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Dairy
Medium
12 Servings
Allergens 
3 Hours
Diets
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
3 and 1/2 cups flour
2 teaspoons Gefen Dry Yeast
7 tablespoons (100 grams) butter, softened and cut into cubes
1/3 cup sugar
2 large eggs
3/4 cup milk
pinch of salt
1 teaspoon Gefen Vanilla Extract
3 and 1/2 ounces (100 grams) ground almonds
7 tablespoons (100 grams) butter, cold and cut into cubes
1/3 cup sugar
1 teaspoon instant coffee
3 and 1/2 ounces (100 grams) Elite White Chocolate, broken into squares
1 large egg
2 tablespoons flour
2 tablespoons milk
3 and 1/2 ounces (100 grams) Elite White Chocolate, coarsely chopped
3 and 1/2 ounces (100 grams) any nuts, coarsely chopped
1 egg, beaten
1/2 cup water
1/2 cup sugar
1/2 teaspoon instant coffee
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.
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.
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.
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.
Recipe, photography, and styling: Natalie Levine
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