The most delicious cake enjoy with your coffee — a yeast cake with "roses" filled with white chocolate cream, coffee, and nuts, in an easy-to-work-with yeast dough. Golden, soft, and extra fragrant. Yields: 10- to 11-inch (26- to 28-centimeter) round pan
White Chocolate-Coffee-Nut Rose Cake
- Cook & Prep: 3 h
- Serving: 12
White Chocolate-Coffee-Nut Cream
Prepare the Dough
Put flour, yeast, butter, sugar, eggs, milk, salt, and vanilla into mixer bowl and knead with dough hook 10–12 minutes, until smooth dough forms.
Cover bowl and allow dough to rise in a warm place for one to two hours, or until doubled in size.
Prepare the White Chocolate Cream
Put almonds, butter, sugar, coffee, and chocolate into food processor. Process on steel blade until mixture is crumbly.
Add egg, flour, and milk and process until thick, smooth cream forms.
Assemble and Bake
Roll dough into 1/5- inch- (five- millimeter-) thick rectangle. Spread filling evenly on dough and sprinkle with nuts and chopped chocolate.
Roll up tightly jelly- roll-style and cut into two- inch- (five- to six- centimeter-) thick roses. Arrange "roses" in a greased 10- to 11-inch (26- to 28-centimeter) round pan to form a flower.
Cover pan with a towel and let cake rise one to two hours, or until almost doubled in size.
Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Gently brush cake with beaten egg. Bake 35–45 minutes or until cake is golden and firm. Cool at room temperature.
Prepare the Coffee Glaze
Bring water, sugar, and coffee to a boil in a small saucepan. Once it boils, cook additional two to three minutes and then remove from fire.
Brush cake with a liberal amount of coffee glaze and serve.
The cake is best served fresh. Cake can be frozen up to a month when wrapped well in plastic wrap. Before serving, defrost and warm in oven.
Recipe, photography, and styling: Natalie Levine