Traditional recipes

Cozonac ROZENKRANTZ

Cozonac ROZENKRANTZ

Caramelize the 8 tablespoons of sugar directly in the pot in which we will make the coconut or we can caramelize it in a kettle and then move it to a tray, as I did, line the walls of the tray with caramel and set aside. We are still dealing with the dough. Sift the flour, then mix it with eggs and essences, orange peel and a pinch of salt. Separately, dissolve the yeast in the warm milk in which we put the 3 tablespoons of sugar and without leaving it to rise, we gradually add the flour and start kneading until it becomes a fluffy non-sticky dough, if necessary, add more flour, respectively hot milk. . do not knead too much, 15 minutes maximum.

Let the dough rest for 10 minutes, during which time we prepare the walnuts, namely chop them finely and mix them with a tablespoon of cocoa. We spread a sheet with a thickness of 1 cm app., As rectangular as possible, we put the butter over the sheet, which we mixed together with the 6 tablespoons of sugar, and over the butter we put walnut, we press it lightly with a spoon or with palm. Then roll carefully and cut into 6-8 pieces, which we will put in the tray lined with caramel. Let them rise for 1 hour, I left them for 2 hours, because I put them in a tray that was too big.

Bake in the preheated oven app. 40-45 minutes, but it depends on everyone's oven, to make sure it's done, do the test with the toothpick. As soon as I took it out of the oven, I turned it over on a plate.



20 special recipes for fluffy cake for the holidays

Below you will find my collection of special cake recipes tried successfully over time. Click on the picture for the complete recipe!

Cake with scalded dough

You will see that it is not at all difficult to make such a cake with scalded dough. It doesn't take too much time either! This cake is so beloved and special precisely because of a small amount of flour scalded with milk, this is the scalded dough. And he is responsible for keeping the cake fresh and fluffy for a longer time.

Cruffin cake - unique and very fragrant

It is not the cake we are used to, traditionally, but I promise you that it is very delicious and very, very special. His name is Cozonac Cruffin!

It can be seen that the presentation is more special, it is very fragrant. Before moving on to the actual recipe, I'll tell you a little bit about what this Cruffin means. Cruffin is a hybrid between croissant and muffin. It combines the elegant texture, in sheets, of the croissant and the specific shape of the muffins.

Cozonac drunk with rum

Yes, know that you can make a great cake even without many eggs in the composition! To be honest, I don't really agree with the formwork of eggs in a single cake. I have said it before and I repeat it: this is also a complex dessert, not very easy to digest. And let's be honest: no one stops at just one slice! Moreover, the cozonac is combined with the rest of the rich meals, because that's how it is with Romanians. However, it is too much, especially if the rest of the day our food is not so bathed in heavy foods.

Cozonac with pumpkin and cinnamon

An original cake, with autumn and winter aromas combined. If you love pumpkin, then this recipe is exactly what you are looking for!

Fasting cake with peanuts and peanut butter

For the vegan community that loves my work and for all of you, I have a new recipe today: Fasting cake with hazelnuts and peanut butter. I can honestly say that if I hadn't prepared it myself, I wouldn't have realized that we were talking about a vegan recipe.

Cake with cherries-kneaded in the bread machine

This time I took a packet of cherries out of the freezer and decided: I will make a cake with cherries, whatever it is! The word comes, because I didn't have much to do, I just have reliable robotic assistants - I just put them to work. And they listen to me and do their job diligently, like all self-respecting robots!

Cake with nuts, hazelnuts and cocoa Christmas star

Yes, I managed to remove the Steluta cake tray from the mothballs and use it after so long.

This is already the third Christmas in which I propose to make a Christmas Star cake, but it just didn't work out. We can't eat something like that now, but a cake is needed. That being said, I reoriented myself and that worked out for me!

Cozonac puffs Chocolate trio

As there are so many chocolate trio cake recipes, even chocolate trio cheesecake, why not have a chocolate trio cake? I don't know if anyone has thought about this before, but I decided to do something like that. I thought about how I would like to model it, but obviously I wasn't sure what it would look like in the end. I mean, I had a picture in mind, but the end result was beyond my expectations!

