No need to choose between cream or jam filling.
This sweet yeast cake offers a taste of both!
Add milk mixture to flour mixture.
Credit: Andy Lyons
Add eggs and vanilla.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in remaining flour (dough will be very soft and sticky).
Cover surface of dough with plastic wrap; chill for 2 to 24 hours.
Generously butter a 9x2-inch deep heart-shaped or round cake pan.
Using a buttered spatula, transfer dough to prepared pan and smooth to an even layer.
Cover; let rise1 hour or until double in size.
Preheat oven to 325F.
Bake for 30 to 35 minutes or until golden brown.
Cool in pan on wire rack for 5 minutes.
Remove cake from pan; turn top-side up.
Cool completely on wire rack.
Using a long serrated knife, split cake in half horizontally; remove top.
Place bottom layer, cut-side up, on a serving plate.
Spoon Cream Filling over jelly; spread to edges.
Place top layer of cake on filling, cut-side down.
Dust cake with powdered sugar; decorate with jelly.
In a small saucepan whisk together the milk and flour until no lumps remain.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 1 minute more (mixture will be thick).
Transfer to a small bowl; cover surface with plastic wrap and cool to room temperature.
Add the sugar and salt and beat for 1 to 2 minutes or until well-combined.
Add the cooled milk mixture and beat until smooth.
Get The Pan!
2,000 calories a day is used for general nutrition advice.
