Made under close supervision and according to my dear mother's recipe.
- For maya:
- 100ml milk
- 25gr fresh yeast
- a teaspoon of sugar
- For the dough:
- 700gr flour
- 100ml milk
- 2 eggs
- 40ml oil
- 20gr margarine
- a pinch of salt
- 100gr sugar
- grated peel of a lemon
- For the filling:
- 350gr nut
- 20gr raisins
- 2 tablespoons sugar
- 10ml rum free
- For anointed:
- 1 or
- water for kneading, oil for greasing the worktop
Preparation time: over 120 minutes
RECIPE PREPARATION Mother's cake:
Make a mayonnaise by mixing warm milk with yeast and sugar. Let it rise.
Meanwhile, prepare the dough. Melt the margarine together with the oil. Separate the egg whites from the yolks. Mix the yolks with the warm milk, sugar and the mixture of margarine and oil (warm!). Add the lemon peel and salt. in yolks. Pour the leavened mayonnaise and gradually add the flour. Knead for 15 minutes, dipping your fist in warm water. Sprinkle with flour on top and leave to rise for 2 hours.
After it has fermented, grease the worktop with oil and spread a sheet (2 cozonaci come out). Sprinkle with walnuts mixed with sugar and rum essence, then sprinkle the raisins. Roll lightly and put it in the baking tray (I put paper Bake for another half hour in the pan before baking. Grease with beaten egg and bake for an hour in the preheated oven over medium heat at 145 degrees.
Cozonac with Walnut and Shit
Hello my dears! Today I thought of presenting you my recipe for Cozonac with Walnut and Shit, one of the most appreciated recipes, both by my family and by friends and relatives. I am writing this because I have noticed that dozens of assortments of cakes have appeared on the market today and many prefer to buy them instead of making them. Unfortunately, those cakes are nothing but a sweet bread without milk or real eggs. Even more worrying is the fact that they have a shelf life of several months, which calls into question the quality of the cake.
Homemade cake is not difficult to make and requires only a little time, patience and of course a lot of love. First of all I want to tell you that all the ingredients must be of good quality (you know the word "good chicken, good comes out"). Usually I use country products (I mean eggs, milk). I prepare them all in the evening, and I recommend the kitchen where they will be prepared to be warm and free from cold air currents. Over time I have experimented with several recipes, but the best and most successful is this one.
The oldest cake recipe: it is 179 years old
In our country, the oldest cake recipe dates from 1841 and is called "The cake of Mihai Kogălniceanu and Costache Negruzzi", according to gastroart.ro, which details it, in the terms used then.
"For three ounces of flour (one goose, ie 1,250 g), make a cake with a liter of brewer's yeast and one liter of milk (one liter, ie 320 or 380 ml), and put three whole eggs. Leave to rise nicely and add two and a half liters of milk, 18 whole eggs, three liters of melted butter and the necessary salt and, kneading it until it comes off your hands. Then leave it to rise nicely and, after they have leavened well, turn the dough over, leave it to sit for a while, then, making cakes, grease them with egg yolk and put them in the oven ”.
It seems that at that time there were no cozonacs with stuffing, but they were more like a sweet bread, but now you have a lot of ingredients at your fingertips.
You can use walnuts, chocolate or vanilla cream, shit, raisins, jam or sweet cheese. I'm upset about it!
Adriana this year I chose your cake it came out like I never had a cake
To wish your mother happy holidays and good health and a happy new year, full of joy with your loved ones.
I have more pictures and because it turned out so beautiful, please don't be upset that I will put so many (I am very happy to succeed)
Here cozonacu increased after 30 min.
