Milk Cream and Chocolate Swirl Cake

Instructions

1. 1

   Combine both flours and 80 g sugar in a large bowl. Crumble in the yeast, then add the kefir, eggs, oil, salt and 1 teaspoon vanilla. Knead to a smooth dough, cover and let rise in a warm place for at least 1 hour, or until doubled.

   1 hr

2. 2

   For the milk cream, combine 50 g sugar, ½ teaspoon vanilla and the cornstarch in a saucepan. Gradually whisk in the milk. Cook over low heat, stirring constantly, until thick. Transfer to a wide shallow container, cover the surface and cool completely.

3. 3

   Deflate the dough and roll it on a floured surface into a rectangle. Spread the cold milk cream over it, scatter the chocolate chips evenly and cut lengthwise from the short edge into 5–6 long strips.

4. 4

   Roll the first strip into a spiral. Wrap each remaining strip around it to make one large swirl. Transfer to a parchment-lined 24–26 cm springform pan and let rise in a warm place for at least 30 minutes.

   30 min

5. 5

   Bake in a preheated conventional oven at 180°C (356°F) for 45–50 minutes. Cool completely on a wire rack, then dust with powdered sugar.

   50 min

6. 6

   Transfer to a serving plate and cut into slices.