Sift the flour. Melt the butter and let it cool. The yogurt and eggs are removed to keep them at room temperature. Make mayonnaise from yeast, milk and a little sugar and sprinkle a little flour on top. Leave to rise for about 15 minutes. Make a hole in the middle of the flour and put the eggs, yogurt, mayonnaise and sugar there. Mix well, taking dough from the edges inwards. From time to time we moisten our hand with oil to knead better. Knead well for 45 minutes. It must be a dough that makes air bubbles and is very elastic.
Sprinkle a little flour, cover the bowl with a towel and give the leaven a very warm and dry place. Leave to rise for about 60 minutes. Meanwhile, prepare the filling.
Boil the milk with the sugar and let it cool. After it has cooled, add the walnuts and rum essence.
After the dough has risen, divide it into two equal parts. Stretch a rectangle that is the width of the tray in which we are baking. Grease with filling and put half the amount of shit on each cake. Roll well and place in trays. Cover the trays with a towel and put in a warm place to ferment for another 30 minutes. After it has risen, grease it with the beaten egg and put a few pieces of walnut kernels.
The oven must be well heated and the cakes are baking over low heat. I baked them for 40 minutes, the toothpick test is done before removing the cakes from the oven. When they come out of the oven, sprinkle a little powdered sugar over them.
To keep them from drying out, keep them in plastic bags in a cool place. Serve with milk or a good red wine.
GIVEAWAY & # 8211 READER CONTEST & # 8211 SEE THE SURPRISE AT THE END OF THE RECIPE!
The friends from HEINNER Electrocasnice have prepared a nice gift for you and you can find the details at the end of this recipe!
From the quantities below results a cake for the HEINNER bread machine whose vat measures 16x13x14 cm, ie it has a volume of approx. 2900 cm3 (ie almost 3 L).
- 350 g white flour type 000
- 150 ml of warm milk
- 4 yolks
- 7 g dry yeast or 25 g fresh
- 75 g sugar
- 5 g salt
- 1 teaspoon vanilla extract or 2 sachets of vanilla bourbon sugar
- grated peel of lemon & frac12
- 75 g melted butter (min. 80% fat)
- 25 ml oil
- 100 g raisins soaked in 100 ml orange juice + 1 tablespoon STROH rum or similar + a little grated orange peel
- 150 g mix of colored shit + candied orange peel + glazed cherries
- 150 g powdered sugar
- 30 ml of lemon juice
- a little vanilla
- or 200 g of melted bitter chocolate
- candied fruit (glazed): orange peel, cherries, etc
The best 114 images from the cake in 2019
Homemade cake & ldquoCarrot cake & rdquo - with milk cream and nuts. Ingredients: 35% candied walnut and cherry cream filling (16% walnut, water, raisins, breadcrumbs, 10% candied cherries, sugar, egg white, ethyl alcohol, flavors), sugar. Grind the walnuts, add rum, vanilla sugar, butter and cocoa. Divide the dough into two pieces. A piece of dough is spread, greased with walnut cream. And because we want our dishes to be appreciated by loved ones, it would be good to. Rolls with walnut and hazelnut cream The other day I kneaded a leavened dough. Biscuit cake with chocolate cream with rum 1 Dessert Recipes, Caramel. Other Ingredients, Walnut Kernel, Shit, Raisins, Cocoa, Vanilla Cream.
How to make the best and fluffiest cake with nuts, cocoa or shit. Sweet cake recipe with walnuts and chocolate cream.
Easter cake recipes # 5: Moldovan cake with walnut cream and chocolate
Ingredients Moldovan Cozonac with walnut cream and chocolate
1.7 kg of flour
9-10 eggs (8 yolks and 2 whole eggs)
200 ml oil
150 g butter
400 g sugar
100 g raisins
5 tablespoons flour
5 tablespoons grated dry yeast
2 tablespoons sugar
30 ml oil
100 ml of milk
600-700 g roasted and ground walnuts
6 egg whites
warm milk (if needed)
2 tablespoons cocoa
sugar (to taste)
essence: rum, vanilla
4-5 tablespoons nutella chocolate.
For the cozonacii:
30 ml milk
1 teaspoon sugar
2 tablespoons poppy seeds to sprinkle the face of the cakes.
Preparation Moldovan cake with walnut cream and chocolate
We have been making this recipe for years, as you can see, it doesn't have too many eggs and no sugar. The whole secret in getting a fluffy and tasty cake is in kneading the dough and not only in the amount of eggs used. And now let's get to work!
It must first be remembered that all ingredients must be removed and left in the kitchen at room temperature the night before. Regardless of the quality of the flour, we will sift it twice before starting work, in order to be airy. We will put the sifted flour in a bigger bowl and we will take care of it
of Maya. First we will soak the yeast in a bowl with a little warm milk (not hot because the yeast will not grow, respectively the dough) and with the 2 tablespoons of sugar.
