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Cozonac with fasting walnut

Cozonac with fasting walnut


For evaluation:

Make the mayonnaise: mix the yeast with 2 lgt of sugar until it liquefies, then add a little warm water and leave it to rise for 10-15 minutes

In a larger bowl sift the flour, make a nest in it and add the raised mayonnaise, oil, salt, rum, grated orange peel and warm water (in which we melted the sugar and vanilla sugar) gradually. Knead well until you get a dough that no longer sticks to your hands, then leave it to rise for an hour.

After it has risen, spread it on the table with flour and put the filling on top, roll it and place it in a cake pan greased with oil and leave it to rise for another 30 minutes, then grease it with syrup and put it in the oven until he blushes.

Ptr. filling:

We mix all the ingredients. Whoever wants can also put raisins. Very good :)


Cake with nuts

ingredients
For the dough :, 1kg cake flour, 500ml milk, 6 eggs (yolks), 200g sugar, 1 cube of yeast (25g), grated peel of a lemon, a teaspoon of salt, 200ml oil, For the filling :, 700g walnut , 6 beaten egg whites, rum essence, raisins, 100g egg white sugar, After putting in trays :, a beaten egg for greased, poppy seeds, whole walnut (optional)

Difficulty: high | Time: 2h


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.


Cozonac with fasting walnut - Recipes

Posted by Postolache Violeta on November 20, 2013 in homemade cake fasting cake cake recipes fasting recipes | Comments: 43

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43 comments:

It looks great. Maybe this year will be the first year when I make cakes :)

I'm glad you like it, I did it two years ago for the first time :)

It looks great !! Pup Vio!

thank you, I'm glad you like it!

mother, technical flour)
the cake instead is & quotmortal & quot)

and this technique was ready for me, I can't wait to get my holiday guests ready!

I really like how you arranged it. and the trick with the ribbons placed on top of the dough, I think I will be inspired by the next cake!

I was also very happy with the idea, it's very effective!

I would applaud you tonight for such a cake recipe, like "Parisian" bv, bv.
Even if I'm not fasting, I kept the recipe in my notebook, ms beautiful.

I'm not fasting either, but I was very happy with this cake!

Hey, hello
I also made the cake yesterday and the dough didn't swell. I put quantity for 2 cakes, I mixed the dry yeast with flour as in the recipe, I made the dough, I waited 2 hours and it didn't rise. :( then I made a mayonnaise from a sachet of 10 g dry yeast with a little warm water and a teaspoon of sugar and I added it to the composition and kneaded everything again. and finally it swelled. a came out. Wonderful cake. But what do you think I did wrong the first time. I can't understand that. :(

Most likely it was the yeast of guilt, otherwise I can't explain. It's good that it ended well in the end :)

Instant yeast is mixed only with flour, the active dry yeast granules are mixed with water. On each sachet write what kind of yeast it is.

I use almost exclusively dry yeast (for about 7-8 years, I make bread) and I have never had any problems. maybe it was expired.

it's possible, who knows, I haven't had any problems so far either

I accidentally came across the Recipe Book and I immediately put it in my favorites. I stopped paying attention to this cake because it does not contain animal fats and eggs, which I have to reduce from my diet.
I have to admit that I made it in doubt and I was amazed to find an extraordinarily fluffy and tasty cake only from the given ingredients, plus as a crust it is a pleasure to work with it. I did not use saffron for that I don't usually have it and I don't mind the white color of the cake, I also reduced the amount of sugar.
I already have a traditional cake recipe, but I think the next time I make cake, whether fasting or not, whether on a diet or not, I stop at that because it's too wonderful to put it aside. Thank you very much for recipe!

It looks so good that it convinced me and I already started to do it. Now it's in stage 1 to leaven, I hope it turns out that I have a rather crazy oven. We didn't have saffron, but if we like it (and I don't see why not) I'll do saffron in the future. Bianca.

in the oven until it browns to what degree ?? do not say.

I kept explaining, I have a regular oven, without gradation, so I don't know how many degrees :)

I made it too, it turned out super good, thanks for the recipe.

it looks exceptional and the reviews are excellent I can't wait to try it!

Excellent recipe. Thanks. A wonderful cake came out. Instead of saffron I used turmenic.

I'm glad you liked it, it's very good with a tumor.

now it's in the oven because the recipe enchanted me I kiss you and you know I'm already your fan, good health

You don't have any recipes for 4-year-olds, vio

There are many on the blog, but I did not synthesize them in a specific place, maybe if I find some free time I will try to group them somehow

Very interesting recipe, thank you! Congratulations for the way you teach us, step by step, how to proceed, the photos are extremely suggestive and help a lot. All the best!

super please what flour do you use? THX

I use Grania for the cake, green bag, but I also used country flour for this cake and it turned out very well

Would you please tell me why my cheeses were unwrapped when I put them in the oven? thank you!

