This is a big baked heart shaped jelly doughnut cake, perfect for a romantic Valentines Day dinner! - or just bake it in a regular cake pan... and enjoy it anytime.
Cake ingredients:
3½ cups (875 mL) all-purpose flour
2 packages (4 ½ tsp, 22 mL) active dry yeast
1 cup (250 mL) milk
½ cup (125 mL) granulated sugar
½ cup (125 mL) butter
½ tsp (2 mL) salt
2 eggs
1 tsp (5 mL) pure vanilla extract
2/3 cup your favourite jam
Sifted powdered sugar
Cream Filling Ingredients
½ cup (125 ml) milk
2 Tbsp (300 mL) all-purpose flour
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) butter, softened
½ cup (125 ml) granulated sugar
Pinch of salt
Cake Method:
In a saucepan heat milk, sugar, butter, and salt just until warm (120ºF). Stir together 2 cups of the flour and the yeast; add milk mixture to flour mixture. Then add eggs and vanilla. Cream together with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl as needed. Beat on high speed for 3 minutes. With beater on low, mix in remaining flour (dough will be very soft and sticky). Cover dough and chill for 2 to 24 hours.
Butter a 9"x2" heart-shaped cake pan. Transfer dough to pan and smooth to an even layer. Cover and let rise1 hour or until double in size.
Preheat oven to 325ºF (160ºF)
Bake for 30 to 35 minutes or until golden brown. Cool in pan on wire rack for 5 minutes, then remove from pan and turn top-side up. Cool completely on wire rack. slice cake in half horizontally; remove top. Place bottom layer, cut-side up, on a serving plate. Spread cream filling and then the jam to edges. Place top layer of cake on filling, cut-side down. Dust cake with powdered sugar; drizzle with jam.
Cream filling Method:
In a saucepan whisk together the milk and flour while cooking over medium heat until thickened and bubbly. Remove from the heat and stir in vanilla. Transfer to a small bowl; cover and allow to cool to room temperature. With a mixer cream butter, sugar and salt until well-combined. Add the cooled milk mixture and beat until ...