The amount of milk added must include all the yeast. We will boil the milk and oil prepared for the mayonnaise until they boil.
In the bowl in which we will knead (a larger bowl, lighenas) we will put the 5 tablespoons of flour and we will scald them with milk mixed with boiling oil and we will mix well so that they do not form lumps, until we obtain a thick cream if it does not come out. as a cream we will add a little more milk and if it is too soft we will add a little more flour. We will cover the dish with a towel and let it cool.
In the meantime we will take care of the rest of the ingredients.
Usually I mix the two egg whites with the sugar, then we will add the yolks, one by one, the salt, the essences and the lemon peel and we will continue mixing until everything becomes like a consistent foam and the sugar crystals are no longer felt. add 2 cups of warm milk and raisins. If all the sugar has not melted, do not worry that it will melt by kneading.
If the scalded flour from the large bowl has cooled well (it is called mayonnaise or plamadeala) we will add the soaked yeast and we will mix well, we will add a little more flour and a little warm milk (1-2 tablespoons) we will mix well, we cover the bowl and we will leave it to rise. in heat, protected from current. When the mayonnaise has grown enough, we will pour all the sifted flour, then we will add the composition of the yolks with sugar and the rest of the warm milk.
Now we will start kneading, a very important process, which must last at least 30 minutes, but before that we will heat the oil, respectively the butter, which will have to be just warm and we will mix together.
We will grease our hands well with fat so that the dough does not stick to our hands. Even if it sticks, we will avoid dusting our hands with flour because it can be incorporated into the dough we knead, and can form lumps. After a dough has formed, we will put it on the work table and we will continue kneading.
The dough must be kneaded continuously, in all ways and directions, twisted, beaten with the palms, slammed on the work table, without breaks. We will frequently grease our hands with the mixture of butter and oil, during the whole kneading, so that the dough absorbs the entire amount of this mixture, but without adding it directly to the dough. If it is too soft we will add a little more flour, and if it is too hard we will add a little warm milk or yogurt.
The dough should feel fluffy in the hand, after half an hour of kneading and it will form a kind of blisters that will crack easily between the fingers.
We will continue the kneading process, until we feel the fluffy dough and it does not stick to our hands. It must be soft and fluffy. After kneading, we will leave it to rise for about 1-2 hours, covered and close to a heat source and protected from cold air currents. During this time we will prepare the filling.
This time I chose a filling in combination with walnut and chocolate, which is tried several times and is very tasty and flavorful. The ground walnuts are mixed with nutella chocolate, cocoa, sugar to taste, then with the beaten egg whites (you can use fewer egg whites, only 4 or 5, put the rest in the freezer and you can use them later for something else), milk if needed , and finally we will add the flavors, the essence of rum and vanilla. With a wooden spoon we will mix everything well until we get a homogeneous and quite thick cream.
The composition must be thick enough to be spread on the sheet of dough. (if necessary we will add either milk or walnuts). After it has risen, we will divide the dough into 6 equal parts. For each cake we need 2 pieces. We will spread a piece on the table greased with oil or sprinkled with flour, in a not very thin sheet, around 1-1.5 cm thick, then we will spread the walnut and chocolate filling and roll it. For each cake we will make 2 rolls that we will weave, thus obtaining a braided cake. We line the trays with baking paper and greased with butter, we will put the cakes and let them rise for another 20-30 minutes, until they almost double in volume, then grease them with yolk mixed with a little milk, and sprinkle them with poppy seeds or brown sugar on top and bake in the preheated oven at 180 degrees C for 50-60 minutes, no more.
We will not open the oven for 30 minutes, and after 50 minutes we will do the toothpick test to see if they are baked.
After they have browned nicely, we will take them out, and we will put them on a grill or a wooden bottom, in a warm place and we will cover them with a kitchen towel for 20 minutes. You have to be careful not to put the cozonacs still hot to cool in a cold place because they will leave or cross and will not be as fluffy. And another secret, cakes should not be cut when hot, but only after they have cooled completely, for the same reason.
I assure you that some fluffy and fragrant cakes will come out, of course they have a lot of calories, but we can't help but eat considering that these cakes are not made daily but more for holidays, or on festive occasions, but also at the request of loved ones. .
Cozonacs remind me of their childhood, of their pleasant smell of baking, of rolls, of spinning with apples, pears, or with nuts from my grandmother, neighbors, on the beautiful days of Easter or Christmas.
I admit that I really like the cake and I can't resist it, even if I know it has a lot of calories…!
I encourage you to try the recipe and I hope you like it!
