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In a large bowl (I have a tall red bowl for Coca Cola salad, which is very useful when kneading the cake), mix a little flour with dry yeast and leave for 15 minutes (this time I had patience and I kept the directions on the envelope of dry yeast :)
Then add water, milk, sugar and vanilla powdered sugar in the house (that is, I vanillaized it by putting the grated sugar in a jar together with a vanilla stick). Make a space in the middle and add a little beaten eggs, salt and mix, gradually adding as much flour as we need. Knead the cake with oiled hands and pour a little into it to make it fluffier.
Cover with cling film and leave to rise for about an hour (or until it doubles in volume) in a warm place away from electricity.
Prepare the cream from: beaten eggs, then mixed with sugar, vanilla sugar and grated cheese.
Sprinkle the flour on the work table and divide the dough into two smaller cakes.
Spread the first dough on the table, with the rolling pin, add the filling to taste and all kinds of spices: citrus peel, raisins soaked in a little rum and milk essence, then roll and place in the pan.
Do the same for the other cake.
Bake on low heat until golden brown (or in the bread machine on the program only for baking, 50 minutes).
Preparation time: approx. 2h 40min
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2017/08/cozonaci-cu-branza-stafide-si-coaja-de.html
CHECK WITH HALVA
If you like what this cake looks like, all I can do is invite you to try it. A tea or a coffee are the best companions of this delicacy.
INGREDIENT: ESTIMATED TIME & # 8211 10 min + 30 min + 35 min
for the base:
hard biscuits & # 8211 200 gr
unt & # 8211 50 gr
or & # 8211 1 pc.
halva & # 8211 200 gr
sour cream & # 8211 200 gr
ricotta (or cottage cheese) & # 8211 250 gr
eggs & # 8211 2 pcs.
walnut kernel & # 8211 1 fist (optional)
Crush the biscuits (in a blender or with your hands), mix them with the melted butter and the egg.
Pour the composition into a tray lined with baking paper and press it well. Put the tray in the fridge for 30 minutes (the base of the biscuits must harden).
Meanwhile, prepare the cream. Put the halva in a bowl and crush it with a fork, add eggs, sour cream, chopped walnut kernels and ricotta (or cottage cheese).
Mix well and pour into the pan over the biscuit base. Put in the preheated oven (180 degrees) for 35-40 minutes.
Remove from the oven and let cool (about 2 hours), decorate as we know best. I sprinkled with powdered sugar and garnished with strawberries.
Easter with cheese and raisins
480 g of cake flour * 1 cube of fresh yeast = 25 g * 150 ml of milk * 65 ml of oil * 1 tablespoon of butter * 3 eggs (yolks) * 1 tablespoon of lemon peel * 1 vanilla essence * 1 teaspoon of salt * 135 g of caster sugar * 1 tablespoon of butter to grease the form.
3 eggs + 1 egg yolk * 350 g of cottage cheese * 1-2 tablespoons flour * 1 teaspoon ground cinnamon * 1 tablespoon butter * 1/2 cup caster sugar * 50 g white raisins * 1 vanilla essence * 1 tablespoon of lemon peel * 2 tablespoons of fermented sour cream, slightly fatter (Optional!)
Method of preparation:
1. Prepare the mayonnaise from flour, warm milk and yeast. Separately, beat eggs with milk, sugar, vanilla, lemon zest, rum essence and salt. Heat this soda and mix until the sugar dissolves. Mix the oil with the butter and heat to 40 ° C (when the liquid burns to the touch). Over the rest of the flour, add the hot soda, mayonnaise and knead, then add the fat gradually, kneading continuously.
2. Leave the crust to rise, giving it back twice. After the dough has risen enough, it is spread in a round sheet, stopping a piece from which a thin wick is formed which is cut in two, then braided.
