We make sure that all the ingredients are at room temperature.
Mix the yeast with 1 tablespoon of sugar and a little warm milk. Leave for 5 minutes until it grows a little. Sift the flour into a bowl and make a hole in the middle then add the activated yeast. On the edges add the rest of the sugar, vanilla and lemon peel. Over the flour we add eggs and start kneading. The yogurt follows,
rum essence and salt powder and then warm milk and melted butter.
Knead well until you get an elastic dough that no longer sticks to your hand. In order for the final result to be a fluffy and good cake, we must arm ourselves with a little strength and patience.
After kneading the dough, cover it with a kitchen towel and leave it in a warm place until it doubles in volume (~ 1 hour and a half).
Meanwhile we prepare the filling:
Beat the egg whites with a pinch of salt and then add the sugar and mix until it becomes a glossy foam. Add ground walnuts and rum essence and mix gently until smooth.
For the chocolate filling, mix the chopped walnuts with the chocolate.
After it has risen, turn the dough over on a lightly floured table and divide it into 6 equal parts. For each cake we will use 2 pieces of dough.
We spread a piece in a rectangular sheet, not too thick. Put a third of the walnut filling and level. Roll the sheet tightly on the longer side.
We do the same with the next piece of dough, but this time we will grease with a third of the chocolate cream.
We twist the two rolls, and we will place the resulting cake in a tray lined with baking paper.
We do the same with the other two cakes.
Leave the cozonacs in the pan, in a warm place, for 20-30 minutes. After they have grown, grease them with the egg yolk dissolved in 2 tablespoons of milk.
Put the trays in the oven, over high heat, for 10 minutes. Then turn on the heat and bake for another 25-30 minutes.
Remove from the pan and leave to cool on a grill.
Babka cake with walnuts and chocolate
Method of preparation:Dough preparation: In a deep bowl put the flour, sugar, yeast, salt, essence and orange peel. Add eggs, melted butter and warm milk one at a time. Knead the composition until you get a firm and elastic dough. Knead the dough for about 15-20 minutes, until it comes off the hands. Grease the dough with a little oil on the surface, then cover with cling film or a kitchen towel. Allow the dough to rise in a warm place until it doubles in volume.
Preparation of the filling: Melt the chocolate and butter in a saucepan, add the sugar, cocoa and nuts. Stir until the chocolate melts, then allow to cool until it reaches room temperature.
Assembling the cake
Prepare two 24 cm cake trays and grease with a little butter. Wallpaper with baking paper.
Take half of the dough composition and spread it on a surface powdered with flour, spread a 1 cm thick sheet of wax. Spread half of the chocolate filling over the dough, and leave 2 cm on the free edges. Grease the left side with a little water, then roll long, from right to left. Put the dough roll in a tray and put it in the freezer for about 10-15 minutes. Remove the dough roll, place it on a surface powdered with flour and cut in half, lengthwise. Glue the ends together, and lift half lightly on top of each other, forming a braid like a braided tail. In the braid the cut part must come up.
The procedure is repeated with the second cake. Place in the baking tray and cover the trays with a kitchen towel, then let the cozonacs rise to room temperature for about an hour and a half.
Bake the cozonacs in the hot oven at 190˚ for 30-35 minutes, then grease with a little honey and leave to cool.
We wish you good appetite and increase your cooking!
See also the video recipe by cake without kneading:
Keto cake braided with walnuts and chocolate
The first time I made keto cake was a long time ago, and the recipe was published on a blog that doesn't even exist anymore. Since then, I have been constantly testing, and today, obviously, I had to present you the version made with the new KetoMix cake, the obvious content of which we can use in many other recipes. But the first will be a recipe for braided keto cake, flavorful and filling.
Ingredient (2 cozonacs):
- 5 yolks
- 2 eggs
- 50 grams Tagatesse
- 100 grams of melted butter
- 200 grams of chefir
- 20 grams of yeast
- 250 grams KetoMix Cozonac
- 50 grams of chocolate 85%
- 50 grams of walnuts
- 10 grams of goji
- 10 grams of dried cranberries
- 30 grams Tagatesse
- 1 album
First, mix the eggs and yolks with a sweetener, until they form a foam and lighten in color. Add the yeast and kefir and mix for 2-3 minutes, until the yeast dissolves. Add about 200 grams of Ketomix Cozonac and mix until you get a fluffy dough. Gradually, add about 80% of the butter, we will keep the remaining 20 grams to spread the dough.
