Dough Ingredients:

NutritionSortLoading...
Loading...

330g all purpose flour

165g (¾ cup) cold butter

1 tbsp instant yeast

¼ cup lukewarm milk

½ tsp sugar

2 eggs

Select allAdd

SortLoading...
Loading...

Filling ingredients

1 ¾ cup cherry jam

256g finely ground poppy seeds

172g powdered sugar

1 package vanilla sugar

1 tsp ground cinnamon

1 tbsp orange granules

Select allAdd

SortLoading...
Loading...

Cocoa Glaze

6 tbsp unsweetened cocoa

6 tbsp granulated sugar

3 tbsp sweetex shortening

5 tbsp water

2 tbsp lemon juice

Select allAdd

Make the dough

1. In a large bowl, rub cold butter into flour until crumbly

2. Add eggs, yeast, milk, and salt

3. knead just until a soft dough forms

4. divide into 5 equal balls, wrap, and chill for 30-60 minutes

Make the filling

1. In a separate bowl, combine the filling ingredients. If the jam is thick, heat it to make it easier to spread.

Assemble the cakes

1. Preheat oven to 355F

2. Grese 5" sound cake pans (or silicone)

3. roll each dough ball into 4 thin layers

4. start with a dough layer and spread filling between each layer

5. prick the top with a fork to vent steam

Bake

1. Bake for 30-55 minutes, rotating if needed

2. tops should be golden and slightly puffed

3. cool 10 minutes in the pan, then carefully remove to cool completely

Make the glaze

1. in a saucepan, combine cocoa powder, sugar, water, and sweetex

2. warm gently over low heat, stirring constantly until the mixture is fully dissolved and smooth. Do not let it boil

3. Once filly blended, remove from heat and stir in lemon juice

4. while warm, spoon or pour the glaze over cooled cakes

5. let sit at room temperature to set. The glaze will firm up with a light sheen.