3. Mix all the ingredients for the filling. After fermentation, grease one form Delimano with butter and line with the sheet of dough, then pour the filling, form a cross with wicker dough wicks that are placed on top, then grease with the yolk and bake in the oven at 175 & degC, for 45-50 minutes.
4. Allow the pasca to cool in the form, until it is cut and served with warm milk.
Cheesecake with raisins
A cake with cheese and raisins can always be a delicious and healthy dessert.
& # 8211 50 grams of sugar
& # 8211 80 grams of flour
& # 8211 50 grams butter at room temperature
& # 8211 1 sachet baking powder
& # 8211 1 tablespoon lamiae juice
& # 8211 1 or.
& # 8211 500 grams of cottage cheese
& # 8211 100 grams of sugar
& # 8211 40 grams of flour
& # 8211 2 eggs
& # 8211 grated lemon peel
& # 8211 150 grams sour cream
& # 8211 70 grams of raisins.
Method of preparation:
Mix the butter with the sugar, gradually add the egg, flour and baking powder quenched in lemon juice. You get a dough that is divided into two halves. From the two halves, with the help of a rolling pin, roll two sheets of pie, the size of the baking tray. Separate the egg whites from the yolks and beat the first ones with hard foam. In parallel, prepare the filling by mixing the cheese with the yolks, sour cream, sugar, flour, lemon peel and raisins. At the end, add the beaten egg whites. Grease the pan with oil and line with flour. Then place one of the molded dough sheets in the tray and add the filling obtained over it. Then cover with the second sheet and place in the oven for about an hour. At the end, cut the cake in the tray while it is still hot with a knife soaked in cold water. It can be served powdered with vanilla flavored sugar.
Chocolate cake II
Culinary blogs and magazines are full of cake recipes. Even on this blog you can find two cake recipes: one Moldovan, from Radu Anton Roman reading, the other, fluffy chocolate cake, family recipe, from mother-in-law. Well, I propose another one :). What makes it different? Three things: 1. involves a mixture of wheat flour with corn flour 2. is kneaded according to the Bertinet method 3. one of the fillings used will allow the use of egg whites that remain from the preparation of cake dough, while maintaining the rich taste of chocolate.Posted in 300-400 kcal, Doughs, News, Cakes and other desserts, Romanian dishes Tags: Romanian cuisine, cocoa, dark chocolate, lemon peel, orange peel, cake, chocolate dessert, rum essence, flour, milk, cornstarch, eggs, shit, cake dough recipe, fluffy cake recipe, chocolate recipe , cake recipe, chocolate cake recipe, shit cake recipe, Romanian dessert recipe, Romanian recipe, vanilla 2 Comments & # 187
COFFEE WITH GRAPES
Easter is fast approaching and that's why I tried a new cake recipe. The recipe is after Sanda Marin's cookbook and we liked it. I used instead of the usual filling only raisins that I forgot to soak. In fact, the day I made the cake I ran with Luky to the hospital, during which time my cake was fermenting and when I came home it was already fermented and had to be put in trays. When I redo this recipe, I will soak the raisins in rum in the evening. I recommend that you do so.
INGREDIENT: 1,250 kg of flour
4 egg whites
300 g sugar
250 g butter
2 tablespoons oil
500 ml of milk
1 tablespoon rom
1 sachet of vanilla sugar
50 g of yeast
1 teaspoon grated salt
grated peel of 2 lemons
250 g raisins
Rub the yeast with a spoonful of sugar. Add a little milk and a little flour. I used the milk at room temperature, so I didn't heat it as specified in Sanda Marin's book. Let's leave it to ferment, you will see that the mold begins to grow and increases its volume.
Rub the yolks with the sugar until we get a frothy cream.
Beat the egg whites with a pinch of salt.
