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Grandma's cake with walnuts

Grandma's cake with walnuts

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Mix the flour with the salt, yeast and lemon peel. Dissolve the sugar in the oil with the yolks and the lemon juice over which you add a little milk. Pour the liquid ingredients over the flour and start kneading by hand, gradually adding lukewarm milk. Be careful not to put too much milk. The consistency should be like a modeling paste, elastic and a little spongy, so that you can work with it. Knead until it comes off your hands and leave it to rise in a warm place and cover with a towel until it doubles in volume.

After leavening, turn it over on the surface you will spread and divide it into 6 equal pieces. Spread each piece in a rectangular shape (make sure it is no longer than the tray in which you will bake it) and add the filling (the best is with plenty of ground walnuts mixed with sugar but you can also use poppy seeds or whatever you like) . Start making a roll from one end of the sheet, being careful not to let the filling come out. Transfer the roll to the baking tray and continue with the other pieces of dough. In the tray I prefer not to touch the rolls because this way they brown more nicely. Leave them to rise for 10 minutes and then grease them with a brush (or whatever you can) with beaten egg in which you put a drop of oil.

Bake them in a hot oven at medium temperature (approx. 170o C) for at least an hour - an hour and a half. If it browns too much and threatens to burn, reduce the temperature. In the end it should be golden brown and shiny from the egg you greased them with. After taking them out of the oven you can grease them with a little honey which will give them a special note of taste, but it is not mandatory. Then cover them with aluminum foil so that they do not harden.

First put the yeast to bloom in a cup of dehydrated milk, with a teaspoon of sugar, to increase. It is necessary to sift the flour, otherwise it does not catch air in it and does not grow as much as it should. And when it comes to raising, don't be fooled, don't put too much yeast that you will feel the taste in the cake and you didn't like it.

But let's move on to the story: the walnut kernel is mixed with sugar (one part sugar to three parts walnut) and a teaspoon of cocoa (this is an aesthetic artifice, the nut darkens in color and the cake looks better in the cut), the flour is mixed with four yolks (if you see more in the pictures it's because I put ingredients for three cakes), a sachet of vanilla sugar, a few drops of rum essence, grated peel of a lemon, yeast and a pinch of salt. Meanwhile, heat the milk slightly (do not boil) and dissolve in it the sugar (250 grams) and butter. Allow to cool slightly then knead with flour. If you put the milk too hot it is bad: the yeast can die from the heat and it was said with the increase.

The kneading lasts a little more than half an hour, it is done thoroughly and only by hand (we can't let the machines get involved in our rituals, can we?). The dough should be soft, slightly elastic, full of love and good cheer. And the pain in the fingers is not superfluous either, it's from there, that's how the story of this cake has to be written.

After kneading, leave the dough to rise for an hour under a clean towel. Then spread it on a sheet thicker than half a finger (lying down, not standing) and put the filling. The cake is twisted and placed in the tray. Let it rise covered for another half hour and put it in the oven. The heat must be adequate, that is, in the middle, to bake the cake slowly, to penetrate well, to grow steadily, not to swell from one. It's baked in three quarters of an hour. Remove from the oven and sprinkle with water. Cover immediately with a towel, catch steam and soften the shell (which is hard to fatten if you grease the cake with beaten egg before putting it in the oven). Leave it covered until it cools down, so that the cold air doesn't catch it all of a sudden (it could collapse).

If you put a lot of walnuts in it, it will make a tunnel at the top and it will not be as good-looking after you cut it. But this is a shortcoming that can be overcome, especially if you like nuts. And after all, you can't have them all.

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Traditional nuts and cocoa cozones & # 8211 Guaranteed recipe with 100% success

Do you want to make a cake with a guaranteed success ?! Then you have found the right recipe, the aroma and taste of childhood from your grandparents' house on the eve of the holidays or actually from the weekends will be found in your home.

