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Cake with nuts

Cake with nuts

Put the yeast with 100ml of warm milk and 2 tablespoons of flour, mix well and leave to rise.

The sugar is mixed with the yolks, the foam is rubbed and the warm milk is added, little by little.

Then add the mayonnaise, salt, lemon peel and flour.

Knead well until it comes off the bowl then add the melted lard.

Knead again until all the fat is incorporated.

Sprinkle with flour the dish and the dough and leave to rise in the heat until it doubles in volume. (at least)

Put the sugar with the vanilla sugar in a kettle with enough water to cover it and put it on low heat until all the sugar melts.

Remove from the heat, add the rum and pour over the previously ground walnuts, mix well and leave to cool.

Beat the egg whites until stiff and lightly mix with the walnuts by turning with a spoon.

When the dough is risen, divide it into 4 (from these ingredients come 4 walnut cakes).

Spread a thin sheet of dough, put 1/4 of the walnut on the entire surface and roll.

Place it in the tray in which the baking paper was placed and leave it to rise for another 15-20 minutes.

Place in the preheated oven over medium heat for 30-40 minutes.

Remove, grease with egg, sprinkle with caster sugar and put in the oven for another 20-30 minutes.

Remove from the oven, leave to cool for 10 minutes, remove from the pan and leave to cool covered with a towel.

I also made cake with shit and one of the leftovers with a little walnut, raisins and grated chocolate. They came out very good.

Good appetite!


  1. Put in the bowl 80 g butter and melts 2 min./90°C/speed 2 . Set it aside to cool.
  2. Put in the bowl 250 g milk and heats 1 min./37°C/speed 1 . *Make sure it has warmed up, this step depends on how cold the milk is used. If you just took it out of the fridge, you can set it directly 2 min./37°C/speed 1 .
  3. Add 12 g dry yeast or 20 g fresh yeast and mix 30 sec./speed 2 .
  4. Add 4 egg yolks, melted butter, 40 g oil, 200 g sugar, 1 vanilla essence and mix 2 min./speed 3 .
  5. Add 600 g flour, 1 pinch of salt and worries 4 min./ .
  6. uses 10 g oil to grease a large bowl and hands. Put the dough in the bowl, form a ball out of it and let it rise for about 60 minutes in a warm place or until it doubles in volume.
  1. Put in the mixing bowl clean and dry 300 g nuts and grind 5 sec./speed 5 .
  2. Wash and dry the bowl well.
  3. Assemble the mixing butterflies and place the ones 4 egg whites. MAKE 4 min./speed 3.5 .
  4. Add walnuts, 50 g sugar, 50 g cocoa and mix 30 sec./speed 4 .

Cake with nuts

600 g flour, 1 cup milk, 2 whole eggs, 2 egg yolks, 1/2 teaspoon salt, 140 g fresh butter, 2 tablespoons sugar, 20 g yeast, vanilla. Filling: 500 g ground nuts, 350 g ground sugar, a pinch of salt, 1/2 cup milk.

Soak the yeast with a teaspoon of sugar and a little lukewarm milk. Rub the butter with two tablespoons of sugar. Sift the flour into a bowl, make room in the middle and pour the dough, a cup of milk, two whole eggs and two yolks rubbed with 1/2 teaspoon of salt, knead, adding the butter rubbed foam, until the dough is blistered and detach from hand. The crust should be slightly stronger than the usual cake. It is allowed to grow. Filling: mix the nuts passed through the machine with the powdered sugar and a teaspoon of salt. Scald with 1/2 cup of boiling milk and rub until the paste is properly thick (if necessary, add more milk, but carefully, because the paste becomes slightly too soft). The raised dough is divided in two, the first sheet is spread on the table sprinkled with flour, half of the walnut is spread on top, in a layer as equal as possible, it is rolled and placed in the shape of a tin, greased with butter. The same thing is repeated with the second piece of dough. Grease with egg and put in the oven immediately, without letting the dough rise, because there are gaps between the nut and the dough. Bake at the right heat.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest


Form cozonacs

  1. Divide the dough into 4 equal parts and roll them out with a rectangular rolling pin, slightly longer than the cake pan.
  2. Divide the filling into four and distribute evenly on each rectangle.
  3. * Optional: cut into pieces 100 g of shit and distribute evenly over the filling.
  4. Roll each piece as tightly as you can.
  5. Knit 2 rolls to get 2 cakes.
  6. Wallpaper 2 baking trays with paper, put the cakes in them and let them sit in a warm place for 40 minutes.

Cake with nuts

600 g flour, 1 cup milk, 2 whole eggs, 2 egg yolks, 1/2 teaspoon salt, 140 g fresh butter, 2 tablespoons sugar, 20 g yeast, vanilla. Filling: 500 g ground nuts, 350 g ground sugar, a pinch of salt, 1/2 cup milk.