Put 1 kg of flour in a kitchen bowl or bowl. Make a hole in the middle and add the milk, rum, grated lemon peel, vanilla sugar, egg yolks and egg whites. Add the dough and start kneading for at least 30 minutes, bringing the dough from the edges to the middle. If the dough is too soft, add the rest of the flour. At this stage I kneaded the dough with the mixer. After this first kneading, we start to add the melted and cooled butter and knead further enough to incorporate it. The resulting dough must be elastic and not sticky. Cover the bowl with the dough with a clean towel and leave it to rise for about two or three hours.
The resulting dough weighed 2470 g. From this amount I used 600 g for Easter, I divided the rest of the dough into 2 equal parts and made 2 cakes. Depending on the size of the trays used, you decide whether to make 3 or 4 cakes, given that we assume you don't make Easter like me.
I lined the cake trays with baking paper.
With the work surface and the hands greased with oil, we shape the cakes. I braided them, that's why I divided the dough equivalent of a cake into two. Spread the dough, sprinkle it with raisins soaked in rum,
and we run as tight as possible. We braid the rolls in pairs and place them in the shape. The dough should reach a maximum of half the shape before leavening.
Cover the cozonacs and let them grow warm until they increase in volume.
Preheat the oven to 180 ° C and bake the cakes at this temperature. Before putting them in the oven, grease them with beaten egg with a little milk and sprinkle them with sugar.
During baking, if they start to burn from above, cover them with baking paper. After they are baked, we leave them in the trays until they start to cool and without any problems we can take them out of the molds. Remove from the mold, place them on a grill and leave them like this until completely cooled.
When they have cooled, we cut them into slices and serve them. They are very fluffy, fragrant and tasty. I ate one while it was warm, the other was left for photos.
Dessert cakes with cheese, raisins and citrus peel - Recipes
I have been testing different cake recipes but now I can guarantee you that it is the best, therefore I have to give you the recipe. Even if it is not the fastest way to prepare it, I tell you honestly, it is worth the effort. The recipe is from the Book of Sweets written by Ecaterina Teisanu, a book that I highly recommend because it has a lot of delicious recipes.
- 1 kg of flour
- 7 yolks
- 2 egg whites - ATTENTION to the dough, only two egg whites are used, not 7
- 50 g of yeast
- 300 g sugar
- 250 g butter
- rum aroma
- 450 ml milk (or as much as flour)
- 2 teaspoons grated with salt
- peel from an orange
- peel of a lemon
- 600 g walnuts
- 7 egg whites
- 100-150 g sugar (according to preference)
- 2 lg cocoa
- 200 ml of milk
- flavors to taste (I prefer rum essence)
Sift the flour the night before and leave it in the bowl at room temperature. Then mix the yolks with a little salt to darken the color.
The next day mix the yeast with a teaspoon of sugar and a little warm milk.
In a large bowl, scald 1/2 cup of flour with a little boiling milk (100-150 ml) and rub well to prevent lumps.
After it has cooled (it has reached room temperature) mix well with the yeast then cover with a napkin and leave to rise for 10-15 minutes. It looks like this after he grew up.
Mix the yolks well with the sugar until they turn white and become like a frothy cream. add a little warm milk until the sugar melts.
Beat the 2 egg whites for the foam dough.
Over the rest of the flour from the bowl, add the curd, milk, rum and citrus peel. Stir gently.
Add the rubbed yolks and whipped egg whites.
Leave the crust to rise for about 2 hours, in a warm place, away from electricity.
For the cream beat 7 egg whites with the sugar then add the walnuts.
Put the cakes in the oven (preheated to 170 degrees) and bake them at the right heat (170 degrees) for 70 minutes. To prevent them from burning, cover the cakes after 30-40 minutes with baking paper. Take them out on a grill and leave them to cool in the hot kitchen, away from electricity.
Cut into slices and serve with pleasure. One. two. as much as you can that you don't make cakes every day.
PS: Dough: 2 egg whites + 7 yolks
Cream: 7 egg whites
Grease: 2 yolks
Total 9 eggs.