And because I know that many of you are afraid to start preparing cakes, I come up with a simple recipe and a 100% success for all those who have tried this recipe. All you have to do is strictly follow the amount of ingredients, the method of preparation and you will get some fluffy and tasty fluffy like at home.

The ingredients are simple, available to anyone and certainly even the most clumsy in the kitchen will succeed.

I have been making this recipe for a very long time, but to date I have not published it for an easy to understand reason. Grandma had a cup with which to measure the ingredients and until I took the cup and weighed each ingredient I said that it is not exactly orthodox until I give some exact ingredients, that now everyone has a cup or two at home, but it is not necessarily match each other in terms of volume.

Stay tuned for the list of ingredients and how to prepare it and you will get the best and most successful cakes.

How to make traditional Cozonacii with walnuts and cocoa & # 8211 Guaranteed recipe with 100% success

Ingredients for mayonnaise:

  • 130 g white flour
  • 130 ml of lukewarm milk, enough to keep your finger in it
  • 20 g caster sugar
  • 40 g of fresh yeast

Dough ingredients:

  • Maya prepared with the above ingredients
  • 660 g white flour
  • 250 ml milk at room temperature
  • 130 g butter at room temperature
  • 130 g caster sugar
  • 6 yolks
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • Grated peel of 2 lemons or an orange (according to everyone's taste)

Ingredients for the filling:

  • 260 g ground walnuts
  • 150 g caster sugar
  • 20 g cocoa
  • 20 g dark chocolate chips with at least 70% cocoa or coarsely chopped chocolate
  • 3 egg whites
  • 50 ml milk
  • 1 tablespoon vanilla extract

Ingredients for greasing the cake:

Preparation for cakes filled with walnuts and cocoa:

Preheat the oven to 150 degrees Celsius /

Wallpaper 2 trays with baking paper.

Preparation for mayonnaise:

Put all the ingredients in a bowl and mix them lightly until the flour is incorporated. Cover the bowl with a sheet of freshness and set it aside until it doubles in volume.

How to prepare the dough:

Sift the flour into a large bowl and make a hole in the middle of it. Add the mayonnaise obtained earlier, the orange or lemon peel, the yolks, the salt, the butter, the vanilla extract, the sugar and knead until you get a moist, yet elastic dough that no longer clings to the walls of the bowl.

Put the dough obtained in a large bowl greased with oil and cover it with a kitchen towel or a fresh foil. We keep it at room temperature, until it doubles in volume, it should be neither too hot nor too cold.

Preparation for the filling:

While the dough is leavening, put all the ingredients for the cream in a bowl and mix them.

Now that the dough has not only doubled in volume but has almost tripled, we divide it into 4 equal parts. We walk very carefully with it, so as not to destroy its fermentation and make it as easy to handle as possible.

On a work surface greased with a little oil, spread each piece of dough with an approximate size of 30/25 cm and grease each rectangle with equal amounts of filling.

Roll each piece of dough, glue them to the ends and knit 2 by 2.

We put them in cake tins lined with baking paper and leave them in a warm place for the second leavening, just like the first, until they double in volume. Grease the cozonacs with the yolk mixed with milk and put them in the oven for 15 minutes at 150 degrees, then another half hour at 180 degrees or until the toothpick test passes. No more than 50 minutes because they won't dry out.

Take them out of the oven and leave them for another 10 minutes in the trays where they were baked, then take them out on a grill and let them cool completely. If we serve them on the day we make them, it is enough to leave them at home at room temperature, possibly covered with a towel. If we don't wrap them in freshness foil.

VIDEO & # 038FOTO / Grandma's recipes, revived by USAMV students. They can be legally authenticated and protected in Europe

The students of the Faculty of Agriculture within USAMV Cluj-Napoca worked hard at an exhibition that highlights traditional Transylvanian recipes. The even more unique part is that all of Grandma's recipes now have a specification through which they can be legally authenticated and protected. The organizer of the event, Assoc. Prof. Dr. Avram Fițiu, states that there is a real battle at European level between states for the registration of gastronomy in villages as their own brand. And of course Romania is a leader.

