Monday, May 3, 2010

Raspberry Coffe Cake Roll

Extended Shelf Life for: Raspberries

This is quite possibly the dish I have been most proud of and impressed with in the last couple of months. Easy. Beautiful. Delicious.
Inspired by a Mennonite cook-book and using the versatile Master Mix, I present to you the Raspberry Coffee Cake Roll.
2 cups Master Mix
3 oz. Cream Cheese
2 Tbsp. Butter
2 Tbsp Sugar
1 Egg, beaten
1/4 cup Milk
1/2 cup Raspberry filling or Jam (any fruit will do)
3/4 cup Powdered Sugar
1/2 tsp. Vanilla
1 1/2 - 2 Tbsp. milk to mix
Mix first four ingredients together until crumbly. Combine milk and egg and stir into crumb mixture until moistened. Turn dough out on a flour surface and knead. Roll into a 12 x 8 inch
rectangle on waxed paper. Spread with fruit leaving a 1/2 inch margin around edges. Fold each side to the center, pinch ends to seal. Now, the tricky part, transfer to a greased baking sheet. Make 1 1/2 inch cuts about 1 inch apart on the top of cake, about 1/3 of the way through. Bake at 360 for 20-25 minutes. Pour glaze over cake while warm. Enjoy in bed with a hot cup of tea.
Note: If using fresh berries, simply heat in a skillet, add sugar to taste. As juices begin to escape add a cornstarch/water mix to thicken up berrie sauce, when the correct consistency and flavor have been attained, use as you would other perserves.

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