It should be noted that all ingredients must be kept at room temperature at least 1 hour before starting their processing.
The flour must be sifted in a bowl to become fluffy.
In a bowl rub the yeast with a tablespoon of sugar until liquefied, then add a little warm milk and a handful of flour.
Mix everything well, cover the bowl and let this mayo rise in a warm place for at least 15 minutes.
Meanwhile, mix the yolks with half the amount of sugar (I ground it), some oil and sour cream.
We will heat the rest of the milk a little. and we will dissolve the rest of the sugar in it.
We make a hole in the middle of the flour and pour the mayonnaise there, then the mixture of yolks with oil and sour cream, grated lemon and orange peel, rum essence and we start to incorporate flour from the edges, occasionally dripping with warm milk.
We stop some of the oil at the end of the operation, and we will add the rest to the dough that is formed.
When the dough becomes viscous, do not add flour.
Grease the work table with the oil off and pour the dough on the table.
We start kneading while greasing the table with oil until it is exhausted.
The dough must be well greased, so that if we put it on a sheet of paper, it will grease well.
Put the dough back in the bowl, cover it and leave it to rise in a warm place for about 30-40 minutes.
For the filling, mix the egg whites with the sugar and a little salt, then add the cocoa and ground walnuts.
Divide the dough into three parts that we will spread on the work table with the help of the rolling pin and grease them with the egg white composition, and sprinkle the chopped walnuts on top.
Roll the sheets and place them in trays greased with oil or lined with baking paper.
Cover the dough in the trays and let them rise again until they exceed the edge of the tray, then grease the dough on top with egg yolk mixed with milk.
Put the trays in the preheated oven and bake the cakes at 180 degrees for 40-45 minutes, or depending on each oven.
Increase and good appetite!
Cake flavored breakfast
To deactivate the antinutrients naturally present in any seed or nut and to make them tasty and easily digestible, hydrate the walnuts in cold water overnight or at least a few hours. They will taste like raw summer nuts. (approximately 350 ORAC antioxidant units / serving)
You can prepare a larger quantity and store it in the refrigerator in a closed container. When you use it, clean it under a stream of water.
CAKE WITH WALNUT CREAM AND ROM & # 8211 fluffy cake with oil
Cozonac with walnut cream and rum & # 8211 a fluffy cake and a delicious filling. Simple recipe for fluffy homemade cake stuffed with nuts it is simple it has quality ingredients.
I replaced the butter with good oil, with a neutral taste and I obtained one of the simplest and easiest cake recipes. The dough obtained is delicious and stays fresh for several days.
It's not easy to make fluffy and tasty cakes, but my mother used to make them even without butter. Because the food was streamlined, the butter was kept for cakes or for us to have sandwiches for breakfast. She said that her mother also made cakes with oil. And Grandma's cakes seem to be highly valued. I was too young to remember anything my grandmother cooked for my mother. I remained anchored and somehow more connected to my Polish grandmother.
But this cake recipe, prepared by my mother in the past, is a fabulous one. It's so easy that you can't go wrong!
The holidays are fast approaching, so I'm starting to make plans for what I'm going to prepare for both Christmas and New Year's Eve.
The cake with walnut cream and rum is on the list of recipes I want to prepare this year.
And, because I want my dishes to be appreciated by my loved ones, it would be good to use good, quality and healthy ingredients.
For this reason we prepared this cake with walnut cream and rum with Omega 3 oil from Costa d & # 8217Oro that brings together the flavors and properties of sunflower oils, grape seeds, corn, flax seeds and bran oil of rice. The taste, smell and aroma do not influence at all the final result of the cake, I would even say that it is one of the best cakes I have eaten lately. You can find another cake with walnut cream and rum here, this being the recipe of a super delicious syrup cozonac
Here is the list of ingredients and how to prepare this delicious cake with walnut cream and rum:
400 g flour + flour for the work table
1 teaspoon orange peel
1 teaspoon free of rum
50 ml oil Costa d & # 8217Oro OMEGA 3
For the filling:
1 teaspoon black cocoa powder
1/2 teaspoon ground cinnamon
Put the yeast with 2-3 tablespoons of warm milk and 1 teaspoon of sugar to ferment for 10 minutes, during which time dissolve the sugar in the rest of the milk. Put the yeast in the middle of the flour, then add the sweetened milk and mix gently until all the liquid is absorbed.
