but also adds a touch of sophistication to the cake, elevating it to a realm of culinary elegance.
The delicate zest of a small lemon introduces a bright and refreshing note, balancing the sweetness of the fruits and wine. This simple addition brings a sense of lightness that resonates with the heartwarming spirit of Alsace.
