Fluffy cake with cocoa, walnuts and raisins
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I don't have an INTELLIGENCE so I did everything manually.
Sift flour into a bowl and make a hole in the middle. Sprinkle salt on the edges and put soft butter and mayonnaise made from 100 ml of milk, yeast and sugar in the middle (they were mixed in warm milk until they dissolved). Mix lightly, incorporating the flour little by little. Beat 2 whole eggs and 2 yolks well, add to the dough then add the rest of the milk and grated lemon peel. At this point we start to knead the dough by hand. And knead, and knead until a dough comes out that no longer sticks to the hand. Let it rise covered in a place away from drafts for about 1 hour.
For the filling, beat the egg whites with the sugar, add the cocoa, walnuts and soaked raisins.
After doubling its volume, take the dough and divide it in two. Grease the work table with oil and spread a rectangular part. We spread half of the filling over the dough and then roll it lengthwise. Before putting it in the tray lined with baking paper, twist it a little. Do the same with the other side, put it in the pan and let it rise for another 45 minutes.
Grease with well beaten egg and then sprinkle with sugar. Bake for about 35 minutes. A wonderful cake is coming out.
Cozonac with walnuts and raisins
that there are many explanations, I want it to be as classy as possible for beginners, to gain courage.
16 g dry yeast (granules)
peel of two medium lemons
1 teaspoon turmeric (optional)
& ndash quantities for 3 cakes & ndash
From the beginning, I mention that I did not have those big cake trays, but some medium ones.
If you have large trays, you will probably only get 2 cakes.
In a small bowl put the yeast and add over it 1 teaspoon of sugar, 5-6 tablespoons of warm milk (not hot!) And 2 teaspoons of flour.
Mix well, we will get a fluid paste. Cover the bowl with plastic wrap and let it heat for about 10 minutes,
while it will grow. It will look like this before and after:
Meanwhile, in a large bowl sift the flour and put the turmeric (for color). If you have country eggs, there is no need to put turmeric.
If you have, you can also add saffron.
Heat the milk and dissolve the sugar in it. Add vanilla and lemon peel.
Add the mayonnaise over the flour and gradually add the warm milk, stirring by hand. Depending on the flour, you may need more
of a maximum of 100 ml of milk. I needed that extra, a total of 600 ml.
We add so much milk that we get an elastic dough. The shirt:
Then add the yolks mixed with salt, knead until smooth, then add the melted butter
(be careful not to be hot!). Knead until smooth and then another 5-10 minutes (as long as you can: P).
Let the dough rise, covered with a towel, in a warm place, away from cold air currents, about an hour and a half.
Before and after he grew up:
Grease your hands and worktop with plenty of oil (keep the bottle close, we will need it from time to time)
and we take a piece of dough (about the size of a grapefruit) and spread it with our hands on the table
(we insist, because it tends to return to its original form). Put 5-6 tablespoons of filling and 1-2 lbs of raisins
on the entire surface of the dough and form a roll carefully. We leave it on the table, with the split side down and we make another one as well.
We weave them, we grab the cake obtained carefully from the ends and a little below it and we put it in the tray greased with butter
or with oil and lined with flour.
Here was my mother in action, I had to capture the key moments:
We do this with all the dough, until we get the 3 cakes. Here was one of them until I let him grow up again:
Once placed in the trays, let the cozonacs rise again for 45 min & ndash an hour in a warm place.
Grease the cakes with beaten egg and sprinkle sugar on top. (I used 2 quail eggs)
Bake them in the preheated oven at 180 C for about 40-45 minutes.
Be careful, they will also grow in the oven, so don't put them too high because they will burn too hard on top until they bake.
(if you have an electric oven). I baked them on the stove tray, on the second lower step for 30 minutes.
In the last 15 minutes, I changed the heating mode of the oven so that the heat came only from below.
and I raised them to the middle level of the oven.
If you don't have an electric oven, it's ok, you can bake them in the middle, with the oven tray under them (I recommend, so they don't burn).
After 40-45 minutes we do the toothpick test (I used a skewer stick). If it comes out clean, they're baked.