Fluffy cake braided with three fillings

cakes are in great demand almost uninterrupted, I have created for you (and for us) another video recipe in which you can see very clearly how my fluffy cake was born, fragrant and well filled with generous quantities of the three compositions proposed by me.

Fluffy chocolate cake made entirely in the bread machine

The cake really made in the bread machine is only the one that is kneaded, raised and baked in the bread machine. The cake where we just make the dough in the bread machine and then put it in special baking trays and is finished in the classic oven is, in fact, just a cake kneaded in the bread machine. This and nothing more. It may not seem to you that there would be a big difference in names, but it is a very big one in operations and the final appearance. And that really matters.

Therefore, there is a big difference between the cake made entirely in the bread machine and the cake kneaded in the bread machine, and then finished in the classic oven.

Fluffy cake with mayo

Much can be said about a mayonnaise cake. Really a lot! And that's because everyone has their own story. It is unique and special, just like every holiday, every festive event in our lives, every family! A mayonnaise cake not only talks about the past, but has the great power to connect the ancient with the modern, to gather the family around the table.

Fluffy cake braided with walnuts and cocoa

Traditional woven cake with walnut, cinnamon and cocoa filling. Simple, easy to make, well grown and fluffy!

Fluffy cocoa cake "Leopard"

As the name suggests, a special, modern cake with the look of an animal print. It is not complicated to prepare, but it is necessary to follow exactly the steps, in order for the print to come out beautiful and faithful.

Moldovan fluffy cake

The cake of my childhood, but with the mention that it does not contain many eggs in the dough.

Fluffy cake with mayonnaise and almonds

I have said several times that I can not bear to throw away the excess of natural mayonnaise when I want to feed it. Because of this, I decided to try my luck and make a cake with mayonnaise and almonds (I didn't have a nut). I was very curious to see how it is made, how it comes out and, especially, what it tastes like. I was wondering if it will taste sour, thanks to the pork, but it wasn't like that at all. And it turned out perfectly for me on the first try!

Santa Claus poppy cake

Winter is inconceivable without Santa Claus, and Christmas without the joy of children (whether they are children in the family, neighbors or in the community) seems not the same. As this beautiful holiday approaches, my child begins to manifest, coming up with new ideas: he wants the gingerbread house, he decorates the biscuits with sugar icing, he looks for the cake, etc. This year I chose to prepare something new and I gave it a specific shape, especially for his joy. So not one Santa Claus appeared on his plate… but two!

Fluffy cake with almonds and anise syrup

An original cake, very tasty, well grown and syrupy

Quick panettone with white chocolate and raisins

As you know, preparing a panettone as per the book requires a laborious and long process (even 2 days). But, as no one is good at leisure, I do not know how many of us get to prepare it traditionally (all my respect and admiration for those who undertake this process!). With all these thoughts in mind, as well as the pleasant memory of another quick panettone with sea buckthorn and dehydrated fruit, prepared for Christmas, I set to work. The outcome? A very light and fluffy panettone, very fragrant and aromatic, which I invite you to try too!

Fluffy cake with vanilla, walnut and cocoa

Simple and fast cake, to be made anytime, not only on holidays. Although it is special, very tasty and fragrant!

Fluffy cake with candied apricots and orange syrup

Another special and special cake for the holiday table!

I sincerely hope you enjoyed my collection of 20 special fluffy cake recipes for the holidays! it is made with care and attention, after many years of testing and baking many cakes, following a very wide variety of recipes. As you can see, most of them are not traditional and established recipes. Rather, they fall into the category of unique recipes.

If you decide to try a recipe from this collection, let me know! Happy Holidays!


Fluffy coznac with poppy seeds

Slices of fluffy cake with poppy seeds

For those who love poppy seeds, here are the best recipes for fluffy poppy seed cake:

Ingredients fluffy cake with poppy seeds:

  • 400 g of flour
  • 60 g butter
  • 50 g sugar
  • 1 cube of brewer's yeast
  • 1 or
  • 1 yolk
  • 125 ml of warm milk
  • 2 tablespoons grated lemon peel
  • 1 sachet of vanilla sugar
  • salt
For the filling
  • 200 g mac
  • 100 g sugar
  • 150 ml of milk
  • 1 teaspoon butter
  • 1 sachet of vanilla sugar
  • 1 tablespoon grated lemon peel

Preparation of fluffy cake with poppy seeds:

Brewer's yeast and a teaspoon of sugar dissolve in lukewarm milk. Add a tablespoon of flour, mix well and leave to rise in a warm place for 10 minutes.

