Coca de San Juan filled with cream

Preparation

1. About 10 hours before we are going to bake it we have to prepare the sourdough. We put the ingredients in a bowl and mix them with the help of a fork. Cover the bowl with transparent film and let the mixture rest at room temperature.

2. We also make the pastry cream. We put all the ingredients in the glass and program 7 minutes, 90º, speed 4. We take it out of the glass and, when it is warm, we put it in the refrigerator.

3. After those 10 hours, we put the eggs and sugar in the glass. We program 1 minute, speed 5.

4. Add the butter, the lemon zest, the milk, the 5 grams of yeast and our aroma (which can be orange blossom water or anise liqueur, depending on your tastes). We program 10 seconds, speed 4. We now add the flour and the sourdough. We program 10 seconds, speed 4 and then, 3 minutes, glass closed, spike speed.

5. We let the dough rise in the glass for about 2 hours. In that time we can go making the cream. We put the cream in the glass and, without programming time, we put the machine on speed 3. We have to be on the lookout to stop it when it's ready. Once assembled we put it in a bowl and add the icing sugar. We integrate everything with the help of the spatula, always with smooth movements. We reserve the whipped cream in the refrigerator.

6. After 2 hours we shape the dough. We have the possibility to make a large coca or two medium ones. I have opted for the second option. To make two medians, we divide the dough into two halves and spread them with our hands, giving them an oval shape. We put them on a couple of baking trays that we will have covered before with baking paper and we wait another two hours for them to double in volume.

7. When that time passes, we turn on the oven at 200º and proceed to decorate the cakes. Brush the surface with beaten egg. With the help of a pastry bag we make some strips of pastry cream and decorate the coca as we like best, in my case, with diced candied fruit and pine nuts. The advantage of making it at home is that you can decorate it with your favorite ingredients: candied fruit, pine nuts, sugar ... Bake for 5 minutes at 200º. After that time we lower the oven to 180º so that it bakes, at that temperature, for about 20 more minutes. When we take it out of the oven we let it cool on a rack. Once cold, we open it in half (as if it were the bread of a sandwich) and fill it with the whipped cream.