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.
It was intense. Seriously, you guys! Two rising periods and filling and rolling and fancy cutting and dusting and everything. I had such a blast! I had designated my whole day off from work to make this recipe so I had been looking forward to it all week. It did take a long time but I expected it, so it was fine.
My dough was infused with Rose tea. I flavored the meringue with orange extract and the filling was orange zest, dark chocolate, cinnamon, and hazelnuts. The final result was tasty, but I felt that spending SO much time and effort it should have been absolutely spectacular awesome. When in reality it was a pretty average pastry.
Next time I think I'll try a different filling. One with fruit and vanilla (Raspberry-vanilla with lemon zest, maybe?) or even a savory twist with herbs in the dough and salami and olives for the filling. The one thing I didn't like was the "tea" taste from the dough. Maybe if I had put the zest in the dough and used rose water instead of tea it would have had a lighter taste. The "teaness" just didn't mesh.