We leave them in the trays for 5 minutes then we turn them over on a grill and let them cool completely.
It is cut when they are cold, and for a better taste, I recommend consuming it the next day
(I like it that way, the third day they are even better. I know that some people prefer warm ones).
That's about it. For those who haven't made cake yet, come on, courage, it's not hard at all!
& ndash Very important! Do not use hot milk / butter because it will affect the yeast and the cake will not grow.
& ndash Sift flour for a fluffy cake.
& ndash Flour and eggs should be at room temperature.
& ndash Towards the end of the growing season, prepare your trays by greasing them with butter or oil and lining them with flour.
& ndash You can put more walnuts / raisins. You can add to one or all of them just shit. According to preferences.
& ndash Don't discount vanilla and lemon peel. Put in abundance. A successful cake is also fragrant, not just fluffy.
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 the 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 hot milk (53 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 all over the 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.
The best recipes for fluffy Easter cakes with nuts, raisins, cocoa
The best recipes for fluffy Easter cakes with nuts, raisins, cocoa
The cake is one of the symbols of Easter and any housewife hopes to take out of the oven that fluffy cake, with a suitable filling of cocoa, nuts and raisins, with the help of which to enjoy the whole family. For this, each house has its own recipe for fluffy cakes, and if you are on your first try of this kind, we propose a cake recipe recommended by many skilled housewives in the kitchen!
Dough ingredients for fluffy cakes with nuts, raisins and cocoa: - 1000 g flour - 200 g sugar - 1 pinch of salt - 50 g yeast - 650 ml milk - 4 egg yolks - 1 egg for spreading - 5 tablespoons butter or margarine melted - grated peel of 1 lemon
Filling for fluffy cakes with nuts, raisins and cocoa: - 300 gr sugar - 5 tablespoons cocoa - raisins and poppy seeds 300 grams - chopped walnuts 20 grams - butter - 5 tablespoons milk Ingredients mayo for fluffy cakes with nuts, raisins and cocoa - 50 grams of fresh yeast - 2 tablespoons milk - a tablespoon of flour
Step 1 Make yeast mayonnaise, 2 tablespoons milk, a teaspoon of sugar and a tablespoon of flour. After mixing, leave to rise. Step 2 After the mayonnaise has risen, in parallel we put the sifted flour in a large bowl and add the hot milk little by little, milk that was previously boiled with sugar and grated peel from a lemon and of course kneaded. Step 3 Gradually add the egg yolks and knead, yolks that have been beaten well before and over which I added a pinch of salt. Step 4 Add the butter together with the oil, which must be hot (previously melted the butter and put the oil on top of it). Step 5 Over all this composition in the bowl add the mayonnaise and knead, then the essences, sprinkle the flour and leave to rise. Step 6 For the cream, put the milk on the fire with butter, cocoa, walnut, poppy seeds and raisins. Beforehand, raisins should be left in milk or rum to soak. Step 7 After it has risen, we take half of the composition for a cake. This half will in turn be divided into two other halves. Take the first half, spread it, grease it with a little oil and add the composition. We do the same with the second half and weave them. We place them in the form for the cake, in which we will put baking paper. The cake will be greased with a yolk brush and sprinkle with caster sugar. Tips - To increase the cozonac, the room in which you keep the dough raised must be warm and the lighenus must be covered with a few cloths. - In the first 20 minutes since you put the cake, you must not open the door to the oven. - The dough is very well kneaded when those little blisters appear. - The ingredients must be added gradually and little by little, especially the liquid ones so as not to drown that dough.
RECIPE 2 Heat the milk until it is warm and dissolve in it 1 pinch of salt, 200 g of sugar and 50 g of yeast. Let it rise in a warm place.
In a bowl put 1 kg of flour, add the leavened mayonnaise and the 4 egg yolks and knead well until the dough becomes homogeneous. At this point add the 5 tablespoons of butter or melted margarine, grated peel of 1 lemon and continue kneading until incorporated into the dough. Leave the cake dough to rise until it doubles in volume. On a tablecloth that we have previously sprinkled with flour, we turn the decozonac dough upside down and divide it into six equal parts. We spread each part in a rectangular shape with a thickness of half a centimeter. Mix the sugar with the cocoa powder.