Soak the yeast with a teaspoon of sugar and a little lukewarm milk. Rub the butter with two tablespoons of sugar. Sift the flour into a bowl, make room in the middle and pour the dough, a cup of milk, two whole eggs and two egg yolks rubbed with 1/2 teaspoon of salt, knead, adding the butter rubbed foam, until the dough is blistered and detach from hand. The crust should be slightly stronger than the usual cake. It is allowed to grow. Filling: mix the nuts passed through the machine with the powdered sugar and a teaspoon of salt. Scald with 1/2 cup of boiling milk and rub until the paste is properly thick (if necessary, add more milk, but carefully, because the paste becomes slightly too soft). The raised dough is divided in two, the first sheet is spread on the table sprinkled with flour, half of the walnut is spread on top, in a layer as equal as possible, it is rolled and put in the shape of a tin, greased with butter. The same thing is repeated with the second piece of dough. Grease with egg and put in the oven immediately, without letting the dough rise, because there are gaps between the nut and the dough. Bake at the right heat.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest


  1. Put in the bowl 80 g butter and melts 2 min./90°C/speed 2 . Set it aside to cool.
  2. Put in the bowl 250 g milk and heats 1 min./37°C/speed 1 . *Make sure it has warmed up, this step depends on how cold the milk is used. If you just took it out of the fridge, you can set it directly 2 min./37°C/speed 1 .
  3. Add 12 g dry yeast or 20 g fresh yeast and mix 30 sec./speed 2 .
  4. Add 4 egg yolks, melted butter, 40 g oil, 200 g sugar, 1 vanilla essence and mix 2 min./speed 3 .
  5. Add 600 g flour, 1 pinch of salt and worries 4 min./ .
  6. uses 10 g oil to grease a large bowl and hands. Put the dough in the bowl, form a ball out of it and let it rise for about 60 minutes in a warm place or until it doubles in volume.
  1. Put in the mixing bowl clean and dry 300 g nuts and grind 5 sec./speed 5 .
  2. Wash and dry the bowl well.
  3. Assemble the mixing butterflies and place the ones 4 egg whites. MAKE 4 min./speed 3.5 .
  4. Add walnuts, 50 g sugar, 50 g cocoa and mix 30 sec./speed 4 .

Cozonac with walnuts and cocoa

Better said baban cake with walnuts and cocoa :). Cozonacs are not missing on the holiday table in our family, so for the last contest in the Dr. Oetker campaign The joy of sharing something good , I gladly prepared this fluffy and fragrant cake that was devoured one day by my little ones :)

This time the prize is a package of cake utensils containing: recipe book, baking tray, baking tin, 6x cake tins, an electronic kitchen chandelier, a retro box to hold flavors and sachets. Rather, everything you need to prepare some delicious desserts for your loved ones.

And the rules of the contest are:

& # 8211 prepare and photograph a cake recipe with the ingredients from Dr. Oetker used
& # 8211 post a picture with the final preparation along with the ingredients from Dr. Oetker used in the comment of my post on the facebook page haisagatim
& # 8211 share your contest with # impartecevabun and #cozonac haisagatim
and enter the contest!
& # 8211 The winner will be determined by drawing lots on April 11th

The contest takes place between April 1-10, 2018.

And now the cake recipe.

  • 600g 000 grade white flour
  • 1 sachet of dry yeast Dr. Oetker
  • 2 sachets of vanilla sugar Dr. Oetker
  • 1 teaspoon free of Dr. Oetker rum
  • 1 sachet of Finesse Dr. Oetker grated lemon peel
  • 75g old cough
  • 4 yolks
  • 250ml milk
  • 75 g oil
  • 1 pinch of salt
  • 200g ground walnuts
  • 4 egg whites
  • 75g old
  • 1 tablespoon black cocoa Dr. Oetker
  • 1 teaspoon free of Dr. Oetker rum

1. To start, prepare the dough, mix the yolks well with the sugar until it melts, add the warm milk, oil and flavors. Sift the flour into a larger bowl and mix with the dry yeast. Add the rest of the ingredients and knead a harder dough and let it rise covered for 1 hour.

2. When the dough is almost leavened, start filling it, beat the egg whites and gradually add the sugar, mix until it melts then add the ground walnuts mixed with cocoa, rum essence. Mix lightly with a spatula until the composition is homogeneous.

3. Sprinkle the flour on the work table and put the leavened dough. Divide it in half each half and spread it lightly in a sheet about 1 cm thick. Put the filling on top, leaving a gap of about 2 cm at the edges. I was running easy.

The two rolls of dough are lightly twisted like a martisor string and we put them in the cake tray in which we previously put baking paper.

Let the cake rise for 30 minutes covered, then grease it with egg yolk and bake for 40 minutes at 170 degrees C.

Remove the cake and let it cool well covered with a textile napkin.

As you can see it is baban :)

When it is cold (if you have patience :)) we cut it into slices and serve it.

It is very fragile and fragrant!

