The layered brioche cake is something I created during the lockdown period, when everyone was at home and I saw many were increasingly trying their hand at cooking, especially leavened doughs.
So, to meet demands, I try to publish more leavened recipes, and this is one of them.
This is a dessert not tied to any holiday, but soon after, I’ll publish some Easter-themed recipes… we’re close, even if many of us will spend it isolated.
Those in quarantine at home with a larger family won’t feel the burden as much, but for smaller families, it will be quite unpleasant.
Anyway, to alleviate the sadness, I want to lift your spirits with this super tasty dessert and I’m sure if you try it once, you’ll keep the recipe.
Obviously, if you reproduce this or other recipes from my blog, send me the photos and I’ll post them on my Facebook page with your name.
Try the recipe then by following the step-by-step photos for the preparation and enjoy your meal!
Approx. 575 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Layered Brioche Cake
- 2 1/2 cups Manitoba Flour
- 1 1/2 cups All-purpose Flour
- 1 1/2 packet Dry yeast
- 2 Medium eggs
- 1 Egg yolk (set aside the white)
- 3/4 cup Whole milk
- 1/2 cup Sugar
- 3/4 cup Semi-sweet chocolate chips
- 4 tbsps Butter
- 1 tsp Ground cinnamon
- 1 Egg white
- 1/3 cup Granulated sugar
Preparation of the Layered Brioche Cake
In a bowl, put the dry yeast and 100 ml of warm milk, dissolve, then add 50 g of Manitoba flour and 50 g of all-purpose flour, mix well to obtain a soft mixture, but it should be like this.
Cover the bowl with kitchen film and let it rise for 1 and 1/2 hours in a warm place.
Once risen, you can continue the process by hand, or with a cake mixer, or better yet with a stand mixer.
In the container where you will continue the dough, put the risen yeast, then add the sugar, 2 eggs + the yolk, ground cinnamon, mixing well.
At this point, add the remaining 250 g of Manitoba flour and mix again.
Soften the butter and add it to the dough, add the remaining 130 g of all-purpose flour and mix well until you get a non-sticky homogeneous dough.
Work it well on a work surface, divide it into three parts obtaining 3 equal balls, in one of which we will put the chocolate chips and work until all the chocolate is incorporated.
At this point, let each ball rise in a different bowl and in a warm place until doubled.
It will take about 1 and 1/2 hours or a little more.
Once doubled, take a bundt pan with high edges of about 9.5-10 inches in diameter, butter and flour, take the balls and create a strand with each one.
If you want a lower and wider cake, use a pan with slightly high edges but at least 12 inches in diameter.
Place each strand in a ring shape in the pan one on top of the other as in the photo, placing the chocolate one in the center.
Let it rise again for about 2 hours covered in a warm place.
When the rising is finished, brush the cake with egg white and then sprinkle with granulated sugar.
Bake in a preheated oven at 338°F for about 45 minutes.