Spread the cozonac dough sprinkled with the mixture of sugar and cocoa each piece, roll and then knit three rolls each, finally getting two braided decozonac ropes. We place the braids in the form of greased and wallpapered cake (if you use baking paper to grease this as well) and leave it to rise in a warm place for leavening for 1 hour. Start the oven 15 minutes before the leavening time expires.
After the decozonac ropes have risen, grease them on top with egg and put them in the preheated oven, initially about 10 minutes on high heat, then reduce the heat to a minimum and let it bake until the toothpick test when there is no dough left on it (I have it baked about 35 minutes, but baking time differs from one oven to another). After baking, remove from the oven and leave the braids in trays covered with a towel until cool (about 15 minutes), then carefully remove them, remove the baking paper if used and leave them covered until completely cool.
- Separate the eggs and beat the egg whites with half the amount of sugar, mixing with walnuts, raisins and cocoa (this is & # 8220cream & # 8221 with which we will fill the cakes)
- In a bowl (I use a stainless steel bowl) pour the flour, making a small crater in which we will put the milk and yeast and a little sugar at & # 8220dospit & # 8221.
- After the yeast is dissolved, add the remaining sugar, rum essence and grated lemon and orange peel, a pinch of salt, melted butter and oil, stirring until all the flour is incorporated into the dough. If necessary, you can add a little warm water.
- Cover the basin with foil and leave to rise for about an hour.
- Divide the dough into four equal parts, which you spread with the rolling pin (just like a sheet of noodles). Fill with raisin and cocoa nut cream and roll like pie. Knit two rolls and place in a well greased pan. Do the same with the other two pieces (composition for the second tray).
- Leave the cakes thus formed for another hour at room temperature covered with a towel, then grease with beaten egg and bake for about an hour.
This is all. At the end you will have two fluffy cakes that you will be really proud of.
From this recipe you get 3 cakes of about 1.2 kg.
Make a mayonnaise from the first 3 ingredients: put the warm milk (40 degrees) over the crushed yeast, add the flour and mix with a whisk. Let rise at room temperature for 5-10 minutes.
Meanwhile, mix the butter and eggs together. Add salt, spices and citrus peels. Change the target of the robot with the hook and add the raised mayo. Add the rest of the milk (still warm) and gradually add the flour. Knead until the crust comes off the mixer bowl. At the end, gradually add the oil.
Remove the crust in a bowl greased with oil, cover with plastic wrap and let it rise for an hour.
As the crust grows, you can grab the filling.
Grind the walnuts (you can leave an even larger part). Heat the milk and sugar over high heat until the sugar melts. Add walnuts, salt, cocoa, spices, eggs and raisins to the hot liquid. Mix well with a spatula and leave to cool until used.
The filling can be kept in the refrigerator for 3 days.
Weaving and baking
Divide coca grown into 3 equal parts. Divide, in turn, each of the 3 parts in two (resulting in 6 coca bubbles - for each cake we need two bubbles). Divide the filling into 6 equal parts. Let the covered bubbles grow on the table (greased with oil) for another 15 minutes.
Spread each crust so that it forms a rectangle. Spread some of the filling in the middle of the rectangle and roll exactly like a roll. Knit two such rolls each, resulting in 3 cakes.
Put the cakes in the forms well greased with butter and let them rise for another 30 minutes. Put the egg cake on top and bake at 155-160 degrees Celsius for 50-60 minutes.
Fluffy cake with cocoa, walnuts and raisins - Recipes
Posted by Postolache Violeta on April 17, 2014 in walnut cake cake braided with walnut and raisins cake recipes Easter recipes | Comments: 12
We are on the big Thursday and according to the tradition all the housewives prepare the cakes today, so here are my cakes. If you haven't prepared them yet, I wholeheartedly recommend them, they are great!
Besides the delicious cakes, I have news for you. You have certainly heard of Heinner appliances, I have been using them for a long time and I am very satisfied. If you like to cook, keep an eye on the blog in the next period because together with Heinner I am preparing a contest with three beautiful prizes consisting of household products!