Waiting for it to enter the oven
# 325 a. Petronella
- Gender: Female
- Location: Vaslui (Vaslui)
- Interests: walking, children, cooking sweets
adriana thanks for the recipe, it's delicious
I made cakes for the first time (as my mother-in-law said she doesn't) and I chose your recipe and they are very, very good,
I smiled a little because I thought the composition was soft to the touch but it was good
I have smaller trays and I was afraid to divide it only in three so I divided it into 4 and you came out a bit small but they are very good in taste
I'm sure I'll make cake more often than I really like
# 326 Adriana Nicoleta
With pleasure, I am glad that they raised you and especially that you liked them
Thank you very much, the slice is exactly like my mother 's, you didn't have any problems with the flour at all, because you know that you and I are struggling with this problem & # 33
# 327 Bebe56
ok, my FIRST cake EVER & # 33 & # 33 & # 33
A few adventures (see pic # 2 - I let it grow in the mixer bowl) but if my wife was impressed, it turned out VERY good & # 33 Now my wife, who totally ignored me in time what I did, believing I wouldn't succeed - she still wants a & quotdemo & quot to learn too
All the credits go to Adriana - I had my laptop with me all the time and I followed the recipe step by step & # 33 (but, feeling brave, I doubled the amounts - I think I have cake until Easter)
I made it with walnuts (just like in Adriana's recipe), shit and poppy seeds (canned poppy seeds, ready made). The best ones are the ones with walnuts and shit - poppy is ok, but next time I won't.
How I first made cakes (fluffy) & # 8211 22 rules for beginners
"The cake is pretentious!", "The cake is hard to make", "I don't have the courage to make cake", "I don't have time to make cakes", "The cake is a challenge!", "The cake is like a baby, it must be taken care of with great care "," If you don't have a good oven, the cozonacs don't come out ". These are just a few of the lines I've heard about making cakes. I admit, that I let myself be influenced for many years and I didn't even try. But, as the pandemic taught us that we can prepare almost everything we want at home, including Indian and Thai food, I thought of trying my luck with the first cakes. Because the result was spectacular and they turned out delicious, we prepared a short guide for beginners based on the documentation.
Cozonac has some basic rules. By respecting them you will not fail. Also, shop ahead of time.
According to the experience of several housewives experts in cozonacs, the flour you do not fail is the type 000.
Chef Sorin Bontea's cake recipe
- 1 kg of flour
- 350 g sugar
- 8 yolks
- grated peel of a lemon
- grated peel from an orange
- 50 ml of oil
- 1/2 teaspoon salt
- 14 g of dry yeast
- a vanilla essence
- a butter pack
- 1 liter of milk with 3.5% fat
- 150 g of sugar
- 8 egg whites
- 80 g cocoa
- 250 g ground walnuts
- 25 ml rum essence
Method of preparation
Heat 400 ml of milk. Separately, in a large bowl, mix the dry ingredients, then make a hole in the middle. In another bowl, mix the yolks with the salt until smooth. Melt 150 grams of butter. Dissolve the sugar in the warm milk, then add the eggs mixed with the salt and milk in which you melted the sugar. Mix all these ingredients together.
Add the oil over the melted butter, and when the dough begins to form, place this liquid in a thin layer over it. Knead the crust until all the oil and butter are incorporated, thus obtaining a fluffy and fragile dough. Leave the crust to rise and prepare the filling. Whisk the egg whites, obtaining a meringue, then add over the cocoa, nuts and rum essence. Divide the crust into two and do the same with their halves.
"We stretch 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. The cake is put in the oven for 50 minutes, at 170 degrees ", explained the chef from Antena 1.
Frequently asked questions about the cake
Valley, if my cake doesn't grow?
If you do not prepare it in the cold and if you follow exactly the steps and quantities, it will grow desperately! So desperate that many housewives who tried the cake recipe complained that they didn't have enough trays and kicked it out. Ah, yes, in case you see that a crazy shell has come out of you, the one that grows and grows and doesn't stop, orient yourself to have at least an extra tray or a saucepan that goes in the oven.
How hot is it in the kitchen?
Well, you turn on the oven 30 minutes before you start, close the kitchen door and that's about it. It's not a fixed temperature, it's hot.
