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In a glass, mix the yeast with a teaspoon of sugar. Add two tablespoons of warm milk and half a teaspoon of flour and leave to ferment for at least 10 minutes. It is preferable to leave the glass near a heat source. Over time you will notice that the yeast will increase in volume and small air bubbles will appear on the surface.

Meanwhile, put the sugar and milk on a low heat in a saucepan. Stir from time to time until the sugar dissolves.

In a bowl put twice sifted flour and salt. In the middle of the pile of flour, a hole is made in which the leavened yeast is poured. Add eggs, orange peel and 3 tablespoons vanilla essence. Lightly incorporate the flour, adding warm milk in a thin line.

Knead well to form a dough. As it kneads, add a little oil when the dough sticks to your hand and continue to knead for 15-30 minutes. I kneaded for about a quarter of an hour. Cover the bowl with a kitchen towel and leave to rise for 60 minutes.

Meanwhile, prepare the filling by mixing chopped walnuts with sugar, cocoa and rum essence.

After the dough has doubled in volume, grease the table with oil and spread a 1 cm thick sheet. To give you an idea, my sheet was about 70 cm long and 50 cm wide. Spread the walnut mixture and roll tightly to form a roll. Using a thicker thread, cut 2-2.5 cm thick pieces of dough. Insert the thread under the roll and tighten it into an X shape.

A 26 cm baking form is wallpapered as follows: the bottom of the tray with wet and well squeezed baking paper and the edges greased with butter. Arrange the pieces in the tray and leave the cake to rise for another hour.

Grease the cake with a mixture made of a yolk and 2 tablespoons of milk and place the tray in the preheated oven at 170 degrees for 45-50 minutes. After half an hour, if the cake has acquired a golden color, it can be covered with a baking sheet so as not to burn on the surface.

Fluffy, fragrant and very tasty. Good appetite!


Rose cake recipe. The most delicious dessert, much better than the classic one

Rose cake recipe. Photo source: bucataras.ro

We present you a recipe for rose cake. It is fashionable now, and the taste seems to be much better than that of the classic cake. In addition, it looks much better and makes you stand out among the other housewives who will surely ask you for the recipe.


Cozonac-rose with butter

First we prepare the mayonnaise: crush the yeast in a bowl and mix it with a little warm water (about 100 ml) + 1 teaspoon of sugar + a little flour and you get a paste that is left to rise for about 15-20 minutes.

Add the rest of the ingredients: the 200 g of sugar, the oil, the 500 g of flour (in the rain), the 5 eggs (one by one), 1 teaspoon of salt and warm milk. I also added a tablespoon of cocoa.
Knead well until the dough comes off the hands.
Then let it rise for about 1 hour (until it doubles in volume).

Sprinkle the flour on the work table and spread the crust in a thin sheet.
Prepare the butter cream: mix the butter with the 70 g of sugar (with the mixer or with a spoon) until you get a cream. We can also add grated orange peel and / or lemon and raisins.
Fill with butter cream, roll like a roll.
Cut into large pieces and place next to each other in a pan greased with margarine or butter.
Grease the cake with 1 egg yolk and put in the hot oven for 40 minutes or until browned.


Cozonac with caramelized sugar

The scent of the hot cake fresh out of the oven reminds me of my childhood when my grandmother lit the fire in the clay oven and made the best cakes ever tasted. In memory of those times, there is no holiday without cake in our house. And this cake with caramelized sugar icing will definitely be the center of attention on any festive meal.


For the dough you need: 500g sifted white flour, 1/2 teaspoon salt, 20g fresh yeast, 100ml warm milk, 4 whole eggs, 100g sugar, peel of 1 lemon, 1 teaspoon vanilla extract, 150g butter at room temperature.
Start by making a pie like this: dissolve the yeast in warm milk and incorporate 80g of flour. Let rise for 15-20 minutes. Meanwhile, mix the eggs with the sugar, vanilla and lemon peel until they double in volume. Add the curd and the rest of the flour, plus the salt. Mix (or knead by hand) for at least 10 minutes - the longer, the better. Gradually incorporate the soft butter then place the dough in a bowl greased with oil and cover with cling film. Let the dough cool for 3-4 hours, until it doubles in volume.


For the caramel icing you need 150g of sugar which you melt until you get a golden color. Pour the caramelized sugar into a tray (I recommend a pot with high walls, about 24-26 cm in diameter) and carefully turn the tray until you cover both the walls and the bottom in a layer of caramelized sugar.
For the filling you need: 80g fatty butter, 80g dark chocolate, 20g cocoa, 30g powdered sugar, 1 pinch of salt, 150g ground walnut kernels. Melt the chocolate and butter in a bowl over a steam bath. Remove from the heat and add the cocoa, sugar and salt.