Ingredients: (for a large cake)
for the dough:
600 gr flour
200 ml of milk
100 gr sugar
7 gr dry yeast
80 gr butter
for the filling:
2 egg whites
5 tablespoons sugar
3 tablespoons cocoa
100 gr walnut kernels
50 gr raisins
2 tablespoons milk
1 teaspoon sugar
Method of preparation:
Put flour and dry yeast in a bowl. Dissolve the sugar in the warm milk and put it over the flour. Add lightly beaten eggs and essence. We start to knead by gradually adding the melted butter. Knead until completely homogenous. We leave it to rise until it doubles in volume.
Pour the dough on a well-floured work surface and knead until it sticks to your hands. Divide into two and form two balls of dough.
Prepare the filling as follows: Mix the egg whites until they become firm, add the sugar and mix until you get a strong and glossy meringue. Add cocoa, ground walnuts and raisins that we have previously hydrated with rum essence. mix with a spatula until smooth.
Spread a rectangular sheet of dough and spread the filling in a thin layer on top.
I was running tight like a roll. We will get two approximately equal rolls.
Grease the top with beaten egg yolk and sprinkle with caster sugar.
We make a syrup from the water with sugar and while the cake is hot we still grease it on top to keep it tender longer.
Fluffy cake with cocoa, walnuts and raisins - Recipes
2 sachets of dry yeast
200g melted butter
1 teaspoon grated salt
Grated peel of a lemon
2 free of rom
4 sachets of vanilla sugar
For the walnut filling:
250g ground walnuts
4 tablespoons milk
5 tablespoons caster sugar
2 free from Dr. Qeker rom
1 tablespoon cocoa tip
For filling with raisins:
For the cozonacii:
1 raw yolk
Method of preparation:
Put the walnuts in a bowl, which we grind beforehand, add cocoa, sugar, rum essences, milk and mix until smooth.
Put the raisins in a bowl, add enough water to cover them and let them soften for at least 30-45 minutes. After they have softened, we drain them in a strainer.
Put the warm milk in a bowl, add the sugar, the vanilla sugar sachets and mix everything until the sugar dissolves.
We prepare the mayonnaise in a bowl in which we put the following ingredients: a handful of flour, sachets of yeast and milk a few tablespoons of milk already mixed with sugar and vanilla. Mix the ingredients until a dough & # 8211 dough is formed, powder with flour and leave to rise in a warm place for 15 minutes.
Put the yolks in a bowl, add a pinch of salt and mix.
Add the grated lemon peel over the yolks and mix again until smooth.
In a large bowl sift twice the flour that we leave in the evening warm, add the mayo that has grown in the meantime, add the yolks rubbed with salt and grated lemon peel, the milk in which we dissolved the sugar and vanilla and finally we also add rum essences.
Mix all the ingredients until you get a dough, then take in the palm of your hand a little melted butter beforehand, ATTENTION, do not pour the butter into the dough, but little by little take it in the palm and knead until you incorporate it all. Knead the dough very, very well for 30 minutes.
After we have kneaded the dough well, sprinkle a flour powder over the dough, put it on a clean cloth napkin and let the dough rise for 1 hour and a half in a warm place.
After the leavening time expired, the dough grew very nice.
Spread a thin film of oil on the work surface and turn the dough upside down. Divide the dough into 2 equal parts, for 2 cakes.
We take the dough for the walnut cake and divide it into 2 equal parts.
Take the first part of the dough, spread a sheet, sprinkle over the walnut filling and roll.
Take the second part of the dough for the walnut cake, spread a sheet, sprinkle the walnut filling and roll.
We knit the two rolls filled with walnuts and put them in a cake tray that we lined with baking paper, paper that we greased with oil.
We take the dough for the raisin cake and divide it into 2 equal parts.
Take the first part of the dough for the raisin cake, spread a sheet, sprinkle over the previously soaked raisins then drained, sprinkle a little brown sugar and roll.
Take the second part of the dough for the raisin cake, spread a sheet, sprinkle the soaked raisins over the dough, then drained, sprinkle a little brown sugar and roll.
