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Cake dessert with walnuts

Cake dessert with walnuts

It took: In a bowl put the warm milk mixed with a teaspoon of sugar and a teaspoon of flour and add the fresh yeast. (If you use dry yeast, you know that it mixes with flour and should not be dissolved in milk). Leave until the yeast starts to swell.

Separately, in a bowl put flour, sugar, egg yolks, vanilla, lemon peel and mix. Add the yeast with the milk and start kneading. Add the melted butter and knead the dough until it no longer sticks to the hand or the walls of the bowl. Cover the bowl with a towel and leave to rise for an hour until it doubles in volume.

Filling: Put the milk with the sugar to boil, and when it starts to boil, add the ground walnuts and rum essence.

After the dough has risen, divide it into two equal parts. Spread each ball of dough in a rectangular sheet, put the walnut cream. In the second roll I added a tablespoon of cocoa to the walnut cream. The two rolls are woven and placed in the cake tray on baking paper. Grease the cake with an egg yolk and sprinkle sugar on top. Bake for at least 45 minutes in the preheated oven.

I could have left it, because the edges were not well enough browned, but I was afraid it would burn on top.


How to prepare homemade cake with walnuts

Put the milk and sugar on the fire until it melts, then add the butter and let it cool,
then beat the 4 eggs with a pinch of salt. Put rum, vanilla sugar, lemon peel and milk with the sugar and melted butter on top, mix well, add flour and yeast and mix well. Leave to rise for 1 hour, then knead with oil.

Make walnut cream with 1 well beaten egg white, mix with walnut essence, rum and sugar to taste.

Divide the crust in 2, put the walnut cream, put the cake in the trays and leave it to rise for half an hour. At the end, grease it with an egg yolk and put sugar on top for appearance.

If you like to cook and want to share your passion with others, then I am waiting for your recipes here. (will be published with your name)


Method of preparation

Bring all the ingredients for the cake, including the trays, to the kitchen in the morning. The mayonnaise is prepared in the evening, as follows: In a bowl, sift the flour several times (I sifted it 3 times) and make a larger depth in the middle (a pit). Dissolve the sugar and yeast well in a cup, in warm milk and then pour into the pan. Mix with a little flour taken from the edge of the bowl so as to result in a creamy consistency, which will remain in the pit, in the middle of the flour, without spreading. Cover the dish with a napkin, then wrap very well. Leave in a warm place, without cold air currents, until the next day. Preparing the cake (the next day) In the morning, sift several times, 500 g of flour, in another bowl. Pour the mayonnaise and the remaining flour from the mayonnaise bowl over it, add salt, eggs, melted and warm margarine sugar, grated lemon peel. You start to homogenize, then you add from the cream, kneading, until it results in an elastic and slightly softer dough, but which comes off the bowl and by hand. knead the dough, then portion it into 3 equal parts. Round them and widen them a little (about the size of an open palm), cover them with a napkin and let them warm, leave to rise for 30-60 minutes, until they double in volume. Then spread each piece of dough, the length of the tray, sprinkle generously with walnuts mixed with sugar, leaving 2-3 cm on the free edges, sprinkle walnuts with oil and roll, taking care to close the ends well. Place in a tray lined with baking paper and leave to rise for another 20-30 minutes, in a warm place, without cold air currents. Then grease the dough with beaten yolk, with a brush and put in the oven well heated, over low heat, in the first 10-15 minutes to finish the growing process, completely, then speed the fire to the right and leave until the cake is baked and nicely browned (25-35 min in total). Remove the pan from the oven, let the cake in the pan cool for another 5-10 minutes, then take it and put it on a grill until it cools completely. You can keep it longer, if you wrap it after complete cooling in paper or napkin, then put it in a plastic bag that you tie and store it in a cool place.


Cozonac without kneading with walnuts

Are you preparing for the holidays, but you don't like to knead cakes? I have a very good solution and it's called cake without kneading with walnuts! Easy to prepare and tasty!
Those who will taste cake without kneading with walnuts they will not even know that he was prepared with a minimum of effort and that you did not bother him for an hour.
If you don't have time or want to take care of other activities, try it cake without kneading with walnuts.


Cake with walnuts, cocoa and raisins

Fluffy cakes with walnuts, cocoa and spices.

There are certainly many recipes, but this classic dough is suitable when you want to enjoy a fluffy cake. At the filling, I was more generous with walnuts and cocoa powder, the result being a delight. You can also replace raisins with shit.

