This traditional German pastry, known as the '80 Strokes Cake,' is a unique recipe that has gained popularity worldwide. The secret of this dough is precisely to hit it against the table to activate the gluten contained in the flour, which generates a soft and very light dough. Filled with almonds, raisins, and spices, this cake is perfect for those who prefer less sweet bread and can be prepared in advance for holidays.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dissolve the yeast in the warm water, then add the sugar and flour.
Beat until you achieve a foamy mixture.
Let it rise in a warm place.
In a deep bowl, combine the warm milk, soft butter, and sugar.
Mix well and add the yeast sponge and the egg.
Gradually incorporate the flour, mixing with an open hand until a smooth and homogeneous dough forms.
Knead until the dough detaches from the bowl, then transfer it to a surface lightly dusted with flour.
Once the dough is formed into a ball, hit it against the surface 80 times to achieve a very elastic dough.
Place the dough in a clean bowl, cover with a clean cloth, and let it rise until it doubles in size.
Remove the dough and knead lightly to release air, then roll it out with a rolling pin into a rectangular shape, about 0.5 cm thick.
Brush the surface of the dough with melted butter, sprinkle with sugar, and a mixture of almonds and spices.
Add the raisins.
Roll the dough lengthwise and cut it into 2 cm thick portions.
Brush the bottom of a springform pan with butter, sprinkle with processed almonds and sugar.
Place the rolls in the pan with the spiral side facing up, leaving space between them to allow for expansion during the second rise.
Let the rolls rest until they double in size again.
Bake in a preheated oven at 180°C until golden brown.
Unmold while still hot.
Ensure the dough is hit against the surface exactly 80 times to activate the gluten properly.
Use warm milk and butter to help the dough rise effectively.
Let the dough rest in a warm place to speed up the rising process.
Unmold the cake while it is still hot to prevent sticking.
Serve the cake warm or cold depending on your preference.
Why is the dough hit 80 times?
Hitting the dough activates the gluten in the flour, resulting in a soft and elastic texture.
Can I prepare this cake in advance?
Yes, this cake can be prepared several days in advance, making it perfect for holidays.
What is the best way to serve this cake?
You can serve it warm or cold, depending on your preference.
Can I substitute almonds with another nut?
While almonds are traditional, you can experiment with other nuts like walnuts or pecans.
What type of flour is best for this recipe?
All-purpose flour (0000) is recommended for the best results.
