Bilberry Challah Tipsy Cake Recipe - Great British Chefs
This tipsy cake from Kuba Winkowski is made from challah filled with bilberries, a close relative of the North American blueberry, cooked in a pool of vodka-infused cream.
Ingredients
- 250g of strong flour
- 2 egg yolks
- 20g of butter, softened, plus extra melted butter for brushing
- 120g of milk, warm
- 3g of salt
- 30g of caster sugar
- 6g of dried yeast
- Demerara sugar, to coat
- 120g of plain flour
- 60g of butter
- 30g of Demerara sugar
- 300g of bilberries, fresh or frozen, defrosted and drained
- 500g of whipping cream
- 50g of Demerara sugar
- 50g of light brown sugar
- 60g of vodka
- 1 tsp vanilla essence
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