Roast the walnut kernels in the oven for a few minutes. Leave to cool then grind with a knife.
Butter cream: Mix the butter with the sugar until you get a cream.
Caramel: In the tray in which we will put the baking cake, melt the sugar until it obtains a brown color. It must not be burned, because it is bitter. When it has completely melted, rotate the dish so that it covers the inner walls of the tray. Set aside until you prepare the cake.
Filling: Walnuts mixed with cocoa and sugar are mixed with hot milk. Homogenize and leave to cool.
Dough: Sift the flour into the kneading bowl. In the middle of the flour put eggs, salt, essences and grated lemon peel. Add a little warm milk in which we have previously dissolved, sugar and yeast. Knead until you get an elastic and non-sticky dough. It is not allowed to grow.
Cake assembly: Spread a rectangular sheet of half dough. From the other half I made two more cakes in the usual shapes. Grease the entire surface with butter cream. Grease the filling on top, then roll. Cut the rounds according to the size of the bowl in which we bake the cake. Place the rolls with the distance between them, in the tray previously lined with caramel.
Cover the bowl with a transparent foil and leave to rise for 1 hour. Bake at a temperature of 180 degrees C, for approx. 40 minutes.
It has a fluffy texture on the inside and crisp on the outside. Have fun!
6 recipes with dry cake. How to reuse the cakes left over from Christmas or Easter.
6 recipes with dry cake. How to reuse the cakes left over from Christmas or Easter. Cake pudding recipes with meringue, cheese or fruit. How to make an old cake dessert? Cake recipes.
After the holidays we happen to be left with uneaten cakes. That is why it is good to make quantities adjusted to the family's needs and, most importantly, not to bake the cozonacs many days before the event. Otherwise we choose dry cake. We were still amazed by the fact that some people bake cakes a week before Christmas or Easter, although it is a known fact that the leavenings are tasty and fresh. Yes, there are opulent cakes that last 10 days, but, whatever you say, they are not like in the first 2-3 days!
Here you will find more cake recipes from the Urban Flavors Collection + useful tips on their preparation and storage.
The simplest way to reuse dry (old) cakes is to toast them on the toaster (toaster). The slices of cake fried and greased with butter are phenomenal!
For the revitalization of the cakes left over from Christmas and New Year's Eve, we leave below several pudding recipes. These can be accompanied by delicious sauces or homemade jams. Here's a vanilla sauce (soda or creme anglaise) & # 8211 the recipe here.
Below you will find 6 recipes with dry cake, one more delicious than the other! Click on their titles or on the inserted links to get to each recipe!
Put a little warm milk (of the total amount), in a bowl, together with the yeast, 1 tablespoon of sugar and 1 tablespoon of flour, mix well and leave to rise. Mix the yolks with a little salt. Put the rest of the milk on the fire and melt the sugar in it. Leave to cool. When warm, add sour cream, lemon peel, vanilla sugar, egg yolks and rum essence and mix. Melt the butter very little until it reaches like a sour cream.
put the liquid in the tub, flour and yeast and choose the DOUGH program. Turn on the appliance. After gathering all the ingredients, you can see the consistency of the dough. If it corresponds, add the butter teaspoon by teaspoon, leaving it to knead well every time. Add the butter in 20 minutes. After it has stopped kneading, the program is interrupted and restarted. Now add the oil, teaspoon by teaspoon, letting it knead well every time. We let the program continue and wait for the dough to rise. Be careful not to get out of the tub!
In a plastic bowl, sift the flour, make a hole in the middle, add the milk and mix with a little flour, then add the yeast and continue to knead. After all the ingredients have been gathered and the dough corresponds to the consistency, add the melted butter, little by little, kneading well each time. Then incorporate the oil, doing the same. It is left to grow.
