Grease and flour and line with parchment paper a 10×15 jelly roll pan
- 1 cup flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 3 eggs – separated
- 1 tsp vanilla
- 1/4 cup milk
- 1/2 tsp cream of tartar
Beat butter, sugar and lemon till light and well blended. Add eggs, one at a time. Add flour mixture.
In a saucepan, melt 1/2 cup brown sugar and 1/4 cup butter. Stir until sugar dissolves and mixtures comes to a boil. Remove from heat.
Divide mixture evenly between the 6 wells of the mini cheesecake pan.
3/4 cup flour
3 tbsps cake flour
3 tbsps ground almonds
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 stick soft butter (1/2 cup)
2 large eggs
1/2 tsp vanilla
scant 1/2 cup sour cream
Whisk flours, almonds, baking powder and salt. In a mixer, beat the butter and sugar until light. Add eggs one at a time. Beat in dry ingredients, alternating with the sour cream
Using one half of your danish dough recipe, roll the dough to approx 12×17. Place on a piece or parchment paper (or silicone mat). Mark the dough in thirds. On the two outside thirds, cut approx 1″ “tabs” all the way down. Remove the top two and the bottom two.
Place your filling down the center third. Fold over the top and bottom tabs and then working down, fold the tabs over the filling, gently pressing down to seal.
Cover and set aside for 1 to 1-1/2 hours to rise.
Brush with egg wash. Bake in 450 degree oven for 15-20 minutes. Remove and cool. Make a simple confectioners sugar icing and ice the coffee cake.
First make the lemon curd (at least one day before):
2-1/2 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 egg yolks
1-1/2 sticks of butter cut into small cubes
In a pan, mix the sugar and cornstarch. Add the lemon juice and whisk in. Add yolks and eggs, and mix thoroughly. Add butter. Put pan on medium heat and continue whisking for about 10-12 minutes, or until mixture thickens. Pour into a new bowl. Cover surface with plastic wrap and then cover the entire bowl again with plastic wrap. Refrigerate for up to 1 week.
Chocolate sponge cake:
1 cup sugar
1 tsp vanilla
Mix all in a mixer bowl over a pan of simmering water. Heat till “baby bottle” warm.
Remove from heat and put the mixer bowl on mixer and begin beating for about 8-9 minutes, or until light and tripled in volume.
Generously grease and flour a parchment bottom 10″ springform pan.