Indeed, although I did not make the recipe posted by you, I can confirm the delicacy that these cakes represent, because the recipe is similar to the one of traditional Moldovan cakes, which I made for Easter.
A tip that I used and that I warmly recommend is the use of 100 g of fat yogurt, preferably homemade cow's milk from the market, and a tablespoon of lard obtained from osanza. These two ingredients really keep the cakes fresh for a long time. I even bought the butter from the peasants.
And from my personal findings I can say that the doughs leavened with dry yeast come out much better (fluffier, without holes - donuts for example) than those made with fresh yeast.
And the recipe I made had 300 g of sugar but I used more, around 420 g, and they came out perfectly. I know that a cake is not almond, but I don't like it to be more like bread. Now it depends on everyone's taste.
The work contained in the recipe did not work out for me. I threw it away until I got bored and put it like that, with thousands of little lumps that obsessed me with kneading. What did I do wrong?
Anyway, the recipe posted by you is great and I recommend it to all cake lovers!
Traditional Easter with fresh cheese and raisins & # 8211 very tasty recipe
For this Easter recipe with cheese and raisins we will use the cake dough. A tasty Easter will definitely come out, to the liking of the whole family. Keep the ingredients at room temperature to get a fluffy dough.
Ingredients needed for the dough:
- half a kilo of white flour
- 150ml milk
- 50g melted and cooled butter
- 5 eggs, 150g sugar
- 1 pinch of salt, 20g of yeast
- grated peel of a lemon
Ingredients for the filling:
- 350g fresh cow's cheese
- 3 eggs
- 50gr raisins
- 2 tablespoons gray
- 2 essences of rum and 2 essences of vanilla
- 100gr sugar
- peel of a lemon
- 1 egg (for greased)
How do we prepare for Easter?
To prepare the mayonnaise we have to put in a small bowl the yeast, a little sugar and 3 tablespoons of warm milk. Gradually add a little flour and mix gently. Cover the composition obtained with a towel and place in a warm place to grow. In 15 minutes it should grow enough.
Put sifted flour in a bowl, and in the middle of it make a small hole and add mayonnaise, salt, eggs, butter, sugar and milk. Mix everything well until the composition becomes homogeneous and start kneading. We move the dough on the worktop because we need space to knead.
Knead and fold the dough, then turn it on the other side, and resume the process. It would be advisable to knead for 20 minutes. After we finish, and the crust is no longer sticky, we move the dough in a bowl and put a kitchen towel over it. In an hour, it should increase enough to double in volume.
To prepare the filling, we must mix fresh cottage cheese with eggs and add the raisins and sugar, gradually. To give a fragrant note to the composition, we will add the essences and grated lemon peel. Add the semolina to thicken the filling.
After the dough has risen, put it back on the counter and divide it into 3 parts. We will put the first part on the bottom of the round tray, previously lined with baking paper and then we add the filling. We will use the second part of the dough to prepare 2 braided cords, which we will put on the edge of the tray. In this way the filling will be fixed better.
With the last piece of dough we will make the cross for Easter, while we say a prayer in silence. After we make Easter, we grease it with egg and put it in the oven for three quarters of an hour. A fragrant Easter will come out, which will be to everyone's liking.
Cakes with chocolate, shit and raisins
Dissolve the yeast with the vanilla sugar until a paste is obtained. Add the yolks rubbed with sugar and oil. Add warm milk, lemon peel, then slowly add the whole packet of flour.
Make a hard crust, divide it into 2 pieces, spread the pieces on the table. Separately, make a cocoa paste, 1 tablespoon of sugar, egg whites from the 7 eggs, shit, raisins and walnuts. This paste is added over the dough, which is rolled. The two pieces of cake dough are placed in 2 heated trays and left to rise.
Then grease the cakes with an egg yolk mixed with sugar, then insert the baking trays. Remove when browned.
A recipe proposed by: Delicious Ideas (Delicious Ideas Blog)