The exhibition "Journey in the traditional Romanian cuisine" is a traditional event, organized for 14 years and now hosted at the Biodiversity Research Center on the USAMV campus.

Among the recipes presented by the students were the straw with marinated hospice, boiled goose with paprika and garlic, cocorada with sheep cheese, onion and dill tails, sorrel zamak, Dej biscuit salami, Someșul Rece cakes or aliens from Toplița.

"I presented the walnut cake from my grandmother, it was not very difficult to make, I have had the recipe since I was a child. The specifications were not difficult to prepare because I attended classes and I knew what to do. I want to further promote the recipe because the ingredients are a little special. Cozonac is made from wholemeal flour, stevia powder, sea salt and mayonnaise. The filling is made of walnut, stevia powder and honey. It is a recipe of the grandmother that circulates only in the family ", Flavia Nădășan declared for Cluj24.

Stan Gabriel had a colorful display, like a treasure. He lined up the syrups made according to his grandmother's recipe from Mărișel.

"Grandma has been making them for a long time. They are good for health when my grandmother was young, there were not so many medicines, fruit and plant syrups were used. I brought here dandelion syrup, blueberries, blackberries, raspberries, fir buds. Grandparents don't sell them, they are for the family's consumption ", he said.

In order for a traditional product to be recognized at European level, evidence is needed to attest to its originality at least 30 years ago, whether we are talking about written or verbal evidence & # 8211 because an interview with a person in age.

“Students learn the certification procedures of a traditional, ecological, mountainous and ethical product. Students go to the territory and discover a traditional product, from their mother at home, they build a story from a legal point of view, based on a specification, so that if tomorrow someone would like to highlight a product authentic Romanian, to protect it from a legal point of view, at national or European level. Gastronomic culture is an important element of the culture of any people. In this globalized world we will break through in the coming years if we can value this important element of culture.

Look at the French, what they do with their gastronomic culture, they brought French food to UNESCO. That's what we set out to do. At the USAMV level, we took a first step with the students of a Master of French Agriculture, where we worked on a transhumance file and we are on a UNESCO certification procedure.

We are trying to identify a traditional Romanian product, especially from the shepherd's area, which has the chance to be protected worldwide. We have a major battle at European level between states for quality schemes in the food area. States have this competition opposite gastronomy.
Romania has a much richer gastronomic heritage than France. In any Romanian village you will find more dishes than in a French village. And yet France has at European level over 500 traditionally certified products, while Romania has only 5-6 products. Or we are net champions at European level, but we do not know how to take the approach to the level of international legal recognition ", said Avram Fițiu.

The exhibition has a marvel of shapes and flavors, and the boys, not just the girls, dared to cook.

Also present at the event was the Secretary of State from the Ministry of Agriculture, George Cățean, who announced that efforts are being made in the retail area to ensure spaces for these promotion campaigns, to shorten the communication and interaction between producer and consumer. .

Cluj will have certified hay milk

"I have an agenda dedicated to traditional products, quality schemes and the food chain. We have a gastronomic heritage that we have to deal with, and quality schemes are the tool through which we can protect them. At national level we have a directorate within the Ministry of Agriculture, which is dedicated to quality schemes. We currently have quality schemes that are subject to certifications and we are in the process of implementing new quality schemes.

In Cluj, in the mountain area, we are now implementing a quality scheme for hay milk, produced by introducing grass in summer and hay in winter in animal feed. It is a milk that is already the subject of a European quality scheme together with Austria, Italy, Slovenia, Germany.

Manufacturers are more resilient. In 2020, small producers presented the resilience part. When we should have access to food, we see that we have this resource with us ", said the Secretary of State George Cățean.

The difference between regular cow's milk and hay milk, traditionally, is how the animals are fed. In the first case, cows can be fed fermented feed (such as corn feed) and grass from meadows, but for the production of hay milk they are prohibited. In spring and summer, cows are grazed on pastures where they feed on grasses and legumes, while in winter they are fed exclusively on hay.

