Boston cake

1

Ingredients

Quantity Ingredient
⅓ cup Sugar
2 tablespoons Ground cinnamon
Sugar Icing
DANISH PASTRY
3¼ cup All-purpose flour
1¼ cup Cold unsalted butter, cut in 1/4-inch slices
¼ cup Warm water
2 packs Active dry yeast
½ cup Evaporated milk, room temperature
¼ cup Sugar
2 Eggs, room temperature
1 teaspoon Salt
½ teaspoon Ground cardamom, optional

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 1¼ 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 ½ 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 ½ cup cold butter or margarine, cut into ¼-inch slices ½ 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.

Food Processor Bread Book From the collection of Jim Vorheis

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