Angelica Cake

Name: Angelica Cake
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 10
Ingredients: Manitoba flour 1 cup; Fresh brewer's yeast 0.5 oz; Water &frac13; cup; Malt 1 tsp; Manitoba flour 3.4 cups; Sugar &frac13; cup; Whole milk warm ½ cup; Fine salt 1 tsp; Butter ½ cup; Dark chocolate chips 3.5 oz; Egg yolks medium 3; Egg whites 1; Powdered sugar 1 ¼ cup; Butter melted 3 ½ tbsp

489

Calories per serving

Vegetarian

Energy Kcal 489
Carbohydrates g 67.1
of which sugars g 31
Protein g 9.5
Fats g 20.3
of which saturated fat g 11.27
Fiber g 1.5
Cholesterol mg 124
Sodium mg 214

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 10 persone
Cost: Low
Note plus the rising time of about 3 hours

PRESENTATION

The Angelica cake is a soft and tasty braid with a truly scenic appearance.

This is the famous recipe by the Simili Sisters slightly revisited: the original dessert indeed includes the use of raisins and candied orange inside, while we opted for chocolate chips, making the cake more appreciated by children.

The Angelica cake requires a rather complex preparation and at least an afternoon of work, but the result will leave everyone literally speechless!

Don't miss our delicious savory variants with beer and with zucchini!

INGREDIENTS

489

Calories per serving

Ingredients for the starter: Manitoba flour 1 cup (135 g); Fresh brewer's yeast 0.5 oz (13 g); Water ⅓ cup (75 g); Malt 1 tsp

for the dough: Manitoba flour 3.4 cups (400 g); Sugar ⅓ cup (75 g); Whole milk ½ cup (120 g) - warm; Fine salt 1 tsp (5 g); Butter ½ cup (120 g); Dark chocolate chips 3.5 oz (100 g); Egg yolks 3 - medium

for the glaze: Egg whites 1; Powdered sugar 1 ¼ cup (150 g)

for brushing: Butter 3 ½ tbsp (50 g) - melted

Preparation

How to prepare Angelica Cake

To make the Angelica cake, start by preparing the yeast mixture: put the warm water in a bowl, dissolve a teaspoon of malt or sugar (optional) in it, and add the crumbled fresh yeast 1. Stir to dissolve the ingredients well, then add them to the flour 2 and knead until you get a smooth dough that you will shape into a ball 3. Place the dough in a bowl, cover it with plastic wrap, and let it rise for half an hour in a warm and draft-free place (it should double in volume).

In the meantime, prepare the dough: cut the butter into cubes and let it soften at room temperature. Pour the sugar into the milk 4 and then the egg yolks, beating with a whisk to break them 5, the salt, and add everything to the flour, then knead. Add the butter 6 and work the dough for at least 10 minutes until it is very elastic and detaches from the sides of the bowl.

When the yeast mixture is ready, add it to the dough obtained 7 and then mix them together homogeneously 8; shape the dough into a ball and place it in a buttered bowl, then let it rise for at least two hours until it doubles in volume 9.

After the necessary time has passed, pour the dough onto a floured work surface and, without working it, roll it out with a rolling pin to form a rectangle about 1/8 inch thick; brush the obtained sheet with melted butter 10, sprinkle it with dark chocolate chips 11 (the original version calls for 2.6 oz of raisins mixed with 2.6 oz of candied orange peel), then roll it up along the longer side leaving the closure at the bottom 12.

Cut the roll in half with a thin and floured knife 13, then separate the two parts and braid them, taking care to keep the cut part facing up so that the sections and its filling can be seen 14. Shape the braid into a ring 16 that you will place on a baking sheet lined with parchment paper,

brush it with melted butter 16 and let it rise for 30-40 minutes in a warm place so it doubles in volume. Bake in a static oven at 350°F for about 40 minutes and halfway through baking, check that the ring is not too dark on the surface, otherwise cover it with aluminum foil and continue baking.
In the meantime, prepare the glaze by beating an egg white with 5.3 oz of powdered sugar with a fork 17. As soon as you get a dense glaze, pour it over the freshly baked Angelica cake 18.