Meanwhile, we prepare the filling:
100 g of walnuts and about 60 ml of milk are boiled with 3 tablespoons of sugar, stirring constantly. After the sugar has melted, add 1 tablespoon and a half of cocoa and mix well. After it has cooled, add the rum essence, raisins and jam fruits (wash, wipe well between 2 napkins and cut into pieces).
In a saucepan with diam. 26 cm, caramelize 6 tablespoons of sugar that is spread evenly on its walls, then leave to cool. Sprinkle the work table with flour, turn the crust over and press lightly with your hands to get the air out of it. Spread a rectangular sheet 1 cm thick on which to place the filling.
Roll and cut into 8 equal pieces. Place the 8 rolls in the pan, with the cut on top, 7 on the edge and one in the middle. Bake on low heat.
After baking, the rosenkranz cake is immediately turned over on a wooden chopper and left to cool.
How to make a very fluffy cake dough & # 8211 simple recipe that you can't go wrong with?
I took the eggs, milk and butter out of the fridge a few hours before they reached room temperature. The flour I use is an Italian Manitoba type (type 0) & # 8211 can be found in Selgros, Kaufland or other supermarkets (not necessarily the Il Molino brand). It is a strong flour that has a lot of protein or gluten (13 g & # 8211 see label) and is intended for pastries / bakery products with a long leavening time. Next to it you see the alternative: the Hungarian flour "Totkomlosi buza finom liszt" (ie superior wheat flour) which I have been using for 30 years with perfect results (although it has only 9.8 g of protein). It is well dried and of very good quality.
In short: a wet or weak flour (with less protein) will not absorb liquids properly, will not develop the gluten network and will not lead to the formation of an elastic and fluffy dough.
I put the flour in the robot bowl. I made a hole in which I put the dry yeast (if it is fresh it crumbles) and 60 g of milk at room temperature. I sprinkled a little of the surrounding flour and left everything still for 5-7 minutes.
Meanwhile, I put the rest of the milk (240 g) in a saucepan together with the sugar and grated lemon peel and I warmed them slightly on low heat. Then I turned off the heat and added vanilla (I had natural concentrated paste). If you have emotions about the flour you are using then put only 200 g of milk in the saucepan and keep the remaining 40 g separately (see below if you still need liquid).
I separated the yolks and waited for the sweet and fragrant milk to cool until it reached a temperature close to that of the body (36-37 C). If it's too hot it will destroy the yeast.
I poured the sweetened and flavored milk over the flour with yeast from the bowl, I also put the yolks and salt. The salt is 2% higher than the flour and will perfectly balance the sweets in the dough and filling.
Kneading cake dough
I equipped the robot with the cake dough kneading hook and started it at low speed (so that the flour doesn't jump out of the bowl), then I increased it to medium kneading speed.
We do not use the triangular palette (leaf type) for heavy doughs because it breaks the fibers of the gluten network! So we use the hook on the right, NOT the palette on the left!
Important: In general, the maximum kneading speed is 25% of the total speed of a robot. If it has 10 steps then step 4 is the maximum for heavy dough. So the average kneading speed will be step 2 out of 10.
The first kneading of the dough for cakes
The first kneading lasted 5 minutes at medium speed. The gluten network is starting to form but is still weak. The dough is soft, creamy. If the dough looks very thick then add the remaining 40 g of milk.
Relaxation break 5 minutes.
The second kneading of the fluffy cake dough
Then I turned on the robot again (still at medium kneading speed) and began to gradually incorporate the soft butter, piece by piece. I didn't put the next piece of butter until the previous one was absorbed by the dough. This kneading stage lasted 10 minutes.
Rest break 5 minutes.
Cake dough & # 8211 3rd kneading
The third turmoil lasted 5 minutes and the result was wow: an elastic cake dough that can be pulled out of the bowl into long strips that don't break (even if I put my palm under it and spread my fingers). That means working with quality flour! In total I kneaded the dough for 20 minutes + 2 breaks of 5 minutes each. So total time: 30 minutes.