Prepare a baking sheet that we grease with melted butter, then take out the dough on this sheet and sprinkle the rest with KetoMix. Incorporate it until the dough no longer sticks to your hands and divide into 4 equal balls. We spread each ball of dough as in the photo above.
In the bowl of the robot, I put the broken chocolate, the dried fruit, the egg white and the rest of the sweetener. I mixed them until I got a textured paste, because there will be pieces of walnut left and that's perfect. I put the composition on each spread sheet and I lightened it evenly, then I rolled the dough with the help of the baking sheet. I braided the keto cake rolls in pairs and put them in trays lined with baking paper.
I wrapped each tray in the steak bag and tied it to my mouth and left it to rise for an hour. When they doubled in volume, I put the two cakes in the oven for about an hour, with bags. Later, I cut the bag and kept the trays in the oven for about 30 minutes, all at 170 degrees. Enjoy!
Fluffy chocolate cake
I could call him that cake like mother-in-law. And it's not about any pejorative meaning because this cake is really delicious. The recipe is old, written by my mother-in-law's mother-in-law and as proof of intense use, over the generations, the sheets on which the recipe is written give you the impression that a simple touch can & # 8220destrama & # 8221. The recipe is, at the base, of Moldovan cake, brought a little at present by the filling used. Usually, nuts, raisins, cocoa or even jam are added. But I like the shit cake and the chocolate cake. And when I talk about chocolate, I mean a very "creamy" cocoa cream and dark chocolate. And let the layer be generous. So generous that it's almost like chocolate with cake: D.
From the quantities below, we got a round chocolate cake, bigger, and two & # 8220normal & # 8221 cakes as a shape, one with chocolate and one with shit. In total, 2.5 kg of cozonac: D. Depending on your preference, you can add other combinations, including dehydrated fruit or candied orange and lemon peel, in which case the Romanian cake turns a little to its Italian brother, the panettone.
& # 8211 cake flour 1 kg
& # 8211 yolks 8 pcs. + 1 pc. for anointed
& # 8211 egg whites 4 pcs.
& # 8211 sugar 300 g
& # 8211 yeast 50 g
& # 8211 vanilla essence 2 ampoules
& # 8211 esenta de rom 1 vial
& # 8211 peel from 2 lemons
& # 8211 peel from a large orange
& # 8211 milk 200 ml
& # 8211 butter (80% fat) 275 g
& # 8211 oil 2 tbsp
& # 8211 salt 1/2 teaspoon
& # 8211 shit (different colors and different flavors) 170 g
& # 8211 cocoa 50 g
& # 8211 sugar 75 g
& # 8211 milk 300 ml
& # 8211 flour 2 tablespoons grated (20 g)
& # 8211 dark chocolate (85% cocoa) 50 g
Heat the 200 ml of milk. In a bowl, dissolve the yeast in 50 ml of warm (not hot) milk. Sift 2 grated tablespoons of flour on top and mix until you get a mayo like a dense and homogeneous cream. Cover the bowl with a clean towel and place it in a warm place for the mayonnaise to grow. Meanwhile, sift the rest of the flour into a large bowl or bowl of the food processor. Separate the eggs as follows: 8 egg yolks in a bowl, another separate one (for greasing), 4 egg whites in a bowl, and put the remaining 5 egg whites in the fridge, in an airtight box, to possibly prepare some meringues. ). Beat the yolks with the mixer, caster sugar and salt until you get a foam.
Pour the yolk foam over the flour and start kneading, manually or with the robot. When the flour and yolks have mixed, turn over the mayonnaise. Knead until smooth. If you knead manually, it always kneads from the outside to the inside!
Heat the remaining milk and dissolve 250 g butter in it. When the butter has completely melted, turn off the heat and let the mixture cool. As in the first phase, it must be warm, not hot. Start putting butter and milk, little by little, over the dough. Knead until fully incorporated and only then add a little more milk. After about 30 minutes of kneading, add the 4 beaten egg whites. Knead for another 20-30 minutes, until you get a shiny and elastic dough, which makes & # 8220basicute & # 8221 due to the built-in air. If necessary, grease your hands with oil so that the dough does not stick to your hands. Add grated lemon and orange peel, vanilla essence and rum essence. Knead a little more to homogenize.
Attention, if you knead with the robot, it kneads more horizontally, so it is recommended to knead manually, with vertical movements, for at least 20 minutes. Grease the dough with the remaining butter (25 g) and leave it to rise, also in a warm and covered place. Attention, it must be a place away from currents! After 2 hours & # 8211 2 and a half hours, the dough should have at least doubled in volume.