Add the yolks, 1 pinch of salt, rum essence and orange peel. The last ingredient we incorporate is oil. We add it gradually, kneading every time we pour a little oil. From the moment we finish adding oil, we will knead the dough for about 15-20 minutes, so that in the end it will not stick to your hands and will be elastic.
Put a little flour on the bottom of a bowl, place the dough in the bowl, cover with a towel and put it in a warm place for an hour, during which time it will double in volume.
During this time we prepare the filling: we boil the milk with the sugar over a low heat. Add the walnuts and the yolk, then the cocoa powder and cinnamon, and finally the starch. Stir as often as we can until the cream thickens. Remove from the heat, add the rum essence and mix well, then let it cool.
Spread the dough on the work table, taking care to sprinkle a little flour beforehand. We will give it a rectangular shape, with a length twice as long as the tray in which we will bake it and a width a little bigger than the tray. Spread the cream, roll, then bend in the middle and bring the ends parallel, side by side. Cut the rolls lengthwise, in the middle (without reaching the bottom), making sure that the cut starts on both sides near the top end, then weave the strips.
Put the cake in a form lined with baking paper and let it rise for another 20-30 minutes, then bake it for 45 minutes in the preheated oven at 180 ° C. We will cover it in the last 15-20 minutes, so that it does not burn. Grease it with a beaten egg while it is still hot.
The oils from Costa d & # 8217Oro are of the highest quality, that's why I recommend them with all conviction.
Costa d & # 8217Oro EXTRA oil is a very healthy extra virgin olive oil. It contains a large amount of vitamins and antioxidants. It is the oil I have been using for several years to prepare salads, dressings, steaks, sauces, pasta, but also for desserts.
For various foods, sauces, salads I also use Costa d & # 8217Oro Omega 3 oil. The mixture of sunflower oils, corn, grape seeds, flax seeds and oat bran ensures a healthy combination that gives our dishes a delicious taste. .
Costa d & # 8217Oro L & # 8217integrale is a 100% natural, unfiltered oil with a light taste and a delicate fruit aroma. Because it is the best oil, it would be a shame not to use it for bruschettas, croutons, when seasoning salads or to prepare grilled meat.
All I can do is wish you a good appetite and I hope you prepare a cake with walnuts and walnut cream with rum!
Cozonac from Dresden
Wash the raisins, sprinkle them with rum and let them soak for at least 8 hours. Take the butter out of the fridge. Mix 3 tablespoons of flour with 2 tablespoons of sugar and yeast and leave the mixture in a warm place for 30 minutes.
Heat the rest of the milk until warm. Sift two-thirds of the flour into a large bowl and make a hole in the middle.
Towards the edges of the bowl put pieces of butter and sugar. Add the yeast and the rest of the milk in the middle, mix all the ingredients well, until the dough forms blisters.
Finally, add the rest of the flour, orange and lemon juice, black and white raisins, almonds and mix. Before putting in the oven, let the cake dough warm for another 30 minutes.
Grease two trays with butter. Divide the dough into two equal portions and form a cake out of each. Put them in the trays and let them heat for another 30 minutes. Bake in the oven for 50-60 minutes at 180 ° C.
If towards the end of this period the cozonacs are too dark in color, cover them with aluminum foil. After baking, immediately grease the cakes with the remaining butter and cover with sugar. After they have cooled, sprinkle them with powdered sugar.
Cozonac with orange
500 g white raisins
300 g black raisins
4 cl rom
80 g yeast
1/4 l milk
150 g sugar
1 kg of flour
a teaspoon of salt
the peeled skin of a lemon
the peeled skin of an orange
2 teaspoons crushed cardamom
500 g sugar
20 g bitter almonds (or a few drops of bitter almond flavor)
200 g butter (for greasing)
250 g fine sugar (for icing)
powdered sugar (for icing)
Cozonac drunk with rom & # 8211Video
As with gingerbread, I try a new cake recipe every year. This year I bought real rum and kumquat liqueur especially for the holidays. That's why now I really had to make Cozonac drunk with rum.
I did not have a recipe dedicated to such wonder, so I adapted according to many ideas and recipes read in recent days on the net. I also really liked the recipe for the cake mixed with wine, which I found at Adi Hădean, but I didn't have that much patience and two days to prepare it.
So I set to work, with the clear thought of starting it and finishing it on the same day. Even so, it takes some time, meaning you don't snap your fingers and it's ready!