Good appetite and success in the contest!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


  1. Put in the bowl 80 g butter and melts 2 min./90°C/speed 2 . Set it aside to cool.
  2. Put in the bowl 250 g milk and heats 1 min./37°C/speed 1 . *Make sure it has warmed up, this step depends on how cold the milk is used. If you just took it out of the fridge, you can set it directly 2 min./37°C/speed 1 .
  3. Add 12 g dry yeast or 20 g fresh yeast and mix 30 sec./speed 2 .
  4. Add 4 egg yolks, melted butter, 40 g oil, 200 g sugar, 1 vanilla essence and mix 2 min./speed 3 .
  5. Add 600 g flour, 1 pinch of salt and worries 4 min./ .
  6. uses 10 g oil to grease a large bowl and hands. Put the dough in the bowl, form a ball out of it and let it rise for about 60 minutes in a warm place or until it doubles in volume.
  1. Put in the mixing bowl clean and dry 300 g nuts and grind 5 sec./speed 5 .
  2. Wash and dry the bowl well.
  3. Assemble the mixing butterflies and place the ones 4 egg whites. MAKE 4 min./speed 3.5 .
  4. Add walnuts, 50 g sugar, 50 g cocoa and mix 30 sec./speed 4 .

Cozonac traditional & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, I have reached the long-awaited recipe for cozonac step by step. Christmas is fast approaching and this recipe is not missing from the tables of Romanians at holiday time. I had asked some friends if I was making cake this year, and as they looked at me forbidden, gesturing disapprovingly, I thought that a step-by-step video cake recipe would make them change their minds. Unfortunately, more and more people prefer to buy cozonac, or rather a sweet bread, without milk, eggs or butter, but only with many chemicals. It scares me that these products have up to a few months on the shelf.

The step-by-step cake recipe I present to you is from my mother, who learned it from a neighbor on our street, & # 8222Tanti Fana & # 8221, an exceptional woman, perfect housewife and exemplary cleanliness. A few years ago Aunt Fana left us, but her cake recipe stayed and will stay with us. For a sweet bread successful, aunt Fana taught us the following: all ingredients must be of good quality and necessarily at room temperature. The kitchen must be warm and protected from cold air currents. She used oil to make the cake, but I prefer to use butter for tenderizing and for taste.

Before making the cake, it is necessary to make mayonnaise and let it grow. Thus we check the yeast, if it is good, the mayo will grow nicely, and if not, we can restore it without spoiling the ingredients. It is very important not to overdo it with sugar because it can stop the dough from growing and not to heat the milk excessively, for the same reason. The milk must be warm, as must the butter. When the dough has doubled in volume, it is ready, do not leave it too long because it may decrease.

Do not overdo it with the filling, the cake may remain raw inside if it has too much filling, or it may crack on the surface. Bake the cake over medium heat, somewhere at 160-170 degrees, depending on your oven. Always preheat the oven well before placing the cake. Bake the cake for about 40-50 minutes, then bake it and place the trays on one side to prevent the cake from falling. Serve the cake warm or cold, and to keep it fresh for a longer period, wrap it well in plastic wrap.


Cake with nuts

In a large mixing bowl, dissolve the yeast in water. Add milk, sugar, butter, eggs, salt and 3 and a half cups of flour are processed until smooth. Add enough flour to form a soft dough.

Transfer to a powdered surface with flour and knead until smooth and elastic, 6-8 minutes. Put in a greased bowl, turning once, to have fat on top.

Cover and let rise in a warm place until it doubles in volume, about an hour.

For the filling, beat the egg whites, at medium speed, in a mixing bowl gradually, add the sugar, one tablespoon at a time, beating everything well. Incorporate the walnuts and butter and mix vigorously.

Press the dough with your fist and divide it into eight balls. Each ball is spread in a circle with a diameter of 20 cm and greased with butter. Wallpaper each circle with about 2/3 cup filling, then roll tightly and catch the ends.

Place the cozonacs on greased baking paper, then cover and let rise until they double in volume, about 50 minutes.

After they have grown, grease them with egg and bake at 180 ° C for 20-25 minutes or until golden brown.


Cake with nuts

In a large mixing bowl, dissolve the yeast in water. Add milk, sugar, butter, eggs, salt and 3 and a half cups of flour are processed until smooth. Add enough flour to form a soft dough.

Transfer to a powdered surface with flour and knead until smooth and elastic, 6-8 minutes. Put in a greased bowl, turning once, to have fat on top.

Cover and let rise in a warm place until it doubles in volume, about an hour.

For the filling, beat the egg whites, at medium speed, in a mixing bowl gradually, add the sugar, one tablespoon at a time, beating everything well. Incorporate the walnuts and butter and mix vigorously.

Press the dough with your fist and divide it into eight balls. Each ball is spread in a circle with a diameter of 20 cm and greased with butter. Wallpaper each circle with about 2/3 cup filling, then roll tightly and catch the ends.

Place the cozonacs on greased baking paper, then cover and let rise until they double in volume, about 50 minutes.

After they have grown, grease them with egg and bake at 180 ° C for 20-25 minutes or until golden brown.


Video: Κέικ με ξηρούς καρπούς και φρούτα φρουί γλασέ ! (December 2021).