Meanwhile, beat the egg and egg yolk with the remaining sugar and a pinch of salt, and soften the butter.

Pour the sifted mayonnaise, the warm milk flavored with vanilla and lemon peel and the egg composition into the sifted flour. Mix until all the flour is incorporated, then add a little softened butter and knead until a homogeneous dough is obtained, which is easily detached from the bowl. Cover with a napkin and leave to rise until it doubles in volume, about half an hour. For the filling, mix the washed poppy seeds, milk, butter and sugar and boil until a creamy composition is obtained. Add vanilla and lemon peel and leave to cool.

The raised dough is spread in two 1 cm thick sheets, which are greased with poppy seeds, rolled and knitted. Place in a pan greased with butter and leave to rise again for half an hour. Grease the cake with egg and bake in a hot oven for 35-40 minutes.


Preparation

Previous preparation: Wash the walnuts in a strong stream of water and leave them to hydrate for at least 2 hours or overnight. Before being used in the recipe, rinse very well in several waters. The water in which they stayed hydrated is not used. The dates and figs are left to hydrate in water for another 2 hours. The water in which they were hydrated is not thrown away, but is used to prepare the jam needed for the cake.

Mix the oatmeal until it turns into flour, then transfer them to a bowl.

Mix the dates, figs and water in which they were hydrated until the composition turns into a jam.

Pour the jam over the oatmeal, mix well and knead until it reaches the consistency of a dough. Leave to stand at room temperature until the cream is ready.

Mix all the ingredients for the cream: walnuts, honey or agave syrup, cocoa, orange juice and cinnamon.

Spread the dough on a cling film, add the cream over and then sprinkle a few whole raisins.

Roll the cake with the help of food foil, sprinkle cocoa on it with a small sieve. Wrap the cake and roll the ends well so that it does not fall apart.


Cold leavened cake recipe

For this type of cake, oil is recommended as fat, not butter or lard. Cold butter or lard would harden the dough and not grow nicely during baking. Or, if we still use butter or lard, when we take the dough out of the fridge, we leave it at room temperature to help it grow.

The filling for this cold leavened cake is chosen by everyone according to their own tastes. We opted for nuts and cocoa. It's the filling we love. But I also prepared a cake filled with raisins. That was destined.

But find more on the blog cake recipes from where you can choose the one you like.

If you are among those who love cake, we also offer a spectacular fasting cake recipe with walnuts, raisins and cocoa.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


COZONAC ROZENKRANTZ

An absolutely delicious cake, which you must try. Basically, the Rozenkrantz cake is based on the idea of ​​the type of cake & # 8220 wasp nest, as my mother does, only it has an extra caramel, which makes it more special.

The & # 8220rozenkrantz & # 8221 cake was prepared by my mother for several years in a row after Mrs. Victoria (her office colleague) told her how to make it. We all wanted to break the slices of cake and taste the caramel made on top of the cake. I think he stopped when my brother asked him for shit cake (does he look like my son who only wants shit cake for a few years?), So he went back to the usual recipes.

I remembered this cake and I tried to reproduce it for my own.

I would have made my mother do it, but right now she's gone to my brother's in England.

But, I think I did very well! And if it worked out for me, it will work for you.

The Rozenkrantz cake is also known as the & # 8220 rose cake & # 8221, & # 8220 walnut and caramel cake & # 8221, & # 8220 sticky cake & # 8221.

You can find more recipes for walnut cakes here, and I gathered all the cake recipes for the holidays here.

You don't have to prepare my dough to make rozenkrantz cake. Make what cake dough will come out better and you will like it more. I don't make the same dough every year. I prefer the most unleavened cake batter, and the one in the recipe below also has egg whites in it. The advantage of this type of dough is that it stays fresh for many more days than the one without egg whites.

