For a start, I sifted the flour 3 times.
I made the yeast mayonnaise with a spoonful of sugar and a little warm milk and left it to rise.
I heated the rest of the milk and after it warmed up a little I added the sugar and mixed well until it melted.
I rubbed the yolks well with a teaspoon of salt and at the end I added lemon peel and orange.
In a bowl I put half of the flour, I added the mayo in the middle and little by little the milk, I added more flour until I incorporated it all and at the end I added the gabenus. A thicker shell comes out.
We start to put the oil little by little and knead well, then add the melted butter but very little, grease your hands and knead the dough well until it comes off the bowl and bubbles, about 30 minutes.
Cover the bowl with a towel and leave to rise for about an hour and a half.
Prepare the filling: beat the egg whites well with a pinch of salt, add a tablespoon of sugar and beat well until a strong foam results. Add ground walnuts, sifted cocoa and rum essence.
I divided the dough in two, then each half in two, I stretched as thin as possible each part of the dough, I put the filling and I knitted 2 rolls.
I put baking paper in the trays, greased with a little oil and raised the braided cozonacs for about 45 minutes.
I greased them with a brush with a gabenus beaten with a little milk and put them in the preheated oven for about 50-60 minutes, first on a high heat and then on a suitable heat.
After they browned, I put baking paper on top.
Fluffy cake with walnuts and cocoa
Fluffy cake & # 8211 Make it hot in the kitchen, prepare the trays, prepare the cake and the walnut filling, roll the cakes, watch them grow in the oven, enjoy the taste of childhood.
This post is also available in: English
Mini cakes with walnuts, cocoa and shit
The ingredients must be removed at room temperature the night before. Sift the flour a few times.
In a bowl add flour, yeast, salt and sugar. Stir and make a hole in the middle. Add the yolks, vanilla sugar, orange peel, warm milk and mix well, then knead for a few minutes. Add the melted butter and continue kneading for half an hour, with short breaks, until you get a fluffy dough.
Once the kneading is finished, cover the bowl with cling film and leave it in a warm place, on the rise for 1 hour or until it doubles in volume.
For the filling, beat the egg whites with the sugar until you get a foam, then add the ground walnuts, cocoa, and rum essence. Mix everything well.
When the dough has risen, bring it to the worktop and divide it into 6 pieces. Each piece will be in turn divided into 2 other pieces.
Wallpaper a tray with baking paper.
Spread each piece separately and add from the filling prepared earlier. Add and shredded cubes. Roll and then knit the 2 pieces. You get a mini cake in the form of deflower.
Repeat the procedure until you finish the dough, thus obtaining 6 mini cakes.
After you finish, grease them with a beaten egg and put them in the oven, in the preheated oven at 180 & degC for 40 minutes.
Leopard cake with walnuts and cocoa
It is simply wonderful such leopard cake with walnuts and cocoa!
Good taste, pleasant appearance and it's not hard at all, just a little meticulous!
It is a cake recipe in which we have included some ingredients for cakes from Dr. Oetker.
And it is specially prepared for the wonderful campaign & # 8222The joy of sharing something good & # 8221.
I share with you this recipe Leopard cake with walnuts and cocoa, then I invite you to join the campaign, preparing your own cake recipe, or even inspired by my recipe.
Then photograph the cake with the ingredients from Dr. Oetker used and post the photo, in a comment on the contest I launched on the facebook page Cranberry and her recipes and awarded by Dr. Oetker.
The prize will consist of a package of cake utensils that will contain: recipe book, baking tray, baking form, 6 cake shapes, an electronic kitchen scale, a retro box to hold flavors and sachets.
You will find more details on the facebook page of my blog, where this challenge will take place.
Among the ingredients from Dr. Oetker, quite a few, used by me in this cake, I particularly liked black cocoa, Finesse lemon peel and the essence of rum, which I invite you to test as well.
They are perfect and perfect the taste of the cake!
I highly recommend the recipe Two-tone cake filled with shit and nuts,but you can find more recipes on the blog in the section Sweets,category Cozonac and Easter!
Near the holidays we are looking for the best recipes for a fluffy cake with walnuts and cocoa. Because we want to avoid buying it from the supermarket and we want to pamper our family with delicious delicacies from our own kitchen, we have prepared a homemade cake recipe for you after a traditional recipe.
Ingredients for a fluffy cake with walnuts and cocoa:
1 kilogram of flour
5 egg yolks
3 egg whites
150-200 military milk
100-150 milliliters of oil
70 grams of fresh yeast
1 teaspoon grated salt
300 grams of sugar
1 rum essence
4 sachets of vanilla sugar
the peel of a lemon
2 cups walnut kernels
1 tablespoon cocoa
9 steps for making a fluffy nut and cocoa cake:
1. Separate the egg whites from the yolks. Mix the yolks together with a teaspoon of salt, leave for a few minutes and beat with a whisk, gradually adding the sugar. Add a tablespoon of cold water to the composition.
2. In a bowl add 3-4 tablespoons of flour, which we mix well with a fork with yeast and a little warm milk. Next, add a whole egg, 1 teaspoon sugar and 1 teaspoon lemon juice. Let the mayo grow.
3. Beat 2 egg whites.
4. Mix the mayonnaise with the rest of the flour and add the composition of beaten egg yolks, milk, rum essence and vanilla sugar, as well as a little oil and knead a little. Finally, add the beaten egg whites and continue to knead.
5. Leave the dough to rise, covered with a towel, for 1 hour, until it doubles in volume.
6. Place the dough on a large wooden chopper, cut in half and spread 2 sheets with a rolling pin of the entire composition.
7. Prepare the filling with walnuts, which have been previously ground, and cocoa, then spread on the dough sheets. Roll out the dough sheets with the filling and place in 2 trays covered with baking paper. Leave to rise in the pan.
8. Beat an egg yolk, add 1/2 teaspoon oil and grease the cozonacs.
9. Place the trays in the preheated oven over medium heat and leave for about 1 hour. We can only open the oven after 25 minutes to check the preparation.
Portions: 2 cakes
The walnuts are mixed with a little hot milk, yeast, semolina, 1 tablespoon of semolina and 4-5 tablespoons of sugar to soften.
We can try the cake with a toothpick to see if it is done, and if it comes out clean, it means that the dish is ready.
When the cozonacs are removed from the oven, set them aside. Do not cut the hot cakes, so as not to crumble.
A story with a Moldovan cake
My aunt on my father's side, descended from the surroundings of Botoșani directly to the capital, had many life stories. Some sadder, some happier, but he always managed to convey something to me. I think I had her as a role model in the organization. Her kitchen was always tidy, the pantry labeled and tidy, the closet lined up and always smelling clean. And in terms of the kitchen, an excellent housewife. I would like more people to observe this order in the lives of their loved ones, to observe their habits and to borrow all the best from their loved ones.
Every holiday I remember that my aunt prepared two cakes for us, which she tactfully wrapped in newsprint. Now I also have the habit of giving, especially since I like to give it in memory of my father who loves to eat cake with milk.
I'm sorry I didn't keep my aunt's recipes, I remember them written on all kinds of paper, tied with string and kept in a drawer. But I have the joy of reproducing the Moldovan cake recipe from my mother's cookbook. And to taste, it's like aunt's.