Transfer the dough to the floured work table and spread out a thin rectangular sheet. Spread the chocolate cream over the dough and sprinkle the walnut kernel on top. Roll tightly then cut the roll into 5-6 equal slices that you place in the tray lined with caramelized sugar. Allow the cake to rise for one hour at room temperature. Bake in the preheated oven at 170C for 40-50 minutes until golden and pass the toothpick test. When ready, take out of the oven and carefully turn the cake upside down on a plate. It is important to turn it over now because as the caramel cools, the cake will be harder and harder to remove from its shape.


For decoration, although it is not mandatory, I recommend these caramel threads that you make from 100g of sugar and enough water to moisten the sugar. Boil over medium heat, washing the walls of the pot with a brush soaked in cold water until you get an amber caramel. When the sugar is caramelized, take it off the heat and let it cool for 1-2 minutes, until it reaches the point where it stretches into a thin thread. Soak a fork in the melted sugar and spread very thin threads on a baking tray / paper. Work fast and carefully. Carefully take the sugar strands and wrap them around the cake. It should be noted that these sugars are very sensitive to moisture and will not last long.


INZROPAT COZONAC

Cozonac syrup!! Complicated work, stages that stretch over 2 days and we eat it only in the 3rd, but all in all the effort and patience are well worth it! Whoever has patience and takes care of his preparation will be super satisfied, because I would be a little better if I ate so far. Every time I say that the new recipe is better, but this one will definitely not match anything!

Cozonac syrup, although we can easily call it drunk cake, is the best cake I have ever eaten. I'm not exaggerating at all when I say this, the clear proof being the huge collection of cake recipes which I have on the blog, plus a few more unrealized yet, but to be made for the holidays.

The syrupy cake is fluffy, fragrant, with a generous coconut filling, in which you can add if you like chocolate, but not too much. I often bought this delicious cake. Sometimes it was well syruped, other times less so. But the price was pretty high everywhere. I didn't understand how I could ask for so much on a cake until I made it myself. Considering the ingredients used and the work done at this moment, I can say that the price is totally justified.

The part that I found most interesting about this recipe is that the dough is leavened in the refrigerator. At first I was surprised, but I remembered that at one point I prepared bread with mayonnaise, according to my recipe and the dough was left to ferment in the fridge.

I made the cake syrup with rum, but it can also be made with brandy or wine (I recommend Miorita & # 8211 is especially good).

I have to make a very important clarification: the liquids have been weighed, so do not measure with the cup in ml, use the scale! And don't look at the price given for the rum, let it be a very good one, you will feel its aroma and you will adore it for all the work it will do.

The syrupy cake or the drunk cake can be the most pleasant surprise for the holidays, but you can prepare it whenever you feel like something extraordinarily good.

In the first year I didn't get to take more than one picture. In the following years not even one. It ends very quickly, but it is also a small cake.

Now I leave the list of ingredients and how to prepare the syrup cake:

INGREDIENT:

For maya:

For the dough:

1 whole egg + 2 yolks

grated peel of 1/2 lamiae and 1/2 orange

30 g cold milk (very cold)

For the filling:

For syrup:

For the beginning, put the yeast with warm milk and flour (until it is at a neutral temperature when we reach it) and leave it to rise for about 15 minutes, or until it rises enough to get out of the bowl. During this time we cut 70 g of cold butter into cubes and let them wait at room temperature. Put in the bowl of the mixer 1 egg and 2 yolks, 40 g fine sugar, grated lemon and orange peel, 15 g rum and 5 g vanilla extract. Let it mix well, until the eggs start to foam. At this point add mayonnaise, flour and 30 g of milk very cold. If the dough looks hard we can add a maximum of 10 g of cold milk. At the end, add salt. Knead the dough very well, adding a cube of butter only after I have incorporated the previous one completely. When we finish kneading, we put the dough in a bowl greased with oil, cover it with a plastic wrap and put it in the fridge for 2 hours or until it doubles in volume. I'm not kidding!! It will grow very nicely in the fridge! During this time we prepare the filling: we mix very finely ground walnuts with powdered sugar, cocoa, eggs, rum and a pinch of salt.

We also prepare the syrup and 450 g of sugar and 150 g of water (we leave it on the fire until the sugar dissolves without mixing at all in the pot!) We let it cool a little and we add the rum and 1 vanilla pod cut in half. Cover the syrup and let it wait until we need it.

When the dough has risen, take it out of the fridge, divide it into 2 equal balls, so that each ball is wrapped in foil and wait another 3 hours in the fridge. I said you need patience, didn't you?

After this interval, we spread each piece of dough in rectangles using very little flour for the work table (I greased the whole worktop well with oil and I did not use flour at all). Spread the filling leaving a free space of 4 cm at the short edge, roll the dough tightly, repeating the operation for the second piece of dough.

Cut 5 cm from each end of the roll (reach the cream directly), then move the rolls with the cream in the freezer for 15 minutes. During this time we prepare the smaller cake form (20 * 10), grease it with melted butter, then put the baking paper. Remove the rolls from the freezer and cut them in half lengthwise. We put them in the cross and weave them, then we arrange the cake in the tray.

