Recipes · Israeli · Cakes
Krantz Cake (Chocolate Swirl Yeast Loaf)
One serving has 308 kcal and 5 g protein, and at least a fifth of a woman's daily need of copper (24%), thiamin (24%), selenium (23%) and manganese (21%). Ready in 245 minutes.
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- Preparation: 210 min
- Cooking: 35 min
- Makes: 1 serving (83.6 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 26 g Plain flour
- 5 g Sugar (for the dough)
- 0.4 g Instant yeast
- 0.2 g Salt
- 9 g Eggs
- 6 g Water (for the dough)
- 7.5 g Butter, softened (for the dough)
- 6.5 g Dark chocolate, chopped
- 6 g Butter (for the filling)
- 2.5 g Icing sugar
- 1.5 g Cocoa powder
- 5 g Water (for the syrup)
- 8 g Sugar (for the syrup)
Method
- Mix the flour, the sugar for the dough, the yeast and the salt in a large bowl. Add the eggs and the water for the dough and knead for 5 minutes, then knead in the butter for the dough a piece at a time and keep kneading for 8-10 minutes, until the dough is smooth, shiny and elastic. Cover it and leave it to rise for 1½ hours, until doubled (or overnight in the fridge).
- For the filling, melt the chocolate with the butter for the filling, then stir in the icing sugar and cocoa to a smooth, spreadable paste.
- Butter a 23 × 10 cm loaf tin and line it with baking paper. Roll the dough out on a lightly floured surface into a rectangle about 30 × 38 cm, with a long side towards you. Spread the filling over it, leaving a 2 cm border along the far side, then roll it up tightly from the near side into a log and press the seam to seal.
- Trim the ends, then cut the log in half along its length with a sharp knife. With the cut sides facing up, press the two halves together at one end and lift one over the other to twist them together, keeping the cut sides on top. Lay the twist in the tin, cover it and leave it to rise for 1-1½ hours, until puffy.
- Heat the oven to 190 °C (375 °F) and bake the cake for 30-35 minutes, until deep golden and a skewer pushed into the middle comes out free of raw dough.
- While it bakes, bring the water and sugar for the syrup to the boil, stirring until the sugar dissolves, and let it cool.
- As soon as the cake comes out of the oven, brush all the syrup over it; it soaks in. Leave it in the tin until just warm, then lift it out and cut it into 10 slices. Makes 10 slices; the amounts are for one serving, so multiply every ingredient by 10 for the whole loaf.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 308 kcal | 15% |
| Carbohydrates | 39.4 g | |
| Water | 23.3 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 4.9 g | 10% |
| Tryptophan | 0.06 g | |
| Threonine | 0.15 g | |
| Isoleucine | 0.18 g | |
| Leucine | 0.32 g | |
| Lysine | 0.18 g | |
| Methionine | 0.09 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.22 g | |
| Histidine | 0.1 g | |
| Fat | 15.1 g | |
| Monounsaturated | 4.4 g | |
| Polyunsaturated | 0.77 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.57 g | |
| Saturated | 8.8 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 62.7 mg | |
| Calcium | 19.5 mg | 2% |
| Copper | 0.22 mg | 24% |
| Iron | 2.4 mg | 13% |
| Magnesium | 29.7 mg | 10% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 82.7 mg | 12% |
| Potassium | 117 mg | 2% |
| Selenium | 12.5 µg | 23% |
| Sodium | 94.7 mg | |
| Zinc | 0.66 mg | 8% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 1.8 mg | 13% |
| Pantothenic acid (vitamin B5) | 0.35 mg | 7% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 62.1 µg | 16% |
| Cobalamin (vitamin B12) | 0.12 µg | 5% |
| Choline | 29.3 mg | 7% |
| Vitamin A | 107 µg | 15% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 7.4 IU | 1% |
| Vitamin E | 0.51 mg | 3% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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