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Recipe by: zeid
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See below ingredients and instructions of the recipe
1 pk Yeast, dry
1 1/2 c -Water, warm
2 c Flour
1 lb Butter; room temperature
1 lb Sugar, powdered
1 tb Cinnamon
1 1/2 ts Coriander, ground
1 ts Nutmeg
2 tb Caraway seed
1/2 c Milk; or sweet red wine
7 Egg
6 c Flour
Dissolve yeast in warm water. Stir in two cups flour and set aside to
proof. Meanwhile, cream butter with sugar. Add sinnamon, coriander,
nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl,
beat eggs until smooth and thick and stir them into the butter
mixture alter- nately with the proofed yeast mixture. Add remaining
flour. Devide the batter between two 10" buttered and floured 10"
springform pans. Set in a warm place and allow to rise until double.
Bake in a preheated 350 F. oven for about 1 1/2 hours, or until the
cake is golden brown and tests done in the middle. Cool slightly in
pans before removing to a wire rack. Makes two cakes.
Early American Life magazine
December 1991 issue
per Sam Waring
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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