Donut cake with cream cheese cream with raspberry puree

COOK TIME
75 mins

TOTAL TIME
75 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. Then it should be left at room temperature for about 1 hour before further processing).

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 2/3 of the raspberry pulp 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 sharp 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 teaspoon cream cheese on 7 donuts from the bottom and place them on top of the prepared 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

    Drizzle the rest of the raspberry pulp over it. Sprinkle with sugar pearls and serve.

Nutrition Facts

KCAL
190 kcal

CARBS
17 g

FATS
13 g

PROTEINS
3 g