Cake recipe with cocoa and shit. The simplest recipe
Cake recipe with cocoa and shit. The smell of cake reminds me of my grandparents' house but also of the Winter Holidays. Cozonac is the traditional dessert found on the tables of Romanians for Easter and Christmas and is a delicious dessert for loved ones, but you can also prepare it when you want to impress your guests. Any self-respecting housewife knows how to make cakes. The voice of Transylvania comes to your aid and presents you with the most interesting cake recipes. But nothing compares to a cake fresh out of the oven and the smell that will envelop the whole house.
Cozonac with cocoa and shit can easily become the star of the holiday table. The network is easy to make and you will definitely repeat it every time.
Cake recipe with cocoa and shit - Ingredients
1 kg of flour
500 ml of milk
200 gr sugar
100 gr butter
14 g of dry yeast or 50 g of fresh yeast
a pinch of salt
Cake recipe with cocoa and shit - How to prepare
Make a yeast mayonnaise, 1 tablespoon of flour and a little warm milk. It is allowed to increase until it doubles in volume. Separate the egg whites from the yolks. Rub the yolks with the sugar and a pinch of salt until they turn white. Heat the milk and put it over the yolks. Mix well until the sugar is no longer felt.
Add the rum essence and lemon peel. Gradually add the flour until you incorporate it all. Also in this dough we can add raisins soaked in rum.
Cake recipe with cocoa and shit
Heat the butter and put a little, until it is incorporated into the dough, and it does not stick. Cover the dough and leave it to rise, about 40-45 minutes, in a warm place, without drafts. We mix half of the egg whites with sugar and cocoa, until they become like a cream.
Homemade cake with walnuts and shit
Method of preparation.Dough preparation. Prepare a yeast mayonnaise with 2 tablespoons of sugar and 2 tablespoons of flour, over which put 100 ml of lukewarm milk. Leave the mayonnaise to rise for about 15 minutes. In a large bowl, sift the flour, make a hole in the middle and put in a row the yolks rubbed with a little salt, mayonnaise, heated milk, 150 g sugar. Knead the composition well and at the end gradually add the melted butter be hot). Continue to knead the dough for about 20-25 minutes, then let it rise in a warm place for about an hour.
Preparation of the filling : Mix the egg whites with the rest of the sugar, add the ground walnuts, cocoa and rum essence and mix well. You can also add shit to the composition.
After the dough has risen, divide it into 4 equal parts, spread each ball of dough with the rolling pin, fill it with cream (and shit on top) and roll it. Grease a 30x40cm tray with oil and line it with baking paper. Take 2 rolls each and weave them, then put them in the pan to rise for another 15 minutes. Grease the cozonacs with egg yolk and vanilla sugar, sprinkle poppy seeds or sesame seeds on top of them. Put the cozonacs in the oven for about 40-45 minutes at 180 degrees, then leave to cool. We wish you good appetite and increase your cooking!
See also our video recipe for fluffy cake without kneading with walnuts and shit:
Traditional Easter recipe: fluffy cake with walnuts and cocoa
For the dough you need: 5 egg yolks, 1 kg of flour, 250 grams of sugar, 500 milliliters of milk with 3.5% fat, 50 grams of yeast, 1 tablespoon of lard, 15 grams of salt (less than a teaspoon), peel from a lemon, grated orange peel and vanilla essence.
For the walnut and cocoa filling you need: half a kg of walnut kernels, 200 milliliters of milk, 50 grams of cocoa, rum essence and vanilla essence.
In the first phase, it gets hot in the kitchen. The yeast dissolves with a small amount of sugar and a little warm milk. Leave to rise for 15 minutes, until it doubles in volume.
Subsequent, prepare the dough. In a large bowl sift the flour (which was left to heat the night before), heat the milk and dissolve the sugar and vanilla in the warm milk. Rub the yolks with salt and lemon and orange peel. Add mayonnaise, warmed milk and rubbed yolks to the sifted flour. Melt the lard a little and grease your hands with it constantly during kneading, until it is completely incorporated into the dough. Knead the dough well (about 30 minutes) until it becomes elastic. Then let it grow warm.
In another bowl, mix the chopped walnut kernels, warm milk, cocoa and essences.
The dough is divided into two. Spread each piece of dough and grease with half the amount of filling. Line each tray with baking paper and grease with butter, then roll the cakes and place in the trays.
Grease the cozonacs with an egg yolk mixed with a small amount of milk and put in the oven heated to 180 degrees C (or in the 4th stage). Bake for 45 minutes.
This type of cake can be added to the filling and shit, according to your preferences.
Easter cake recipes with walnuts, shit and chocolate
Cake recipe. Does the smell of freshly baked cozonac remind you of the family Easter? ProTV news & icircţi propose a recipe for the best homemade cake, with walnuts and cocoa, which has been passed down from generation to generation.