Cover the cake tin with cling film and leave it in the fridge overnight (at least 8 hours it should be cold). When the waiting hours have passed, put a bowl of hot water in the oven, close the door, take the cake out of the fridge, remove the food foil, then put it in the oven where we have steam for 30 minutes. After 30 minutes, take out the pot with water, the cake form and preheat the oven to 160 ° C. Bake the cake for 45-50 minutes or until it is browned and firm to the touch (you can't try the toothpick or the stick because of the cream).

When it is baked, take it out, let it cool out of the mold for 5 minutes, then soak it well in syrup for 15 seconds. Drain the excess syrup, move the cake back into the mold, wrap it in plastic wrap and leave it to wait until the next day.

That will be the moment when we will enjoy with maximum pleasure every piece of syrup cake and we will regret that we did not make a double portion.

That being said, I wish you patience and strength in preparing the syrup cake!

If you like the recipe, you can share it, and if you try it, I am waiting for your pictures on the facebook page or at [email protected]

Here it is prepared here by Vio. Thank you very much, it turned out very nice!

Thanks for the inspiration go to Desertology. More detailed explanations can be found in the link.


What is the Babka cake?

Certainly, many Romanians do not know what the Babka dessert is. Well, this is a kind of traditional Jewish cake, which can have a variety of fillings and was first made by a Jewish family in Poland.

There are Babka cake recipes that use pastry dough (puff pastry), instead of the classic leavened dough, or other types of dough, but it is always a heavier dough, different from sponge cake.


Cold leavened cake recipe by Gabriela Cristea. The culinary secret of the presenter from Antena Stars

Gabriela Cristea has her own cake recipe, which the presenter revealed to her fans, because in addition to a successful mother and presenter, the star of Antena Stars can also boast of her qualities as a cook.

Viewers could see in the latest episode of the reality show "Tavi's Girls" from Antena Stars that Gabriela Cristea made cake, without knowing the recipe, because in the show the presenter did not give details about ingredients, how to wait and the waiting time for this delight.

However, she offered details about how she makes cakes a year ago, in a video she posted on Facebook, because in a pandemic the star started cooking, and her recipes are a real success in the virtual environment, receiving thousands of appreciations of the housewife.


What is the Babka cake?

Certainly, many Romanians do not know what the Babka dessert is. Well, this is a kind of traditional Jewish cake, which can have a variety of fillings and was first made by a Jewish family in Poland.

There are Babka cake recipes that use pastry dough (puff pastry), instead of the classic leavened dough, or other types of dough, but it is always a heavier dough, different from sponge cake.


Cozonac rose

& bull 450 g of flour & bull 1/2 cup of milk & bull 30 g of fresh yeast & bull 80 g of caster sugar & bull 60 g of butter with 80% fat & bull 2 ​​eggs & bull 1 tablespoon of lemon zest & bull 1 teaspoon of salt.

& bull 150 g of ground walnuts (hazelnuts) & bull 150 g of caster sugar & bull 120 g of sweet cream, 32% fat & bull 1 rum essence & bull 150 g of polyfloral honey.

Method of preparation:

1. Mix flour, milk, yeast, sugar, butter, egg, salt, lemon zest and knead a dough with a fairly dense consistency. Leave to cool for an hour.

2. For the filling, mix all the ingredients well, except the honey. Spread the dough in a sheet 3 cm thick, giving it a rectangular shape with a large side of 25 cm and a small one of 15 cm. Distribute the filling proportionally, and leave the edges free.

3. Roll the dough into a roll, taking care not to let the composition come out, then cut 4 cm thick slices and put in a tava Delimano rotunda, greased with butter, with the sharp part inwards.

4. Cover and leave to warm, to rise for another 30-45 minutes. Preheat the oven to 200 & degC, then bake the cake for 10 minutes, then another 30 minutes at 175 & degC. Heat the honey and brush on the hot cake.


  • 500 gr flour
  • 5 eggs
  • 375 gr sugar
  • 40 gr brewer's yeast
  • 1 glass of milk
  • a spoonful of rom
  • a pinch of salt
  • vanilla
  • lemon peel
  • 200 gr nuts
  • 300 gr butter.

Dissolve the yeast in the milk, mix with the flour and sugar and leave to rise for an hour. When the dough is raised, add eggs one by one, salt, rum, vanilla and lemon peel. Mix everything and knead for 10-15 minutes, then let rise again for 1/2 hour. On the flour board spread a 1.5 cm sheet of dough, which is greased with butter rubbed foam.

Over the layer of butter, place the sheet and sprinkle the nuts passed through the mincer or finely ground. Wrap the sheet, forming a roll, which is cut into 8-10 pieces. Each piece is gathered at one end and placed - side by side - with the side pressed down, in a round cake shape, greased with butter and lined with flour.

Let it rise for another half an hour, then put it in the oven tray, where it is kept for 30-40 minutes on the right heat. You get a good-looking cake, like a bouquet of rosebuds.


Video: Cozonac pufos cu nuca. Walnut brioche. Cozonac traditional cu nuca


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