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Boston Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 1/3
c
Sugar 2
T
Ground cinnamon
-----DANISH PASTRY----- 3 1/4
c
All-purpose flour 1 1/4
c
Unsalted butter 1/4
c
Warm water 2
pk
Active dry yeast 1/2
c
Evaporated milk 1/4
c
Sugar 2
Egg 1
t
Salt 1/2
t
Ground cardamom
Directions:
Makes 1 cake Danish Pastry Buttercream Pastry Filling
Fit processor with steel blade. Measure 2 cups of the
flour and butter into work bowl. Process on/off 6 to
10 times or just until butter is no smaller than
kidney beans. Transfer flour-butter mixture to a large
mixing bowl. Stir in remaining 1
1/4 cups of the flour. Refit processor with
steel blade. Measure water and yeast into work bowl.
Process until yeast is dissolved. Blend milk, sugar,
eggs, salt and cardamom, if desired, into yeast
mixture. Let stand until bubbly, about 5 minutes. Add
milk mixture to flour mixture. Stir just enough to
moisten flour (dough should be crumbly like a biscuit
dough, not smooth and satiny like most yeast doughs.)
Cover with plastic wrap and refrigerate 4 - 24 hours.
Prepare Danish Pastry as directed and refrigerate 4 -
24 hours. Roll out pastry dough on floured surface
into a rectangle 36x20 inches, adding more flour as
necessary to keep dough from sticking to surface or
rolling pin. For easier shaping, let dough rest
frequently for about 10 seconds, then continue
rolling. Prepare Buttercream Pastry Filling and spread
over dough to within 1 inch of the edges. Mix sugar
and cinnamon. Sprinkle mixture evenly over
Buttercream. Roll up
dough jelly roll fashion. Pinch seam to seal. Cut
into 3-inch wide slices and place slices cut side down
around greased 2 1/2 or 3-quart ring mold or tube pan.
Let stand at room temperature until doubled, about 1
hour. Heat oven to 350 F. Bake until golden, 45 - 55
minutes. Cool 5 minutes in pan. Transfer to serving
plate. Drizzle Sugar Icing over cake. Cool.
BUTTERCREAM PASTRY FILLING 1 cup powdered sugar 1/2
cup cold butter or margarine, cut into 1/4- inch
slices 1/2 tsp vanilla Fit processor with steel blade.
Measure all ingredients into work bowl. Process until
smooth and creamy (do not overprocess). Stop food
processor and scrape sides of bowl during processing,
if necessary. Makes about 1 cup. SUGAR ICING: Mix 1
cup sugar, 1 teaspoon butter and 2 to 3 tablespoons
milk to make a smooth mixture thick enough to spread.
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