Sirsak cake with cashew nuts and almonds

Ingredients for 1 servings:

• 140 g water, lukewarm
• 20 g dry yeast
• 1 tbsp sugar, white
• 1 tsp, leveled salt
• 320 g wheat flour type 405
• 2 egg whites
• 2 tbsp extra virgin olive oil
• 500 g soursop (Sirsak, Graviola), only the pulp, fresh or canned
• 5 tbsp syrup (Sirsak syrup, Indonesian, see note)
• 3 tbsp sugar, white
• 150 g sour cream
• 2 egg yolks
• 120 g white bread, dry, coarsely grated
• 100 g cashew nuts, roasted
• 100 g almond(s), white
• 100 g chocolate drops
• 160 g wheat flour type 405
• 1 tsp, leveled cinnamon powder
• 110 g white sugar
• 110 g margarine or butter, (see note)
• 1 tsp vanilla extract
• n. B. Flour for the work surface
• n. B. White bread, dry, coarsely grated
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

An exotic sheet cake, aromatic and fruity, with a moist interior. Recipe from Lombok, Indonesia.

The recipe is for a 25 x 30 cm baking sheet. Wash the fresh sirsak, peel it, and quarter it. Cut crosswise into approximately 6 mm thick slices from each quarter, removing the black seeds. Drain canned sirsak well. Mix the fresh sirsak pieces with the sirsak syrup (do not use the syrup for canned sirsak), the 2 egg yolks, and the sour cream. Mix in the grated white bread, cashews, almonds, and chocolate pearls. Keep covered and refrigerated. Heat the water to 37 degrees Celsius, dissolve the sugar and salt in it. Add the dried yeast and whisk until smooth. Let it activate for 10 minutes. Meanwhile, for the crumble, melt the margarine in a water bath at 40 degrees Celsius. Weigh the sugar and flour. Mix the cinnamon powder into the flour and add the liquid vanilla extract to the sugar. Mix all the ingredients for the dough, except the egg whites and olive oil, into a slightly crumbly dough. Add the egg whites and mix in. Finally, knead in the olive oil. Let the dough rise in a warm place for 30 minutes. Moisten the baking tray with a damp sponge and then line with baking paper. Mix the margarine and sugar until creamy. With the mixer running, add the flour a tablespoon at a time and mix until a crumbly dough forms. Add a little more flour if necessary. Preheat the oven to 200 degrees Celsius. Remove the topping from the refrigerator. Roll out the dough on a floured surface so that you can pull the edges up slightly. Place it on the baking tray and pull the edges up about 1.5 cm. Bake the base using top heat until it has light brown spots. Remove from the oven and let cool slightly. Sprinkle the base with some of the grated white bread, then add the topping and spread it evenly with a spatula. Sprinkle the crumbles over the topping and bake the sirsak cake on the middle rack for about 30 minutes until light brown. Remove from the oven, let it cool, and let it mature in the pan, covered, in the refrigerator for about 2 hours. Portion the cake into 3 x 4 portions and serve cold. Note: I prefer margarine because butter completely loses its characteristic flavor at 200 degrees Celsius. URL for “Sirsak syrup”: http://www.chefkoch.de/rezepte/3639721547727597/Indonesischer-Sirsaksirup.html