But it's worth the wait! It's full of aromas and wonderful taste!
Yes, know that you can make a great cake even without many eggs in the composition! To be honest, I don't really agree with the formwork of eggs in a single cake. I have said it before and I repeat it: this is also a complex dessert, not very easy to digest. And let's be honest: no one stops at just one slice! Moreover, the cozonac is combined with the rest of the hearty meals, because that's how it is with Romanians. However, it is too much, especially if the rest of the day our food is not so bathed in heavy foods.
This is how I prefer cake recipes with few eggs and I only make 2 small cakes and 1 portion of Christmas gingerbread. No more. And even the Christmas table does not break under the weight of the plates! We can't eat much in general and I don't want it to spoil. So, the principle of & # 8222small and good & # 8221 works for us. When the dishes are finished, I make more and so on. small to very small quantities, I prefer to cook more often.
Returning to my cake today, you will see that I added rum and liqueur in two stages. That's because, when baked, rum loses most of its flavor, unfortunately. So it needs refreshment. The second stage is the one that gives the cake a stronger aroma of rum and oranges.
Everyone knows that the secret of a cake as light as a panettone and fluffy out of the way is a lower butter content. Well, mine has a whole package in the composition! And lots of chocolate and orange flavored filling.
Also, everyone knows that best, the cake is sliced when it is cold and stiff. Well, I broke that rule too: I cut the cake warm, still a little steaming! That's because I couldn't wait. Neither I nor the boys. And since I couldn't bear to break it with my hand, I saw that it's a big trend in the kitchen, but it really doesn't leave my soul!
All in all, I got a cake with a wonderful aroma of oranges, chocolate and rum, soft and extremely tasty. Slightly wet from the bath with rum and liqueur, but it's worth it: those are the tastiest parts!
Citrus-flavored fasting cake
Put the dish in the bread machine, select the program for yeast doughs (which lasts 1.5 hours), and when the kneading phase is over, start again, so that the dough is kneaded for an hour. .
Meanwhile, prepare the filling: ground walnut, cocoa, sugar, soy milk (enough to moisten the nut) mix
and put on the fire until the sugar melts. Remove from the heat and add the rum essence and raisins.
Grease the cake trays with margarine,
then shape the cakes: divide the dough into 4, spread a part on a surface greased with oil,
distribute a quarter of the walnut composition,
Do the same for another party.
The two sides twist,
and the cozonac obtained is placed in the greased tray.
The cozonacs thus shaped are left to rise in a warm place for one hour, after which they are greased with honey,
and place in the preheated oven at 175 degrees for 45 minutes.
Remove from the oven and grease with a little honey to make them more shiny.
Quick cake with walnuts and shit
Add 4 egg yolks and 100g sugar. Knead until the ingredients are smooth.
Add the oil and continue kneading a little longer.
Cover the bowl with plastic wrap and leave to rise for 50 minutes.
For the filling, beat the egg whites well with a whisk, together with a pinch of salt.
Add 150g of sugar and beat again until the sugar melts.
Add ground walnuts, cocoa, rum essence and mix.
Divide the dough into 2 equal parts. Using the twister, spread each part in an approximately rectangular shape.
Add stuffing and shit.
Roll each sheet in turn.
Carefully weave the two rolls in the form of & # 8222S & # 8221.
Place the braid in the cake pan lined with baking paper. Let it rise for another 30 minutes. Mix an egg with 25g sugar and grease the dough.
Bake for 90 minutes at 160 degrees. When it is ready, take it out of the mold and leave it on one side to cool on one side.
Recipe video CAKE WITH NUTS lower:
Ingredients for 2 cakes:
1Kg universal flour Bezgluten
60g fresh yeast
50g of butter
grated lemon peel
grated orange peel to taste
1 teaspoon salt
3 tablespoons sour cream
1 rum essence
1 vanilla essence
5 sachets of vanilla sugar
8 tablespoons sunflower oil
500g ground walnuts (leave a few whole pieces for garnish)
5 egg whites
1 rum essence
2 vanilla sugar
50g sugar (or powdered sugar, melts faster)
4 tablespoons cocoa
2 tablespoons raisins soaked in rum or shit essence, to taste
Rum-flavored cake - Recipes
1 kg of flour, 10 yolks, brewer's yeast, 100 g lard, 200 ml oil, salt, 300 g sugar
cough, a tablespoon of sugar, flour, vanilla, 300 g of ground walnuts, 2 tablespoons of rum, 100 g of raisins,
1 tablespoon cocoa, 3 tablespoons sugar, 500 ml milk.