The caramelization process is the most important, then the method of assembling the cake.

Here is the list of ingredients and how to prepare it cozonacul rozenkrantz.

INGREDIENT:

600 g flour
150 ml of milk
100 g melted butter
25 g of yeast
180 g sugar
1 teaspoon vanilla essence
3 eggs + 1 egg yolk
1 pinch of salt
1 tablespoon lemon juice
peel an orange

For the filling:

120 g butter
150 g sugar
300 g ground walnuts
1 teaspoon cinnamon tip
1 sachet of vanilla sugar

For caramel:
8 -10 tablespoons sugar

To prepare the dough, proceed step by step as in the recipe cozonac with walnuts. Please enter the link and follow the steps indicated there & # 8211 is a dough in which I used the egg whites.

When the dough has risen, I spread it and greased it with butter rubbed with sugar, then I sprinkled walnuts mixed with vanilla sugar and cinnamon. I didn't make a walnut cream with egg whites or yolks. My mother told me that Mrs. Victoria taught her to leave the nut alone.

I rolled the dough to get a string and cut it into 6 equal pieces. I have to tell you that I measured the height of the tray, I decreased 2 cm and I multiplied by 6 to know how long the cord must be.

In a saucepan I caramelized 8 tablespoons of sugar, then I spread the caramel on the walls of the bowl in which I baked the cake or it can be caramelized directly in that bowl. I put the rolls in the caramel bowl and let them rise for about 30 minutes.

After they have grown, I bake them in the preheated oven at 180 ° C. It took my cake almost 60 minutes to bake, but from what I saw some prepared it in 30 minutes, others in 40, and it took my friend 75 minutes to bake the cake (with the same recipe, but different type of oven).

As soon as I took it out of the oven, I quickly turned it over, so that the caramel would not harden and compromise its appearance.


Woven cake, cake recipe that breaks into strips, easy to make!

The woven cake can be prepared for any holiday. You will enjoy the crown of the cake, piece by piece!

INGREDIENT:

-800 g of wheat flour + 50 g for flouring

-100 ml of boiled water (in which the dried apricots were boiled)

METHOD OF PREPARATION:

1.Prepare the dough. In a bowl, add the wheat flour, yeast and vanilla sugar. Mix all the dry ingredients.

2. In a separate bowl, add the eggs (at room temperature), half a teaspoon of salt, sugar, soft butter and lukewarm milk. Mix well. Stir in the flour and continue to mix.

3. Sprinkle the work surface with flour, transfer the dough and knead it to the surface. Continue to knead it for about 10 minutes. The dough must be soft, homogeneous and non-sticky.

4. Transfer the dough to a bowl and cover first with cling film, then with a kitchen towel.

Prepare the filling.

5. In a saucepan transfer the dried apricots and pour water. Boil for 10 minutes.

6. Remove the apricots and transfer them to the blender the water in which they boiled keep it, it will be used later.

7. Chop the apricots in a blender until you get a paste. Do the same with the nuts.

8. In a bowl transfer the apricots, nuts and honey, add the water in which the apricots were boiled. Mix well.

9. Roll out the dough enough to get a top measuring 40 & # 21580 cm. Divide into 3 equal parts. Divide the filling in the same way into 3 parts.

10. Grease each countertop with filling and level well.

11. Roll and glue the edges. You got 3 rolls.

12. Knit the three rolls and you will get a wreath. Glue both ends very well.

13. Transfer to a paper-lined baking dish, cover with a propsop and leave to rest for 20 minutes. Grease the cake with beaten egg mixed with milk. Sprinkle with poppy seeds.


Ingredients braided cake

for a cake form of 36 x 11 x 10 centimeters (L, L, H)

  • 500 grams of good quality flour with a protein content of at least 12% & # 8211 plus 1-2 tablespoons in case the dough is not sufficiently bound
  • 180 ml of milk
  • 100 grams of sugar
  • 3 yolks
  • 1 whole egg
  • 100 grams of melted butter (82% fat)
  • 1 pinch of salt
  • 7 grams of dehydrated yeast or 20 grams of fresh yeast
  • flavors: lemon and / or orange peel, vanilla, rum, etc. & # 8211 according to everyone's taste
  • 1 egg yolk for finished

Stuffings & # 8211 what you like best. I used poppy scald with milk, shit and raisins soaked in rum, plus a teaspoon of cocoa that I mixed into a third of the dough.
From the above quantities results a large cake. The shape I use is a more generous size, 36 cm long. If you want two cakes of the same size, double the ingredients.