Meanwhile, prepare the chocolate filling. Put in a bowl, the 75 g sugar, 50 g cocoa and flour (20 g). Homogenize and start pouring milk, mixing at low speed. When you have incorporated all the milk, you should get a mixture like a thin cream. Put the mixture in a bain-marie or in a double-walled pot (with water between them), over low heat. Stir continuously until it begins to thicken. In the end, you should have a fairly thick cream without lumps. Put the dark chocolate, broken into pieces, and stir so that it melts. Allow the filling to cool completely.
Divide the dough into two, on the work surface greased with a little oil. Put half of the dough back in the bowl, and divide the preserved half again into two parts. Spread a part in the shape of a rectangle and put a third of the chocolate cream. Distribute the cream evenly, but not to the edges. Leave a 1-1.5 cm edge around it. Then roll the dough carefully. Do the same with the other piece of dough. Braid the two resulting rolls.
From the remaining half of the dough, form two cakes, one with chocolate cream, the other with shit. In the case of the shit cake, the shit is cut into cubes and given a little through the flour. The cubes are distributed on the surface of the dough and rolled. Put the cakes in the trays, previously greased with butter and powdered with flour (except for the silicone ones).
Grease the cakes with beaten yolk. Put the dough forms back in a warm place and cover them. Leave for about an hour or until the dough doubles in volume. In the picture on the right, you have the big, round cake, after the second stage of growth.
Put, in turn, the forms in the oven heated to 170 degrees Celsius. After 15 minutes, turn the fire to 180 degrees. Leave, in total, 50-55 minutes. In the end, if you prick the cozonacs with a skewer stick, it will come out clean, and the cozonacs are nicely browned on top. Remove from the molds only when they have cooled completely.
Cut into slices with a sharp knife and keep wrapped in foil for a few days.
Here's what the shitty cake looks like, as fluffy as the chocolate cake :).
Babka & # 8211 chocolate cake
Very importantly, the dough must be prepared at least 8 hours in advance.
Put in a mixer with flour, sugar, yeast and salt. With the mixer on, add the eggs and water. Gradually add the soft butter and mix for 5 minutes, until it reaches the consistency of a dough. Shape it into a ball and put it in a bowl greased with oil, cover the bowl and leave it in the fridge overnight.
The dough will not grow much, it must be dense.
Prepare the filling when the dough is risen. Melt the chocolate with the bain-marie butter. In another bowl, mix the powdered sugar, cocoa powder and salt, over which we add the melted chocolate.
Divide the dough in half. Spread the dough on a surface sprinkled with flour. Grease the dough into a rectangular shape with half of the chocolate composition and sprinkle half of the chopped walnuts. We wrap the dough tightly, as in a roll. Cut the roll in half, lengthwise and knit the two halves, with the filling up. Put the cake obtained in a form lined with baking paper or greased with butter and repeat the process with the other half of the dough.
Leave them to rise for 2 hours. Preheat the oven to 190 degrees Celsius and bake the babka for 1 hour.
For the syrup, boil the sugar and water until the sugar has dissolved, then let it cool. I poured the syrup over the babka as soon as I took it out of the oven.
Theoretically it should be allowed to cool completely before slicing, we can't resist. Bon appetit to Delights!
Babka cake with chocolate and walnuts
cake Babka is a braided cake or sweet cake that came from the Jewish communities of Poland and Ukraine. It is popular in Israel and the Jewish diaspora. Prepare with a leavened dough with spreading yeast, over which spreads a filling such as chocolate, nutella, cinnamon, fruit or cheese, then wrap and knead before baking. after baking it is syruped with a sugar syrup to maintain the moisture of the dough and not to dry too quickly.
Ingredients needed for Babka cake:
For the dough: 2 large trays (30/15/10 cm)
- 800-850 g of flour
- 380 ml of warm milk
- 14 g dry yeast or 40 g fresh yeast
- 2 whole eggs and 2 yolks
- 150g old cough
- 1 teaspoon grated salt
- 25 ml rom
- grated peel of a lemon
- 240 g butter at room temperature
For the filling:
- 180 g dark chocolate and milk
- 150 g butter
- 70 g sugar cough
- 40 g cocoa
- 200 g ground walnuts
How to prepare Babka cake with chocolate and walnuts
Dissolve the yeast in warm milk with 2-3 teaspoons of sugar and leave to rise for 5-10 minutes. Add the remaining sugar, eggs, grated lemon peel, salt and rum and mix everything. Sift the flour and gradually add it to the milk mixture with yeast. knead the dough obtained until all the flour is incorporated and then gradually add a piece of butter. Knead until it is incorporated and then add another piece of butter and so on until all the butter is incorporated.