We knit the two rolls filled with raisins and put them in a cake tray that we lined with baking paper, paper that we greased with oil.
Let the cozonacs rise for 40 minutes, in a warm place, without electricity.
After the cozonacs have risen, grease them with an egg yolk mixed with a little milk, sprinkle them with brown sugar, poppy seeds, ground walnuts, sesame seeds or we can leave them simple.
Bake the cozonacs in the preheated oven for 40-45 minutes, then take them out of the oven and cover them with a clean towel.
Cozonac woven with walnut and cocoa. Recipe for beginners
If you find it difficult to knead cakes, I hope that the recipe proposed by me will make you try to prepare them at least once.
I want to mention from the beginning that I am also a beginner in those of "cozonacit" so if you want some braided cakes that you will be disappointed with the book. I specially filmed them as I came out. After the two cakes, I made another round of four that came out much better braided, but I didn't want to deceive you with editing edits.
In the following I will list the steps for preparing two cakes as well as the ingredients I used.
- 1 kg of flour
- 50 g of yeast
- 300 g sugar
- 2 sachets of vanilla sugar
- 500 ml of milk
- 150 gr melted butter
- 20 ml rum or a rum essence
- 5 yolks
- Grated peel of 1 lemon
Careful! All ingredients, including flour, must be at room temperature to ensure the success of the recipe!
- To start, heat the milk to make the mayo. You don't have to let the milk boil, just heat it up. If you put boiled milk over yeast, it will NOT work and you will spoil the goodness of the ingredients.
- So, after the milk has warmed up, grind the 50 g of yeast over which we put two teaspoons of sugar and one teaspoon of flour. Mix everything with a little warm milk, enough to get a paste that we leave to rise for about 15 minutes or until it grows.
- Put the rest of the sugar over the warm milk and mix well until it dissolves.
- Meanwhile, sift the flour.
- After the yeast has risen, we will put it over the sifted flour.
- Mix the yolks with the salt, which we put over the flour.
- We add rum that can be replaced with rum essence.
- We also put lemon peel.
- We will gradually add the warm milk.
- The next step is to knead the dough.
- Put the melted butter little by little and knead until we make sure that it penetrates completely into the dough. You can add more oil if you feel that the dough has remained sticky.
- The kneading process is not a difficult one when you use a small amount of flour. Things change when we knead over 5 kg of flour. Therefore, if you are a beginner like me, I recommend that you repeat the kneading process, instead of struggling with a large amount of flour.
- And now let's go back to our dough, which after 10 minutes of kneading is ready to sleep its beauty for an hour. He doesn't like the cold or the current, so we have to cover him with a clean towel and put him in the heat. Let's move on to the filling!
Cake filling ingredients:
- 5 egg whites
- 40 g cocoa
- 200 g walnuts
- 100 g old powder
- a little lemon juice
- oil for greasing the worktop
- For starters, beat the egg whites together with the salt and a little lemon juice.
- After the egg whites become firm, add the powdered sugar and mix well until the foam forms lumps or does not fall out of the bowl.
- Now we are going to add the 40 g of cocoa that we easily incorporate into the egg whites with a spatula.
- At the end we add walnuts.
- After the dough has risen, grease the trays with butter and start braiding the cakes.
- We will first grease the worktop with oil.
- Divide the dough into four equal pieces.
- With the help of oiled hands, spread one of the pieces of dough on the counter.
- Add the filling as evenly as possible without pressing too hard, so as not to clog the dough with the walnut pieces.
- We do the same with the second piece.
- At the end, we knit the two strips of dough. We fold the ends inside so that the filling does not come out.
- We do the same with the second cake.
- Before baking, let the cozonacs rise for 30 minutes.
- Bake the cozonacs for 30 minutes in the preheated oven at 160 degrees Celsius, then about 20-30 minutes at 180 degrees Celsius.
- In the last 20 minutes of baking, grease them with a beaten egg and sprinkle them with a little sugar.
- We wrap them in aluminum foil so they don't burn. This way we will get a soft shell.
That's about it! If you decide to prepare our recipe, we are waiting for you with reviews about the result obtained.