Gina Bradea's traditional fluffy cake recipe
Gina Bradea is a "Moldovan-Dobrogean from Galați, with the Moldavian mother from the Bârlad line and the Dobrogean father from a modest village near Isaccea", as the self-characterizes on its website "pofta-buna.com" . Here is her recipe for a fluffy, traditional cake.
Ingredients for Gina Bradea's fluffy cake
- 1 kg of flour
- 14 g dry yeast or 40 g fresh yeast
- 10 yolks
- grated peels of 1 lemon and 1 orange
- 250-300 g sugar
- 400 ml warm milk
- 150 g soft butter
- 50 ml oil
- vanilla or 1 vanilla pod
- 1 pinch of salt
- to taste raisins, shit, cocoa, walnuts, candied fruit
- 1 egg for greased
How to prepare Gina Bradea's fluffy cake
"Sift the flour 2-3 times to ventilate well, even the night before. All ingredients used in the dough should be at room temperature and the liquids (water, milk) should be slightly lukewarm. Ideally, make a mayo of water or milk, lukewarm, a little sugar, flour and yeast. Dry yeast does not need mayonnaise, just mix it in flour. Beat the flour well with the yeast, sugar and lukewarm water, to make a sauce like a thick cream, beat with the aim to make blisters, sprinkle a little flour on top and let it rise to heat. For 1 kg of flour are used… ”. What to use and how, what are the secrets of the leavened dough and other "tricks" of Gina Bradea from the video recipe below!
Cozonac Towards Rosenkrantz
For the filling of the cake (cream):
- Wallpaper a tray with baking paper. Fry the almonds in the preheated oven for about 2-3 minutes, turning occasionally with a spatula. I used almonds that I bought peeled and chopped, but if you use walnut kernels, it crumbles a little after frying.
- Mix the butter and sugar in a bowl, until a homogeneous composition is obtained.
Preparing the baking dish:
- Put the sugar in a pot with a diameter of 24 cm and melt over low heat, stirring constantly with a wooden spoon.
- Wall the walls of the prepared pot evenly with melted sugar.
For the dough:
- The necessary ingredients for the dough are placed in the bread machine tub in the following order: warm milk (not hot), rum essence, eggs, grated lemon peel, salt, sugar, vanilla sugar, freshly sifted flour, dry yeast.
Choose the program for kneading the dough (without leavening) - about 25 minutes. At the end of this time, a soft but slightly elastic dough is obtained.
- Slightly flouring the work surface. Spread the dough with a rolling pin so as to obtain a sheet of dough shaped into a rectangle with sides 25 cm x 36 cm and a thickness of 1 cm.
- The previously prepared cream is spread on the surface of the dough with a spatula, respecting the edges of the dough (keep a distance of about 1 cm between the edge of the dough and the cream).
- Sprinkle the crushed and fried almonds on the surface of the cream. Press the almond pieces lightly with your palms so that they are incorporated into the cream.
- Roll the dough carefully, evenly.
- Cut the roll into six pieces approximately equal to each other (each of them will be about 6 cm long).
- The previously obtained pieces of dough are placed in the prepared pot, vertically (one in the central part and 5 around it, at approximately equal distances between them, the end of the dough should be arranged towards the wall of the pot so that the roll does not fall apart).
- Cover the pot with cling film. Leave the dough to rise in a warm place, away from drafts, for 1 hour.
- Preheat the oven to 180 degrees c.
- Remove the food foil and bake the cake in the oven for about 35 - 40 minutes at 180 degrees c (low - medium heat).
- The cake taken out of the oven is immediately turned over on a plate.
For the recipe, for the joy of having this cake on the holiday table, I thank "Gourmandine".
The dough can be kneaded both by hand and in the bread machine (due to lack of time, I used the bread machine to knead the dough). For the leavening and baking of the cake we used a pot with a diameter of 24 cm and a height of 20 cm.
