RASPBERRY CHEESE COFFEE CAKE

By á-6498

Ingredients

• 250 grams Cream cfieese
• 1 pkg Fleischmann's yeast
• 1/2 cup butter or margarine, cut up
• 1 cup sliced almonds, toasted
• 4 to 4 1/2 cups all purpose flour
• 1 cup raspberry or cherry jam or preserves
• 1/3 cup milk
• 1/4 cup warm water
• 3 eggs
• 1/3 cup milk
• 1/2 cup sugar
• 1/2 tsp salt

Preparation

Step 1

Prepare Cheese Filling , reserve. Dissolve, sugar in warm water. Add yeast, let stand 10 minutes. Heat butter and milk to lukewarm (butter does not need to melt). Add dissolved yeast, eggs, sugar, salt, 3/4 cup of the almonds and 1 cup flour. Beat until smooth and elastic. Add 2 1/2 to 3 cups flour to make stiff batter. Place in a greased bowl. Cover with plastic wrap. Let rise in warm place until doubled, about 45 min. Turn 1 cup of batter into each of two greased 9-inch spring form pans. Grease top of batter to prevent sticking, spread evenly over bottom of pans. Add 1/4 to 1/2 cup flour to remaining batter, knead on lightly floured surface until smooth and elastic. Divide dough into 4 equal pieces, roll each into a 30-inch rope. Twist two ropes together, pinch ends to seal. Repeat with remaining ropes. Place twists around edge of dough in pans, pinch ends to seal. Spread cheese filling in center, dividing evenly. Cover, let rise in warm place until doubled, about 1 hour. Bake at 350 F. for 40-50 minutes or until done. Cool 5 minutes. Remove sides of pans cool completely. Spread jam over cheese filling. Garnish-with remaining almonds.


Filling Preparations :
Beat together until smooth 250 grams cream cheese, softened. 1/2 cup sugar, 2 tbsp flour, 1 egg white and 2 tsp grated lemon peel.