Donut cake with cream cheese

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour, yeast and sugar in a bowl. Melt butter in a pot at low heat, add 175 ml milk and warm it up lukewarm, remove from the heat. Add egg, egg yolk and salt to the flour mixture.

2. 2

   Pour in the milk-butter mixture. Knead first with the dough hooks of the hand mixer, then with your hands for 5-6 minutes to a smooth dough. Form dough into a ball and let it rise covered at room temperature for about 1 1/2 hours.

3. 3

   Then knead the dough again with your hands and let it rest in the refrigerator for at least 3 hours. (You can also leave the dough in the fridge overnight. Dan

4. 4

   Roll out the dough on a floured work surface to a thickness of 1-1 1/2 cm, cut out approx. 28 circles (6.5 cm Ø) with a doughnut cutter (alternatively, circles can also be cut out with a circle cutter or a glass and another circle of approx. 2 cm Ø can be cut out of the centre of each dough circle).

5. 5

   Knead dough remains again and again, roll out and cut out further circles until the dough is used up. Place the dough circles next to each other on a baking paper dusted with flour. Lightly dust donuts with flour, cover with a clean tea towel and leave to rise at room temperature for about 1 hour until the volume has doubled.

6. 6

   Heat the oil in a large, wide pot (175-180 °C; use a grease thermometer) Fry 3-4 donuts in portions on both sides for 1 1/2-2 minutes (turn with a skimmer). Take out with a skimmer and drain on kitchen paper.

7. 7

   Between portions, check again and again that the temperature is still at 175-180 °C. Let the donuts cool down.

8. 8

   For the filling, defrost the raspberries for approx. 30 minutes, place them in a tall mixing bowl, puree and pass through a sieve. Stir 250 g cream cheese, 25 g icing sugar, lemon juice and zest until smooth.

9. 9

   Stir the raspberry puree loosely into the cream cheese mixture. Pour the mixture into a piping bag with a "Berliner" nozzle. Make 4 small punctures in 28 donuts with a pointed knife on the bottom side and fill each donut with the raspberry mixture.

10. 10

    Arrange 7 donuts on the serving dish to form a circle (1 donut in the middle, 6 donuts on the outside) Spread 1/2 tsp. cream cheese on 7 donuts from the bottom and place them on top of the donuts.

11. 11

    Repeat this process 2 more times to create 4 layers.

12. 12

    For the Frosting, mix 200 g cream cheese, 50 g icing sugar and 4-6 tablespoons of milk (if the cream cheese mixture is still too firm, add some more milk). Spread the cream cheese freezing with a spoon on the top layer of donut.

13. 13

    Sprinkle with sugar pearls and serve.

Nutrition Facts

KCAL
190 kcal

CARBS
16 g

FATS
13 g

PROTEINS
3 g