I put oil on the counter, not flour?
Yes, oil. If you put flour when you spread the crust, you will find it uncooked in the cake and you will not like it. Use oil with confidence. Put plenty on the twister (on the trowel).
& # 8220Mother's Easter cake & # 8221
Yesterday we had guests, namely the Prime Channel team. Together we did a report in which we revealed the recipe for the Easter cake prepared by my mother. Since, according to tradition, we bake today, on Thursday, cake and Easter, find below the steps to follow to bake this cake.
Ingredients needed to prepare 3 cakes:
& # 8211 For the gift
- 50 g of fresh yeast
- 250 ml of warm milk
- 1 yolk
- 1 tablespoon sugar
- 2-3 tablespoons flour
& # 8211 For the first stage of kneading
- 7 yolks, tº room
- 8 egg whites, tº room
- 400 g sugar
- 300 g unsalted butter, tº room (diced)
- 3 tablespoons full cream of 30% fat, tº room
- 1.7 kg flour (sifted)
- 2 generous salt powders
- peel from 1 lemon
- peel from 2 oranges
- 1 teaspoon grated nutmeg
- 4 teaspoons vanilla essence
1. It is important that before leaving the dough we leave all the products in the room so that they are not cold. Also, in the kitchen it should be warm, since the dough loves heat, to grow well.
2. To prepare the work, we heat the milk, but we do not bring it to the boil. The important thing is to be warm, not hot. Then dissolve the fresh yeast in it.
Separately, beat the yolk together with the sugar with the mixer, until it melts. Then add the flour and mix well.
Pour the dissolved yeast and mix everything. The mixture is sprinkled with flour and heated for about 20 minutes, during which time the yeast begins to ferment and increases in volume about 3 times.
3. After the work has grown nicely, we prepare the dough for the first kneading stage. In a bowl, beat the yolks together with 2 generous pinches of salt. Separately, beat the egg whites with the sugar, adding the latter in a few steps. Mix these until the sugar is completely melted.
Then, in a large bowl, mix the work well with the beaten egg yolks, the beaten egg whites and the sour cream. Then, add the butter, lemon and orange peel, nutmeg and vanilla essence. Finally, add the flour in a few steps and knead the dough for 20 minutes.
Cover the dough with a towel and keep warm for about 2 hours, during which time it will rise about 2 times.
4. 30 minutes before we start working with the dough, we prepare the filling. To do this, soak the raisins in a mixture of hot water and orange liqueur. Leave them for about 30 minutes, then drain the liquid and dry them with a paper towel. We chop the candied fruits with a knife, then we mix them with the raisins.
5. When the dough is ready to rise, add the filling and knead it again for about 5-10 minutes, then let it rest for about 1 hour.
6. In the meantime, we are preparing the forms for baking. Grease the entire surface with butter and cover the bottom with parchment paper.
7. After the dough has rested, divide it for each baking dish so that it occupies 1/3 of the shape. When we gather the dough into balls, we do it carefully, since at this stage the dough is raised and should not be forced.
After arranging the dough into molds, cover them with a towel and heat them for about 1-1.5 hours, during which time the dough will rise nicely.
8. We set the roll to 150º. Grease the raised dough with egg and roll it for about 1-1.5 hours or until it is nicely browned.
* Check if it is baked with a wooden stick, which we stick in the center of the cake. If the stick comes out wet and with dough on it, then the cake is not ready, and if the stick comes out dry and clean, then the cake is ready.
9. After the cake is baked, remove it from the roll and leave it to cool in the baking dish for about 10 minutes, then transfer it to a kitchen grill to cool completely. Then sprinkle with powdered sugar.
The cozonac is kept wrapped in a towel or natural fiber fabric to prevent it from drying out.
& # 8220Mother's Easter cake & # 8221 is ready and served on Easter day with loved ones. The cozonac is kept wrapped in a towel or natural fiber fabric to prevent it from drying out.
