Here’s another dessert for all lovers of leavened goods. It’s the Danubio cake with dried fruits. Its filling is truly delicious and the dough is soft and delicate. Of course… you have to respect the rising times but for those who love this type of preparation it won’t be a problem. It’s a perfect dessert for breakfast and snack time, but I’m sure you won’t resist and will occasionally go back to the cake pan to cut another piece. In the indications below, I’ve written that it’s for eight people, considering that each might eat an entire ball. However, I assure you that half is more than enough, at least for me. So, it could also be suitable for 16 people. In short, it depends a bit on your hunger or, I should say, your greed.
Other leavened desserts that may interest you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Danubio Cake
I used dry brewer’s yeast but, if you prefer, you can also use fresh yeast. In this case, I recommend using at least 20 g or even a whole cube.
- 2 cups all-purpose flour
- 2 3/4 cups Manitoba flour
- 7 g dry brewer's yeast
- 1 cup milk
- 7 tbsps butter
- 1/3 cup sugar
- 1 egg (medium)
- 2 egg yolks
- 1 pinch salt
- 7 oz dried fruits (walnuts, almonds, and hazelnuts)
- 3 1/2 oz raisins
- 5 oz orange marmalade (or apricot jam)
- 1 tbsp egg white
- 2 tbsps milk
- 1 tsp honey
- sugar crystals
Tools
I prepared the dough with a stand mixer, but it can also be made by hand, working the ingredients for a long time first in a bowl and then on a pastry board. It will require quite a bit of elbow grease.
- Stand Mixer
- 1 Hand Whisk
- 2 Bowls
- 2 Small Bowls
- 1 Pan springform pan with a diameter of 9.5/10.2 inches
- Baking Paper
Preparation of the Danubio Cake
Here’s the slice inside!
Before starting, cut the butter into pieces and let it soften at room temperature.
Place both flours in the bowl of the stand mixer, add the dry brewer’s yeast, one tablespoon of sugar from the total, and mix well with a small hand whisk.
Then pour in the warm milk and give it a quick mix with the dough hook.
Add the whole egg, the two yolks, and the remaining sugar, and continue kneading with the hook.
Finally, add the softened butter in pieces, a pinch of salt, and work everything until you obtain a smooth dough that clings to the hook.
Transfer it to the pastry board, shape it into a ball, place it in a large bowl, cover it, and let it rise for five hours in a warm place away from drafts.
After the first rise, bring the dough back to the pastry board and divide it into eight pieces as equal as possible. I suggest weighing the entire dough and calculating the weight each piece should have.
Flatten each piece with your hands, forming a circle, and place a spoonful of filling in the center.
Now close the circle like a pouch, trapping the filling inside, form a ball, and place it inside the cake pan.
Continue in the same manner until all the ingredients are used up, cover the pan, and let the Danubio cake rise for another four hours. I know the hours are many, but I assure you that the longer it rises, the better the result. So try to respect these times, even if it already looks well risen.
Meanwhile, in a small bowl, mix a little egg white with milk and honey. Set this mixture aside at room temperature so it is not too cold when we need to brush it onto the cake.
After the four hours of the second rise have passed, brush the surface of the cake with the prepared mixture and sprinkle it with sugar crystals.
Bake the Danubio cake in a preheated static oven at 350°F for 30/40 minutes, covering it with aluminum foil if it browns too much. Take it out of the oven and let it cool slightly before serving. Remember that this cake should be enjoyed slightly warm. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