Knead the dough well until it comes off the hands and the walls of the bowl. Place the dough in a bowl, cover with cling film and leave to rise in the refrigerator until the next day.
If we do not have time, leave it to rise for 2-3 hours, then put it in the fridge for 30 minutes. The dough must be cold and firm in order to be worked.
Meanwhile, the filling is being prepared:
Melt the butter with the chocolate, add the sugar and cocoa powder. Allow to cool to room temperature.
Line the trays with baking paper. Divide the dough in half and spread it half on a surface sprinkled with flour. The length of the dough should be slightly longer than the length of the tray.
The dough thus spread is greased with half of the chocolate filling, leaving about 2 cm free on the edges. Sprinkle half of the amount of walnuts and then roll it lengthwise, from right to left, place in a tray and place in the freezer until the other half of the dough is spread.
Repeat the same operation with the second half of the dough.
Remove the first roll of dough from the freezer on the surface sprinkled with flour and carefully cut in half lengthwise. Glue the ends and lift one side over the other forming a braid, taking care to cut the top to come up. Once braided, place in a tray lined with paper and leave to ferment for about an hour and a half.
After leavening, bake the cakes in the preheated oven at 160 degrees for 40-50 minutes. 5 minutes before they are ready, prepare the syrup.
When they are ready, take the cakes out of the oven and syrup them while they are hot, leave them in the trays for another 20-30 minutes, then remove them, remove the baking paper and let them cool completely.
COZONAC WITH SHIT AND CHOCOLATE
The nut cake recipe that I have been using for many years seems to me one of the best. The cake is very fluffy and fragrant, much better than the recipe previously tried for the cake with shit and chocolate. The other day I felt like a nut cake, but the surprise: I didn't have any more nuts! Which is why this wonderful cake with shit and chocolate came out, which I let you enjoy virtually, until you decide to make one.
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
grated peel from an orange
300-350 g shit
100 g milk chocolate
To prepare the dough, proceed step by step as in the recipe for the walnut cake:
In a bowl prepare flour, mixed with salt powder. In a cup prepare the mayonnaise: put a little warm milk (1/2 cup), yeast, a tablespoon of sugar and a tablespoon of flour. Mix them and let them rise for about 10 minutes.
Meanwhile, separate the eggs and heat the rest of the milk. Rub the yolks with the sugar until they become creamy. Add lemon juice, orange peel and mix. Beat the egg whites with a pinch of salt until they become a hard foam.
Then pour the very hot milk over the yolks and mix the composition.
Put the mayonnaise in the flour and mix. Add a little of the egg yolks with milk, then the beaten egg whites and finally the vanilla essence. While we are mixing the dough, we put the butter to melt. Then pour the melted butter and knead the dough until it sticks to your hands. Sprinkle a little flour, cover the bowl with a towel and keep it in a warm place until it increases in volume (at least double).
Spread the dough on a plate greased with oil or melted butter. Over it we will sprinkle the pieces of shit and chopped chocolate from the knife. Then roll the dough and press the edges so that the filling does not come out.
Put the cake in the pan and let it rise for another 10-15 minutes. Put the cake in the preheated oven at 180 ° C for 45 minutes. When it is baked, take it out of the oven, grease it with egg and powder it with sugar, then leave it in the oven for another 2 minutes.
Cake with walnuts and chocolate - Recipes
Regardless of the preparation method or the ingredients used, the cake remains a traditional dessert that can be found on every Romanian festive meal. In order to diversify a little the traditional cozonacs that we usually fill with walnuts, poppies, shit, cocoa or raisins, today we will cook Cozonac with chocolate together.
The preparation method is the same, only the content of the filling differs. If you follow the steps below carefully, you will get a cake that will be exactly to your taste. Simple and easy to prepare, tasty and fluffy, the chocolate cake especially delights children.
Step 1 - in a container we put the flour and the crushed yeast by hand, then we add the sugar, and over all this we pour the milk.
It should be noted that: milk is the perfect "binder" because it manages to combine all the ingredients, but also to melt the sugar and dissolve the yeast (so it will be able to "activate" its properties).