Ingredients - 3 cakes, about 1 kg each

  • 1 kg f & # 259in & # 259 de gr & # 226u de tip “000”
  • 60 g fresh yeast & # 259t & # 259
  • 500 fat milk (whole)
  • 6 g & # 259lbenu & # x219uri
  • 1 tablespoon & # 539 & # 259 shaved & # 259 salt
  • 200 & # 8211 250 g of sugar & # 259r
  • 200 g unt nes & # 259rat
  • 50 ml of oil
  • 4 sachets of vanilla sugar
  • 20 ml esen & # 539 & # 259 de rom
  • peel & # 259 from 2 & # 8211 3 oranges
  • shaved shell from 1 l & # 259m & # 226ie
  • 1 g & # 259lbenu & # x219 & # x219i 2 tablespoons milk (for greasing cakes)

Walnut and cocoa filling

  • 450 g of ground walnuts
  • 4 & # 8211 5 tablespoons cocoa (40 & # 8211 50 g)
  • 150 g of sugar
  • 75 & # 8211 100 g of raisins, & # 238nmuiate & # 238n rom
  • 7 & # 8211 8 white & # x219uri
  • 25 ml esen & # 539 & # 259 de rom

It is recommended that all ingredients be at room temperature. Sift the flour twice and hold it in the bowl in which you will break it. Melt the butter on the bain-marie, either hot. Separate the whites from the whites. In a saucepan, mix one egg yolk with two tablespoons of milk to grease the cakes.

Mayan preparation - In a bowl dissolve the yeast in 200 ml of warm milk and a spoonful of sugar, then add 100 g of flour. Mix the composition, cover the bowl with a napkin and leave it to rise again for about 20 minutes.

The mix of egg yolks with spices In a bowl mix the egg whites with the salt. Add sugar, grated orange peel and lime, vanilla sugar, rum essence, 50 ml of oil and 100 g of melted butter. Mix all ingredients well.

After the mayo has grown, pour it over the egg yolk compositions. Add the rest of the warm milk (300 ml) and mix with a spoon.

How to knead the dough & # 8211 & # 206n the middle of the bowl with f & # 259in & # 259 f & # 259 a pit & # 539 & # 259, then add & # 259 the mixture of milk, egg yolks and mayonnaise. At first mix with a spoon, then knead with your hand or with a mixer (with the dough paddles), for about 20 minutes.

The frying is done with clenched fists and the palm of the hand, bringing the dough from the edge to the middle. At first the dough is sticky, but as it breaks, it comes off the machine and the bowl. At that moment I add the rest of the melted butter (100 g) and turn the dough from the edge to the middle, beating it with the bridge of the palms (forming layers by folding), in order to incorporate the butter.

Cover the bowl with towel pieces and let the dough rise for about 30 minutes or until it doubles in volume.

Cozonac filling Beat the egg whites in a bowl with a pinch of salt. When the foam has formed, add the sugar and the essence of the rum. Beat again with the mixer until you get a hard foam. Add the walnut kernels, previously mixed with 50 g of cocoa. Homogenize the composition with a spatula.

Mount the cozonacs After it has risen, turn the dough over on the worktop and knead for a few seconds (beat the dough again, pushing the air out). Divide the dough into three equal pieces.

Take 1/3 of the raised dough and place it on the worktop, lightly sprinkled with breadcrumbs. At first, spread the dough by hand (sprinkle a little on top), then with the rolling pin in a rectangular sheet with sides of about 30/60 cm. # x219i thickness of about 0.5 cm. It is advisable to spread the dough sheet from the middle to the edge.

Place 1/3 of the walnut filling on the sheet (in small piles), then spread it over the entire surface of the sheet, leaving the blank sheet on the edge, 2 & # 259 8211 3 cm). Sprinkle the squeezed raisins well. Cut the sheet in half on the large side, then roll both sheets, starting from the middle to the edge.

& # 206plete & # x219te both rolls & # x219i & # 238close them tightly at the ends. Do the same with the other two cakes.


Preparation:

It is important that the house is warm. All ingredients should be at room temperature, except milk which should be lukewarm but not hot. Mix all the ingredients for the mayonnaise until the yeast dissolves. Put flour in a large bowl and make a hole in the middle. Pour into that Mayan hole. Leave it for about 30 minutes, until the yeast activates, you will see that the mayo becomes frothy.

Add the milk, sugar, salt (on the edge, not directly over the mayo) and start kneading the dough until it becomes quite homogeneous. Then add the beaten eggs and knead again until the eggs are fully incorporated. Add the butter (or margarine) and knead again until the butter is no longer visible. At the end, add the oil, lemon peel and rum essence and knead for about 30 minutes, until the dough is not sticky at all and the bottom and edges of the bowl in which you knead is clean. Cover the bowl with a clean towel and leave it in a warm, raised place for 2 hours. The dough should triple in volume.

On the work table given with flour, divide the dough into 10 equal pieces. Knead each piece lightly, just enough to give it a round, bun-like shape. Place the pieces obtained on a large clean towel. Cover with another towel and leave to rise for 30 minutes. Mix the ingredients for the filling. Taste the filling and if you want sweeter, you can add more sugar. 5 trays wider and with higher walls (if you make fewer cakes use cake trays, they will be more attractive) grease well with oil, including the edges.