It seems that feeding the animal with hay affects the taste and composition of the milk. Hay milk would include twice as much omega-3 fatty acids as standard milk.

If you liked the article and want to know what we write:

It is important that the flour is specially designed for cakes, so when buying the product, be sure to specify this on the package. The ingredients must be kept at room temperature for at least 24 hours to encourage the dough to rise.

In a bowl, mix the flour with the sugar and salt. In another bowl, mix the warm milk with the vanilla essence, lemon peel, the 6 yolks and the yeast.

Pour the milk mixture over the flour and mix until a sticky dough is obtained. When the dough has become homogeneous, take it out on the kitchen counter and knead it with oil for about 20 minutes. Leave the dough to rise for 10 minutes.

Meanwhile, prepare 3 baking tins, grease them with butter and line them with flour or baking paper. The dough is divided into 3 equal pieces, rolled out and filled with nuts and shit. The filled trays are left covered in a warm place so that the cake grows for about 1 hour and a half.

After the cozonacs have risen, grease them with beaten egg and place them in the preheated oven for about 45 minutes, at 180 degrees Celsius.

About the recipe for cherry syrup cake

This opulent cake was born from my own imagination, being inspired by Laura Laurențiu's recipe for syrupy cakes with wine, which, in turn, took over Mircea Banu's recipe for "tangled cakes". My dough is completely different, the filling is also different and much more generous, but I followed some principles from the 2 recipes mentioned above: knitting technique, cold fermentation, steam fermentation, syrup, etc.

I am a confectioner-pastry chef, I have over 30 years of experience in the kitchen, so it is not difficult for me to anticipate the final result of an imagined recipe for cherry-soaked cake. I knew that the universal principles of pastry allow the filling to represent a maximum of 50% of the amount of cake dough. The cozonacs syruped with vinars (above) have about 75% filling, which is already very brave! Well, I was a "kamikaze" and I went with 125% filling! That is, at 770 g of dough I put 965 g of filling (ie 1.25X the quantities from the filling)!

I recommend you start with 100% filling: to 770 g of dough to put 770 g of filling (exactly as it says in the ingredients box). A bit of madness is also needed in the kitchen & # 8230 but only when it is doubled is solid knowledge in the field! I have always gladly shared with you the correct recipes and I have explained to you the physico-chemical principles that are behind some processes just to make the respective preparations for you.

Keep in mind that its preparation lasts for 2 days and that it requires a few more hours of maturation after it has been syruped! Don't try to take shortcuts because you will not get a finished product with the same qualities as the original! You know how "it looks but doesn't rise"!

I really wanted to use homemade sour cherry because it is present in many Romanian households. Of course I'm talking about a fine cherry liqueur made with refined alcohol or vodka (odorless), not brandy or other smelly stuff. Our homemade cherry recipe has been published on the blog for years and has been tested by many readers who have seen the difference! In the picture below you can see refined bottles (the recipe here), cherry and limoncello & # 8211 lemon liqueur (the recipe here).

If you do not have fine (smelly) cherries, then it is better to buy it commercially. It is quite expensive and bears the label "Dear Romania" (see here). I tasted it with some friends and it is very good and fragrant! Because fruit liqueurs are much sweeter than vinars (cognac, armagnac) I took care to adjust the amount of sugar in the dough and in the filling of the cake.

Also based on Romanian tastes, I chose the rest of the ingredients in the filling: cherries, chocolate, walnuts, cocoa. They go well together and are found in many cakes, pies or cookies.

From the quantities below results 1 syrup cozonac with baked sour cherry in the shape of 30 & # 21510 cm (measured up to the lip) and 8 cm high (if it is 10 cm it is even better). In confectionery and pastry all quantities are expressed in grams, including liquids. Water and milk have a density of almost 1 g / ml or 1 g / cm3, but the story changes with oil because it has a lower density (it floats on the surface of the water) and then 1 g of oil is no longer the equivalent of 1 ml. It was just an example because this fine cake is not made with oil but with butter.