Melt the caramel sugar. When it has caramelized, line the bottom and edges of a tall tray with it. Let it harden. Separately, mix the flour, eggs, salt and flavors in a bowl. Dissolve the yeast in a small bowl with a little warm milk. Add 3 tablespoons of sugar, mix well with the yeast milk and pour everything over the flour with eggs.
Knead the dough formed for 20 minutes, then spread it on the work table in the form of a sheet. Grease it with butter rubbed with sugar and sprinkle plenty of walnuts on the whole surface. Lightly press the walnut so that it sticks to the dough, then roll the sheet until you get a roll.
Cut it into 7-10 pieces, put them in the tray already lined with caramel and leave them to rise for an hour. Bake the rolls for 35-40 minutes at 180 degrees Celsius.
Method of preparation
Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder
In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.
An absolutely delicious cake, which you must try. Basically, the Rozenkrantz cake is based on the idea of the type of cake & # 8220 wasp nest, as my mother does, only it has an extra caramel, which makes it more special.
The & # 8220rozenkrantz & # 8221 cake was prepared by my mother for several years in a row after Mrs. Victoria (her office colleague) told her how to make it. We all wanted to break the slices of cake and taste the caramel made on top of the cake. I think he stopped when my brother asked him for shit cake (does he look like my son who only wants shit cake for a few years?), So he went back to the usual recipes.
I remembered this cake and I tried to reproduce it for my own.
I would have made my mother do it, but right now she's gone to my brother's in England.
But, I think I did very well! And if it worked out for me, it will work for you.
The Rozenkrantz cake is also known as the & # 8220 rose cake & # 8221, & # 8220 walnut and caramel cake & # 8221, & # 8220 sticky cake & # 8221.
You can find more recipes for walnut cakes here, and I gathered all the cake recipes for the holidays here.
You don't have to make my dough to make rozenkrantz cake. Make what cake dough will come out better and you will like it more. I don't make the same dough every year either. I prefer the most unleavened cake batter, and the one in the recipe below also has egg whites in it. The advantage of this type of dough is that it stays fresh for many more days than the one without egg whites.
The caramelization process is the most important, then the method of assembling the cake.
Here is the list of ingredients and how to prepare it cozonacul rozenkrantz.
600 g flour
150 ml of milk
100 g melted butter
25 g of yeast
180 g sugar
1 teaspoon vanilla essence
3 eggs + 1 egg yolk
1 pinch of salt
1 tablespoon lemon juice
peel an orange
For the filling:
120 g butter
150 g sugar
300 g ground walnuts
1 teaspoon cinnamon tip
1 sachet of vanilla sugar
8 -10 tablespoons sugar
To prepare the dough, proceed step by step as in the recipe cozonac with walnuts. Please enter the link and follow the steps indicated there & # 8211 is a dough in which I used the egg whites.
When the dough has risen, I spread it and greased it with butter rubbed with sugar, then I sprinkled walnuts mixed with vanilla sugar and cinnamon. I didn't make a walnut cream with egg whites or yolks. My mother told me that Mrs. Victoria taught her to leave the nut alone.
I rolled the dough to get a string and cut it into 6 equal pieces. I have to tell you that I measured the height of the tray, I decreased 2 cm and I multiplied by 6 to know how long the string must be.
In a saucepan I caramelized 8 tablespoons of sugar, then I spread the caramel on the walls of the bowl in which I baked the cake or it can be caramelized directly in that bowl. I put the rolls in the caramel bowl and let them rise for about 30 minutes.
After they have grown, I bake them in the preheated oven at 180 ° C. It took my cake almost 60 minutes to bake, but from what I saw some prepared it in 30 minutes, others in 40, and it took my friend 75 minutes to bake the cake (with the same recipe, but different type of oven).
As soon as I took it out of the oven, I quickly turned it over, so that the caramel would not harden and compromise its appearance.