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Ingredientes
- 1 c. butter
- 1/4 c. lowfat milk
- 1/4 c. lowfat sour cream
- 2 1/3 c. flour
- 2 Tbsp. sugar
- 4 pkt active dry yeast
- 3 whl egg yolks room temperature
- 3 whl egg whites room temperature
- 1 c. sugar
- 3/4 c. raspberry pastry filling
- 1 tsp cinnamon
- 1 c. saco semi-sweet chocolate chips
- 1/2 c. walnuts or possibly pecans
- 1/4 c. butter
- 1/2 c. sugar
- 1/2 c. flour
- 1/2 c. walnuts or possibly pecans
Direcciones
- To make dough, heat butter with the lowfat milk and lowfat sour cream in a small saucepan. Cold to 115 to 120 . Stir the flour and sugar together in a large bowl. Sprinkle in the yeast. Make a well in the center and stir in the egg yolks. Stir in the butter mix till well blended. Place a piece of plastic wrap directly over top and cover with a damp cloth. Chill 24 to 48 hrs. Remove dough from refrigerator and leave at room temperature till soft sufficient to roll, but still very cool.
- Meanwhile, make the filling by beating the egg whites in a mixing bowl till soft peaks form. Gradually beat in the sugar, 2 Tbsp. at a time, till the whites are stiff, smooth, and shiny. Divide the dough in half and roll one half on a lightly floured surface into a 12" x 18" rectangle. Spread half the meringue over the dough, leaving a 1" border. Spread half the raspberry filling over meringue. Sprinkle with half the cinnamon, chocolate chips, and nuts. Roll up jelly roll fashion. Repeat with other half of dough. Grease and flour a 12 c. angel food cake pan.
- Place one roll around bottom of the pan. Top with second roll,placing ends facing each other. Cover with waxed paper and damp towel; et rise in hot place for 2 to 3 hrs, till double.
- To make streusel, combine butter, sugar, flour, and nuts with a pastry blender till crumbly. Sprinkle over top of cake. Cover and let rise 1 additional hour. Preheat oven to 350 . Bake 40 to 50 min till top is browned and cracked.
