1 packet of fresh biological yeast (15 g)
1/3 cup of warm milk
3 eggs
1/2 cup of milk
4 cups of all-purpose flour (480 g)
1/2 cup of melted butter (100 g)
2 tablespoons of vanilla extract or 1 tablespoon of almond essence
For frosting
1 egg white
2 tablespoons of strong coffee
For the glaze
1 cup of confectioner's sugar
1/3 cup of milk
1 packet of fresh biological yeast (15 g)
1/3 cup of warm milk
3 eggs
1/2 cup of milk
4 cups of all-purpose flour (480 g)
1/2 cup of melted butter (100 g)
2 tablespoons of vanilla extract or 1 tablespoon of almond essence
For frosting
1 egg white
2 tablespoons of strong coffee
For the glaze
1 cup of confectioner's sugar
1/3 cup of milk
Dissolve the yeast in warm milk, place in a stand mixer or food processor with the paddle attachment ready for beating dough
Add eggs, milk, 3 cups of flour, butter, and vanilla extract
Beat until all ingredients are well mixed
On a surface, place the remaining flour and drizzle the beaten mixture on top
Mix well until it forms a homogeneous mass
Divide into two parts and shape into two balls
Place them in an oiled baking dish
Cover with a cloth and let rise in a protected area for 1 hour
Bake in a moderate oven (180°C), preheated, for 40 minutes or until golden brown
At the halfway point, mix the egg white with coffee and brush over the cake
Prepare the glaze: Mix confectioner's sugar with milk to obtain a creamy glaze
Spread over the baked cake and let dry
178 calories per slice