Next we have to mix the composition thus formed until it is almost homogenized, after which we add the rum essence. Towards the end, after the composition is completely homogenized, we must add eggs to give color to the dough. After we manage to incorporate eggs in the composition of the dough, add the oil and knead the dough, until all the ingredients are completely mixed.
When we finish making the cake, we have to put it next to a heat source, covered with a towel, for about 20 minutes. In this way the properties of the yeast will be activated, and the dough will double in volume (ie the crust of the cake will increase).
Step 2 - while the cake crust is rising (leavened), we can make chocolate cream. We take a pan in which we put the chopped chocolate (beforehand), over this we pour liquid cream and then we put the pan on the stove, to heat it.
Caution: whipped cream should not boil (boil), and chocolate should not burn because the cream will get a smoky taste. For this reason we must be very careful from the beginning, since we put the pan on the stove, because the chocolate with 85% cocoa melts very quickly and can stick to the pan (ie it burns). In this way, from the first seconds, this composition must be mixed continuously, in order to avoid spoiling the chocolate cream.
After the whipped cream has warmed up, we have to take the chocolate cream off the heat, and with the help of the whisk we have to mix it until it receives the desired consistency and shape.
Step 3 - check the cake shell, and if it has doubled in volume we must divide it into two equal parts. Next we have to grease the work table with a little oil (in order not to catch the table shell), and with the help of the facal we have to spread the shell.
On the dough thus spread we must put the chocolate cream, using a spatula, then roll the dough. We must do the same with the second part of the hull. After we finish making the two rolls, we have to weave them. We dress the cake form that we want to use with aluminum foil, after which we carefully place the cake thus formed.
Put in the oven heated to 180 degrees for about 30-40 minutes.
After the cake has been in the oven for about 30 minutes, we need to check it. If it is done, or if it is done in proportion of 90%, we must prepare the "face" to anoint it. Thus we take an egg and beat it, and with the help of a brush we grease the whole surface of the cake, after which we sprinkle the sugar and put the cake back in the oven. Then the cake must be kept in the oven for about 10 minutes, to cook the egg on top and to catch color.
After removing the cake from the oven, we must let it "rest" and cool, and then we can serve it.
COZONAC FILLED WITH WALNUT CREAM AND CHOCOLATE
If you want an ultra-mega-super good cake (my son's expression after tasting it), filled with plenty of walnuts, but also with chocolate, this is the perfect choice. I don't praise it for no reason, you have to try it and you will see that I am right & # 8230
For the cake:
600 g flour
150 ml milk +1 tablespoon 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 cream:
3 egg whites
3 tablespoons sugar
250 g ground walnuts
100 g coarsely chopped walnuts
50 g chocolate with hazelnuts
1 teaspoon black cocoa
3 tablespoons nutella
To prepare the dough, proceed step by step as in the recipe for the walnut cake:
In a cup prepare the mayonnaise: put a little warm milk (1/2 cup), yeast, a tablespoon of sugar and a tablespoon of flour. Mix them and let them rise for about 10 minutes.
Meanwhile, separate the eggs and heat the rest of the milk. Rub the yolks with the sugar until they become like a cream. Add lemon juice, lemon peel and mix. Then pour the very hot milk over the yolks and mix the composition. Beat the egg whites with a pinch of salt until they become a hard foam.
Put the mayonnaise in flour mixed with a pinch of salt and mix.
Add a little of the egg yolks with milk, then the beaten egg whites and finally the vanilla essence. While we are mixing the dough, we put the butter to melt. Then pour the melted butter and knead the dough until it sticks to your hands (about 20 minutes). Sprinkle a little flour, cover the bowl with a towel and keep it in a warm place until it increases in volume (at least double) & # 8211 I left it for 45 minutes and the volume was triple, it came out almost completely from the bowl.
While the dough is rising, prepare the cream: put the mixer to beat the egg whites mixed with sugar. Then mix them lightly with walnuts (ground and coarsely chopped walnuts), diced chocolate and cocoa.
Spread the dough on a plate greased with oil or melted butter. Spread the nutella cream over it, then the walnut cream.
Then roll the dough and press the edges so that the filling does not come out. Put the cake in the pan and leave it in a warm place for another 15 minutes to rise.
Bake the cake in the preheated oven at 180 ° C for 45 minutes. When it is baked, take it out of the oven, grease it with beaten egg yolk with a spoonful of milk and powder it with sugar, then leave it in the oven for another 2 minutes.