Most likely you didn't glue the ends well.

I tried it and it turned out well, everything was ok, apart from the fact that there was no salt, so I would change the recipe a little, I would write A SPOON of salt not a pinch of salt - my opinion

it looks very good and tasty, only it didn't work out for me: I'll try again

could i replace sugar with honey?

Hello! I would try the recipe too, but do I have to knead the dough or just mix the ingredients? Thanks in advance for the answer and congratulations for the blog..I made fff many of your recipes..super explained, so they all came out..I hope let this one come out too! Hot holidays! Madalina

Hello, it must be kneaded but not as in the traditional cake for a long time, but only enough to homogenize.


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 braid 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:


Crab cake with walnuts and cocoa

VIDEO

Ingredients

It took

  • 1 & # 32 kg & # 32 flour
  • 500 & # 32 ml & # 32 milk & # 32 warm
  • 6 & # 32 pcs & # 32 yellow
  • 100 & # 32 ml & # 32 oil
  • 100 & # 32 g & # 32 butter & # 32 melted
  • 200 & # 32 g & # 32 old cough
  • 14 & # 32 g & # 32 dry yeast
  • grated peel of a lemon
  • orange peel
  • 1 & # 32 teaspoon & # 32 vanilla extract
  • 1 & # 32 teaspoon & # 32 salt
  • 1 & # 32 pcs & # 32 eggs & # 32 for greased
  • 50 & # 32 g & # 32 flour & # 32 if we need more

Filling

  • 400 & # 32 g & # 32 ground walnut
  • 250 & # 32 g & # 32 old cough
  • 6 & # 32 pcs & # 32 albus
  • 40 & # 32 g & # 32 cocoa
  • 25 & # 32 g & # 32 powdered sugar & # 32 with vanilla flavor
  • 1 & # 32 lingura & # 32 esenta de rom
  • 1 & # 32 powder & # 32 salt

METHOD OF PREPARATION

Preparing the cake filling


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.


Cakes knitted with walnut and cocoa

Mix with a silicone spatula until all the ingredients melt. Take the pan off the heat, divide the cream into 2 equal parts and leave to cool.

In a bowl put 380 ml of lukewarm milk, a tablespoon of sugar and crush with your fingers 50 g of fresh yeast. Stir with a whisk until the yeast dissolves. Allow the yeast to activate for 10 minutes.

In a large bowl put 850 g of flour, grated peel of a lemon, a grated teaspoon of salt and mix.

Then pour the activated yeast into the bowl.
In a bowl put 2 eggs, 2 egg yolks, 150 g of sugar and 1 teaspoon of vanilla essence. Mix well with a whisk. Pour the rest of the ingredients into the bowl.

Mix with handkerchief. When the flour has incorporated, add in 2 tranches 240 g of melted butter and bring to room temperature.

Then knead for 10-15 minutes, until the dough comes off the grain walls, is elastic and no longer sticks to the hands.

Leave the dough to rise for an hour, covered with cling film, or a clean kitchen towel, in a warm place.

Remove the foil and transfer the dough to a work table powdered with flour. Divide the dough into 2 equal parts (we will prepare 2 cakes).

Form from each piece of dough a sheet as thin as possible. Use a twister.

Grease each previously formed sheet of dough with chocolate cream.

Sprinkle 125 g of ground walnuts on each sheet.

Roll the dough sheet tightly and seal tightly at the ends. Then cut lengthwise in half.

Turn the parts over each other (twist around each other).

Place the cozonacs in trays lined with baking paper. Leave to rise for 30-40 minutes.

Put the trays in the preheated oven at 180 degrees for 50-55 minutes. Remove the cozonacs from the oven.
In a bowl, mix 2 tablespoons of honey with a tablespoon of warm water and 1 tablespoon of lemon juice.
Using a brush, grease the cozonacs with syrup while they are warm.

Remove the cozonacs from the trays and leave to cool on a wire rack.

Recipe video COZONACI WRAPPED WITH WALNUT AND COCOA lower:


Cake with nuts. 5 walnut cake recipes

Christmas is the perfect time for a fluffy and tasty cake. If you don't have your own recipe yet, here's a good idea to put into practice. What's your favorite? With poppy seeds? With raisins, cocoa, walnuts or shit? Traditional or a little different? No worries! We have collected for you 5 of the most popular and most successful cake recipes, of your choice!


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