Traditional Transylvanian cake

Traditionally, in Transylvania the walnut cake is the most authentic and traditional, being followed by the poppy cake. Cocoa cake was our favorite when we were little, so my mother made it without a doubt every Christmas, because otherwise it wouldn't get out of our mouths.

That being said, all that remains is to start preparing the most delicious Transylvanian cake, according to my mother's recipe, whom I thank once again for her skilful hands and loving soul!

Let's move on homemade fluffy cake recipe, so in Transylvania!

Cake with walnuts, shit and cocoa & # 8211 grandma's recipe

Every year, for Easter, I prepare the famous cake with walnuts, shit and cocoa. Every time, I strictly follow my grandmother's recipe, because that's the only way I manage to get the best cake.

Dough ingredients:

  • 1 kg of wheat flour, 50 gr of fresh yeast
  • 250 gr sugar, 400 ml warm milk
  • 3 sachets of vanilla sugar, 4 eggs
  • 150 ml of oil and 15 gr of salt

Ingredients for the filling:

Method of preparation:

The eggs we will use must be at room temperature, so it would be good to take them out of the fridge at least an hour before. We start to prepare the dough. Dissolve the yeast in 100 ml of milk. Add a teaspoon of sugar and mix well, then sprinkle a little flour and let the mayo rise for 10 minutes.

In a large bowl, beat the 4 eggs, add the sugar and vanilla sugar. Mix well, then add the mayonnaise, gradually pour the milk and finally add 500 gr of sifted flour. Mix until all the ingredients are incorporated, then add the remaining flour and 15 g of salt.

Knead the dough, and then pour the oil, gradually. Knead a little more until you get a smooth, elastic dough, then put it in a warm place, leavened, for about 45 minutes.

Now we can take care of the filling. We cut the shit into small pieces, and we put the walnut through the mincer and we mix it with the cocoa and the sugar. After the dough has risen enough, divide it into 4.

Transfer each piece of dough to the worktop, sprinkled with flour. Spread the first piece of dough in the shape of a rectangle and put over it 1/4 of the bowl of cocoa and 1/4 of the bowl of shit. Roll the dough into a roll. We proceed in the same way with the other pieces of dough.

At the end we knit the 4 rolls of dough, two by two. We put the two cakes obtained in 2 trays lined with baking paper and let them rise for about an hour and a half. Then put the two cakes in the preheated oven at 180 degrees and bake for about 20 minutes.

Then reduce the temperature to 170 degrees and let the cakes bake for another 25 minutes. When they are ready, take them out of the oven and leave them in the trays for another 5 minutes. Good appetite!

Fasting cake with cocoa, walnut and raisins & # 8211 fluffy and fragrant

For about 2 years I have been ambitious to make a decent fasting cake. I tried different options but I was not happy with any of them. The clear water variant falls from the start. Flour, water, oil and sugar = just a sweet, unsuccessful bread.

After several attempts to combine different ingredients, I came up with this recipe that seemed by far the best. I used unsweetened almond milk. It is now on sale everywhere and has prices ranging between 6 and 14 lei / liter. But from one liter you make 3 big and fluffy cakes, so it's not a big expense. The pleasant yellow color is given by turmeric (turmeric). It must be dosed sensibly so as not to obtain a yellow-green or fluorescent cake. That's how I managed to prepare the best fasting cake!

You can also try a recipe fasting cake without kneading prepared with orange juice and stuffed with walnuts and shit & # 8211 see here.

This fasting cake I presented to the family only under the name of cake with walnuts and cocoa. Everyone ate but no one realized he was fasting. Moreover, they didn't even believe me in the end when I told them my little secret. Dad said he didn't taste like butter, but since there are cakes without butter, he didn't think about it.

You can confidently try this fasting cake recipe with walnuts, cocoa and raisins. From these quantities results 1 baked cake in a tray 30 cm long, 8-11 cm wide and 7 cm high.