Preparation Cozonac & # 8211 dough

For the preparation of the cake, two different ways of working are possible, which you will find explained in detail below.

Module A: Milk, sugar, vanilla sugar and a vanilla pod (which I used, but it is not mandatory) are boiled. Cool the milk to about 35 degrees. I put the pot in another one with cold water, to speed up the cooling. Beat the yolks and egg with the salt powder. Melt the butter (without overheating). I put the warm milk, the beaten egg and the beaten egg yolks, the melted butter and the grated citrus peel in the bread machine and I put the dehydrated flour and yeast on top.


I programmed the car to the 15-minute kneading program and she did the job for me.

Module B: If you use fresh yeast and / or work the dough by hand, first dissolve the yeast with a teaspoon of sugar in a little warm milk. Add a little flour and wait for the yeast to act (to swell, to bubble).

Once the yeast is bubbling, you can start kneading. In a large bowl, place the flour. Make a hole in the middle. Add the boiled milk with the sugar and cooled to 35 degrees, mixed with the beaten egg and egg yolks, the flavors. Mix with a wooden spoon, then knead. And knead again. Be careful, the dough is sticky and not as easy to work with, like any cake dough. Do not add more than 2, maximum 3 tablespoons of extra flour. Otherwise, the dough will lose its fineness. When the beam and the kneading beam are sweaty, start adding the melted butter, but not hot, little by little, until it is completely absorbed.

Dough modeling and braiding

Well, but my bread machine spared me the effort described above (which I had for years, by the way) and after a quarter of an hour the dough is ready. If you want to make the cake with 3 different fillings (example: with cocoa, shit and poppy seeds), divide the dough into 3. If you want to knit it only in 2 (with walnut and chocolate or even both sides with the same filling), divide the dough into 2.

Optionally, one of the three parts can be kneaded a little with 1 teaspoon of cocoa, to color differently. Grease all 3 (or 2) bunches with oil and place in a bowl, also greased, in a warm place to grow. They can be grown separately and in smaller bowls. I improvise a leavener like this: I put a cup of water in the microwave and set the maximum power for 3 minutes. When the 3 minutes have passed, the inside of the oven will be full of steam from the boiling water. I pull the cup sideways and put the bowl with the dough in the microwave.

After about an hour and a half, during which the bowl of dough sat in the heat in the microwave (off, of course), the crust more than doubled in volume. I don't know how much of this can be seen in the picture below, but it had risen considerably in height:

Filling

I turned the dough over on the oiled work surface and proceeded as follows:
On one third I put shit and ran:

On the cocoa side I sprinkled raisins soaked in rum, well drained:

And on the third part I distributed 100 grams of ground poppy seeds, which had been scalded (and cooled, already) with 50 ml of milk, a vanilla sugar and 3 tablespoons of sugar:

The three stuffed and rolled parts we braided like a mower:

I placed my braided cake in the form lined with baking paper and left it in a warm place away from the current to grow:

When it reaches close to the height of the form, grease it with beaten egg yolk with 1-2 teaspoons of water. Optionally, it can be sprinkled with caster sugar, in which case it will be baked covered with a sheet of baking paper, so as not to burn on the surface.

Cooking

We place our braided cake in the preheated oven at 180 ° C, static, heat from below and above. Because the dough of this simple cake is sweet, in addition it is also greased with egg (and optionally sprinkled with sugar), it tends to burn quickly on top. To prevent this, when the browning is satisfactory, cover the cake with baking paper. Continue baking until 50 minutes have passed. When well cooked, a thin knife blade, inserted into the cake, should come out clean. Attention, if there are two cakes in the oven, the baking time can be extended! And if two small cakes are made from this amount of dough, the baking time will decrease.

