Monday, March 28, 2011
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. When I found out the challenge, I was curious and intrigued. Ria and Jamie challenged us to fill the coffee cake with meringue and whatever filling of choice. I'd never made meringue before, as I never really have cared for it. And what to pair it with? I thought about a lemon curd, as a twist on lemon meringue. Then, I found an old Cooking Light recipe for triple berry curd, and decided to go with that. Another idea I considered was Nutella and orange zest, which I well try on another day. My first try at meringue was a success; it whipped up with no problem. But, when spreading it on my dough, I overfilled it, and couldn't roll it up. I wound up sort of shaping it into a circle and scooped it into a round cake pan. It was pretty and swirly when done, but not the vision I had originally. But, isn't that the story of my kitchen adventures? In short, I would make the yeasted coffee cake again, minus the meringue. Other Daring Bakers described it as baking to a nougaty finish, but mine didn't do that. It just took away from the berry curd which was absolutely awesome on its own.