Method of preparation:
Sift the flour into a deep bowl and heat the milk over low heat. In 250 ml of milk is
add the sugar, mix and leave to cool.
Mix 250 tablespoons of freshly sifted flour with 250 ml of boiling milk (separately from the flour
for kneading). Rub brewer's yeast as much as a walnut with a tablespoon of sugar, put the paste
obtained over scalded flour, mix and leave to rise on the edge of the hob.
The yolks, over which salt has been added, are placed over the flour, the raised mayonnaise is added and
the commotion begins. Put the warm milk over the flour, mix the eggs well in the dough first
knead for a quarter of an hour, then add a little oil and lard
fresh. Knead for an hour, gathering the dough towards the center of the kneading bowl. We are working on
high temperature and stir for at least three quarters of an hour. It is ready when the dough
As a flavor, for the cake is used mainly lemon or grated orange peel,
rum or vanilla essence. The flavor is added to the milk before kneading begins.
While the dough is leavening, covered with a clean towel, on the edge of the hot plate, pass the nuts
through a mincer, mix in a deep bowl with freshly sifted cocoa, three tablespoons
of caster sugar, with raisins and two tablespoons of rum.
The mixture is spread on a sheet of dough placed on a greased plate. Roll the sheet
dough like a roll and put in a greased pan.
Leave the tray on the edge of the hob for another hour and then bake the cozonacs in the hot oven, on the fire.
small for a quarter of an hour, to have time to grow. Make a big fire for half an hour
hour and bake without closing the oven door tightly.
When placed in the oven, grease the cakes with egg, sprinkle with icing sugar on the entire surface.
and perfume with a little vanilla. The rest of the vanilla is mixed with a tablespoon of sugar and flour
sift over warm cozonacs.
The cozonacs are not cut warm and are only kept in airy and clean rooms.
Fluffy and fragrant cake for Easter meal & # 8211 complete recipe
Cozonac is the indispensable dessert on the Easter table. Every housewife must prepare the cake according to an old recipe, used by our grandmothers. Surely all members of the family will be delighted to consume this delicious and fragrant dessert.
Ingredients needed for the dough:
- half a liter of milk
- 4 egg yolks, 300g sugar
- 75g yeast
- 1kg flour
- 100ml oil, 1 teaspoon salt
- peel of a lemon and an orange
- 100g raisins, 1 vanilla essence and 1 rum
Ingredients needed for the filling:
- 150g chopped walnuts, 8 tablespoons cocoa
- 50g chopped raisins, 2 sachets of vanilla sugar
- grated peel from an orange
- powdered sugar (to taste)
How to prepare the best cake?
Sift the flour and place in a large bowl with the salt. In a bowl put the raisins over which the rum essence is poured so that they absorb the rum and become tastier. Heat the milk in a pot with the sugar and leave it on the fire until the sugar melts completely.
In a small bowl, add the crushed yeast with your fingers and mix with a tablespoon of sugar and 8 milk. When it develops, the mayonnaise must be hardened with flour and left to rise for a few minutes.
Beat the yolks with a mixer until a froth is created, then add the grated lemon and orange peel and vanilla essence, and mix. Once you have prepared everything, you can start kneading the dough.
Gradually add the warm milk to the flour, then add the mayonnaise and knead. Add the egg combination with vanilla and lemon and orange peel and knead until the dough becomes homogeneous. When you're done, you need to add the raisins and hot oil.
After you have kneaded everything well, cover the dough with a clean towel and put it in a warm place. While the cake is growing, we take care of the filling and mix in a bowl the cocoa, nuts, raisins, vanilla sugar, powdered sugar and orange peel.
The dough is divided into 4 to form two cakes. Spread a sheet of dough and grease with walnut filling, then roll. Repeat the procedure with the second sheet. The two rolls formed are placed in a cross and then twisted. Place the cake obtained in a tray lined with baking paper.
The second cake is prepared, according to the same procedure. Before putting the cakes in the oven, prick them with a toothpick, grease them with yolk and put sugar on top, then leave them to rise in a warm place.
Then put the cozonacs in the oven at 180 C and bake for 45 minutes.