The immigrant cozonac
Having the girl at home, back from her university worlds, I deserved to make cake.
My first cake. In other years, he would give me Tatiana, a dear friend. He would give me cake and Easter.
Following the recipe and the advice coming from the country from my mother and Rodica, my friend, I started the big action. We perform with holiness. I had written everything down. I had bought Romanian products from the Romanian store: vanilla sugar, rum essence, yeast.
A transatlantic cake. An immigrant cake
I started to knead the crust.
Suddenly, all my childhood memories invaded me. I could see my grandmother kneading and holding the basin and talking. Most of the time we talked about history. Grandma was my oral history book.
I think it's the person in my life who was doing the deepest profane sociology. He understood the social beyond any wall. I am sure that my grandmother's passion and attention for history remained with my grandmother.
I remembered every gesture of my grandmother and I think I also smelled her. I remember that after he finished placing the cakes in the trays, he called me and my brothers to make our own cake. Mine was always the one with shit, and Mădălina, my sister, was the one with never.
Then, troubled, I saw the mother of childhood. Tired, hurried, always missing something or blaming the flour. The cozonac came out, most of the time, small and ungrown.
We compared him to Grandma's cake, which was majestic. Mom gets annoyed.
She often came from the night shift. We asked for her majestic cake!
I never understood where my mother had the strength to do everything, even cake. I remember that he often worked on Easter Saturday. Three children at home. Incredible strength.
These thoughts made me ashamed. Women in communism could do a lot, a lot in difficult conditions, in great need. And yet, in our house, as in all houses, it smelled of Easter cake.
And what annoyed my mother even more was when both my brothers and I went into the kitchen one by one and went straight to the stove with our hand outstretched to the oven door to see the cake. You don't have to open for half an hour.
Yesterday, my daughter did the same. I could hear myself shouting at her like my mother was doing.
Memories again! I told her and we both laughed at how my mother was standing guard at the stove so that no more wonders would appear to check the cake. After that half hour, I remember her sitting down in her chair and saying, 'Well, you can open it now.'
Bows to the mothers of our childhood!
Then the memories ran away in nostalgia. The mother of my emigration. A mother who waits for me every year with cake. That it's summer, that it's winter, my mother is waiting for me with cake. It's kind of her tenderness. After I leave my luggage, I go straight to the balcony where I know my mother is holding the cakes. I know for sure I'm there! And they are!
My mother's cakes became the most beautiful cakes over time and patiently. Majestic, as we wanted them as children!
And yesterday, I had my mother's memory of how she kneaded the cake, how she put the ingredients and I found myself, at one point, using the memories as a recipe book. I found myself doing exactly that mom!
I didn't forget to make the "Cross helps" on the flour before I start kneading or when I put the cake in the oven. Mary asked me why I made the cross. I said that because my mother said so!
We are preparing for the Resurrection. I don't think I've ever missed the light of the Resurrection.
This year I will light a candle for many of those who have left and I will put it on the window. To be together!
For me, the moment when we share the light on the evening of the Resurrection is very emotional. Then you feel all the goodness and humanity. From each other. And when the candle goes out, you turn to the one next to you and just look at him. Most of the time, you don't know him. He hands you the candle. The faces on Resurrection evening are bright. Light and love are shared!
So let's get over all the trials. With light and love! An Easter full of hope, light and kindness!
* This text was originally published on Dana Ionescu's Facebook page.
200 ml cream for cooking
Method of preparation
Slice the cake or break it into small pieces. Place in a tray, making sure it is completely covered. You can put several layers, but it is preferable to put one in order to be better hydrated. The tray must be high enough to contain the entire composition.
Beat the eggs well with a fork, then add the liquid cream. Stir until smooth. Then add the milk and vanilla essence. This composition is poured over the cake, taking care to cover all the pieces very well and to stay. Basically, the cake will boil in this mixture. If the liquid is insufficient, add more milk.