Re & # 539et & # 259 cozonac. Ingredients you need for this Easter recipe:
- esen & # 355 & # 259 de rom
- peel & # 259 de l & # 259m & acircie
- zah & # 259r vanilat
- two sachets of dry yeast
- 250 ml of oil
- 4 or & # 259 or & # 259
- 350 g zah & # 259r
- 500 ml of milk
- 1 kg f & # 259in & # 259
Rete & # 539 & # 259 cozonac. In a saucepan, boil the milk together with the sugar and a pinch of salt. Sift 500 g of flour into a bowl over which the boiling milk is poured and mix well with a wooden spoon, until all the flour is incorporated. , then let it cool down.
The mayonnaise is made as follows: the yeast with a spoonful of sugar and a spoonful of flour is mixed and dissolved with a little water, then added. 259 two whites and mix well, after which they are allowed to grow. In another bowl, put the two egg whites left over with two masses + two eggs and whole vanilla, rum, peel and mix everything well. The mayonnaise and the egg mixture are left in a warm place.
Cite & # 537te & # 537i
Rete & # 539 & # 259 cozonac. C & acircnd f & # 259ina op & # 259rit & # 259 sa r & # 259cit (nu complet, deve s & # 259 fie c & # 259ldu & # 355 & # 259 coca), se aggi & # 259 500 g f & # 259ina & # 351i se fr & # 259m & acircnt & # 259 well with machines (or with the help of a food processor) p & acircn & # 259 is & icircnghi & # 355it & # 259 all & # 259 f & # 259ina. Add the mayonnaise and fry well until well incorporated. Add the egg mixture and fry very well.
Finally, put the oil in a little bit so that it kneads a little and very well until the dough is smooth. The resulting crust is placed in a bowl, covered with a clean napkin and left to rise in a warm place for the dough to dry. # 351i doubles the volume. The place where the dough is kneaded must be free of electricity and the ingredients (eggs, flour, sugar, oil) must be at room temperature. (Do not refrigerate).
After the dough has risen, divide it into two pieces and each piece of dough is kneaded with a machine on the plan and greased with oil, spread and filled with walnuts. # 259 & # 351i cocoa or with another & # 259 filling & # 259, according to & # 259 preference & # 355e.
Rete & # 539 & # 259 cozonac. Cocoa filling:
- 2 tablespoons of cocoa
- 100 gr zah & # 259r
- 1 egg white
- walnuts or raisins, shit or poppy seeds
Rete & # 539 & # 259 cozonac. The cakes are shaped and covered with baking paper and allowed to rise further, then greased with egg whites. # 351i sprinkle & # 259 zah & # 259r cough on top. Bake the Easter cake at a temperature of 180 degrees for about 30-40 minutes. You can test with a toothpick, taking care not to leave the oven too wide open during the check.
In a bowl, rub the yeast with a little salt and a few tablespoons of milk, about 5 tablespoons, mix everything with 3 tablespoons of flour and let it rise.
While the yeast grows, sift the flour, separate the egg white from the yolk, clean the raisins of the tails and put them in rum essence. We boil the milk with 200 gr of sugar, it is not necessary to boil it but to be warm and the sugar dissolved.
Beat the egg whites hard with a sugar difference of 50 gr, rub the yolks with salt to induce them and to intensify the color. If you have country eggs it would be even better.
In the middle of the flour, make a hole by hand and pour the raised yeast, the beaten egg white, the yolks, the essences, the raisins, mix and pour the warm milk. Mix by hand, incorporate all the milk then knead with melted butter and oil. Pour on the edge of the bowl in which we knead a little butter and incorporate by kneading.
Knead until it comes off easily from your hands and from the bowl.
Cover the ligenas with a towel and leave it to rise in a warm place.
The dough has risen. Grease the table with fat or oil, turn the composition over and portion.
The quantities are for two cakes,
Divide in two, then divide each piece in two. We will spread the dough by hand and sprinkle cocoa, rum essence, sugar and ground walnuts. I left the walnut bigger, roll and twist each piece.
We knit the pieces in pairs and put the dough in baking trays lined with paper.
Now we can let the oven heat up, while the cake grows in the trays.
Grease the whole surface with beaten egg and sprinkle with caster sugar.
Put the trays in the oven at 160 degrees for 45 minutes.
Cake with walnuts and shit traditional holiday recipe
Cozonac with walnuts and shit, a cake that reminds me of my childhood and the winter holidays. How good it was with a large cup of milk!
If you still don't know what cake to prepare, you can also look at the list of cake recipes, you can find all kinds of cakes there.
To go on the list and cake with walnuts and shit. It's fluffy, fragrant and tasty!