We take each piece of dough and spread it on a thin sheet with one finger. We put the filling on the sheet, while we take it with both fists. Spread the filling evenly over the dough. Roll the dough, lightly so that the filling does not come out. We placed the cozonacs in the tray, at a distance from each other. Cover the cozonacs with cotton towels and leave to rise again for 1 hour. During this time, heat the oven to 180 degrees C. Grease the cozonacs with beaten eggs with cream.

You can grease them by hand, no brush needed. Bake for 1 hour, until golden brown on top.


Cozonac with walnuts and cocoa

1 kg of cake flour 350 gr sugar 6 yolks 500 ml milk 2 sachets of dry yeast (Dr. oetker) grated peel of a lemon 3 sachets of vanilla sugar 1 packet of 200 gr butter + butter for greased trays 1 rum essence 1 egg to grease the cakes for the filling: 250 gr walnut given by machine or robot 2 egg whites 200 gr raisins soaked 1-2 hours in hot water with rum essence 3 tablespoons sugar 3 tablespoons cocoa


Fluffy cake with walnuts and cocoa

Add two teaspoons of sugar, a tablespoon of flour, 5 tablespoons of lukewarm milk and mix with a spatula until smooth.

Let the yeast activate for 15-20 minutes. In a large bowl put the flour and add the activated yeast.

Then add the rum and grated lemon peel.

Mix 5 egg yolks with a pinch of salt and add them over the flour.

In the lukewarm milk add the vanilla essence and sugar, then mix with a whisk. When the sugar has dissolved, gradually add over the flour while mixing the ingredients by hand.

When the flour is incorporated and a homogeneous composition is formed, gradually add the butter.

Knead vigorously for about 10 minutes.

Leave to rise for an hour in a warm place.
Mix the egg whites with a little salt until they froth.

Add the powdered sugar and mix until the meringue-like composition is reached.

Add cocoa and mix with a spatula until incorporated and becomes a homogeneous composition.

Add the ground walnuts and mix.

Lubricate the worktop and hands with oil. Grease the trays with plenty of butter.
Divide the dough into 4 equal parts. From each side make a rectangular sheet with your hands.

Divide the cream with walnuts into 4 equal parts. Spread the cream on each sheet.

Roll each sheet carefully to form a roll slightly longer than the length of the oven tray.

Knit two rolls by twisting and form the cake.

Put the cake in the pan and leave to rise for 30 minutes.

Mix a beaten egg with a teaspoon of sugar. Grease the cakes with beaten egg.

Put the trays in the preheated oven at 160 degrees for 90 minutes.

Remove the cozonacs from the oven. Let them cool for 30 minutes on a wire rack before cutting.


Method of preparation

In a larger bowl put flour mixed with dry yeast. Rub the yolks with the sugar, a pinch of salt, vanilla sugar, rum essence and lemon peel, until the sugar melts and the yolks have turned white. In a saucepan, heat the milk on the fire and pour over the yolks and mix. The resulting composition is gradually poured over the flour and incorporated completely. Meanwhile, melt the butter over low heat. From this butter, put 2-3 tablespoons in the dough from time to time, until everything is incorporated. The butter must be warm. Knead the dough well, mixing it with your hands from the outside of the bowl to the inside. After the butter is incorporated, and the cake dough gathers nicely from the walls of the basin and no longer sticks to your hands, start slamming it. This means that you take the dough with both hands, lift it and slam it with all your might back into the bowl. It is slammed so many times, it is kneaded again, then it is slammed again. This will incorporate air and will be fluffy. If the dough is too soft and you can't gather it, add more flour and possibly butter. The dough thus kneaded is finally covered with food foil and then it is raised in some beds, in the heat. Leave to rise until the dough doubles or even triples in volume. Meanwhile, prepare the filling: the walnuts are mixed with cocoa and about 3 tablespoons of sugar. The raisins drain and the two egg whites beat hard. Grease the trays with butter, and I recommend putting a baking paper on the bottom of the tray. Then start shaping the cakes. Grease the worktop with butter, then remove the dough, divide it in two halves. Take the dough thus divided and spread it on the work surface with your hands greased with butter. After spreading, as in the photos below, grease the top with a kitchen brush with a little whipped cream. then add cocoa, walnuts and raisins evenly. Roll the dough and then put it in the shape of a cake. Once done, they are raised for the second time, but are not covered. When they are growing, do not open the window or door, they must stay warm and sheltered. Before putting them in the oven, grease them with beaten egg. Then put the trays in the oven and bake over medium heat (app 180 degrees c) for about an hour. The cozonacs must be well browned at the end, as in the pictures below. to see if they are baked inside, you can stick a toothpick on its side, and if when you take it out it is dry and no dough is taken on it, then it is done. After they are baked, take them out of the oven and out of the molds and leave them covered with some napkins or a cotton tablecloth for 10-15 minutes. After cooling, put in food foil, not to dry.


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