After baking, the cake is removed from the mold after about 5 minutes. Leave to cool on a cake rack. Preferably, it sits on its side. Rotate carefully from side to side several times. Do not cut until completely cooled. Finally, the version woven in 3 (with poppy, cocoa and shit):

& # 8230and here is the version of cake knitted in 2. This is with the chocolate filling (I simply grated the chocolate on the sheet half of the dough) and walnuts. (200 grams of walnuts mixed with meringue from 2 egg whites beaten with 4 tablespoons of sugar).

SERVE

A few sections of the cakes, in the following image is the one with walnut and chocolate, braided in two:

& # 8230and the version of cake braided in three, with shit, cocoa, raisins and poppy seeds:

I assure you that the fineness of this woven cake is inversely proportional to the effort made in the preparation, it is the best possible. To keep it fresh for several days, wrap it, after it has cooled completely, in cling film. It will stay fluffy and soft. May it be useful to you!

Did you like this recipe?


  • dark chocolate (grated or finely chopped)
  • raisins
  • shit (cut into small cubes)
  • Mac
  • granulated sugar

The first time you take care of the cake, as it happens with any cake recipe. We are not talking about a cake recipe with scalded dough, but a classic one.

In a large bowl, pour the flour, and over it add the yeast and eggs, then gradually mix the milk with the sugar. Towards the end, add the salt, butter and lemon peel. You can do this with a special robot, if you have such a device.

After everything has been homogenized and you get a slightly sticky crust, it is necessary to leave this cake dough to rise and you can take care of the filling.

Add walnuts in a bowl, over which it is necessary to pour hot milk, sugar and other ingredients. In this Moldovan cake recipe you can also add a few squares of dark, bitter chocolate, which you can grind on a special device or you can grate them, raisins, shit or other such ingredients.

After the dough has risen, the next step is to prepare for baking this fluffy cake that breaks into strips. Sprinkle the worktop with a little oil, place the raised crust on it and divide it in two. You will see from now on how good the dough looks and that it has the potential to make you make a homemade cake, like in grandma's time.

Take each piece separately, spread it well, and over it place half of the cream and roll, then place this cake with walnuts in the pan. Do the same with the next piece. Over, you can grease the cakes with egg and sprinkle poppy seeds and caster sugar on top. Then leave the cozonacs in the trays to rise for another 60 minutes.

Now you know how to make a fluffy cake, which breaks into strips, and to complete everything, the trays are put in the electric or gas oven and the preparation is left inside, to bake for 40-45 minutes, at 180 degrees / medium heat.


How to prepare the Easter cake of chef Sorin Bontea

Heat the milk, about 400 ml. In a bowl, mix the dry ingredients, ie flour, yeast, lemon peel and orange peel. After mixing the ingredients, make a hole in the middle. Separately, mix the egg yolks with the salt until smooth. Melt 150 g of butter.

The sugar dissolves in the warm milk, stirring constantly until the sugar melts. Over the dry ingredients add the vanilla essence, eggs mixed with salt and milk in which the sugar has melted. Mix all these ingredients until the dough acquires consistency.

Separately mix the oil with the melted butter. When the crust is well blended, add the butter mixed with the oil, little by little. Knead the dough with your hands until the oil and butter are incorporated.

To get a fluffy and fragile cake that breaks into strips, you need to knead the crust several times to give it a lot of air. The dough is left to rise for an hour and a half, but every half hour it is kneaded a little and folded.

Until the dough rises, you can prepare the cake filling. Beat the egg whites with the sugar, obtaining a meringue. Then add cocoa, nuts and rum essence. The ready-grown crust is split in two. Each half is also divided in two.

We spread one of the 4 pieces in a rectangle. The composition is also divided into 4 and spreads on a rectangular sheet. Roll the sheet and repeat the same on the other 3 sheets.

Knit 2 rolls each, grease the pan with oil and place the cake in the pan. It should be left in the pan to rise for about 45 minutes. On top, grease the cake with a mixture of egg and milk and you can sprinkle with sugar. Put the cake in the oven for 50 minutes, at 170 degrees, according to A1.

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Video: COZONAC -PAN DULCE TRADICIONAL RUMANO. Cozonac cu nuca si cacao (September 2021).