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Cocoa ice cream with raisins and rum

Cocoa ice cream with raisins and rum

Perfect for a hot summer day :)

  • 500 ml liquid cream
  • 5 tablespoons cocoa
  • raisins (as many as you want)
  • a glass of milk
  • 3 eggs
  • 150 g sugar
  • esenta de rom

Servings: 10

Preparation time: less than 15 minutes

RECIPE PREPARATION Cocoa ice cream with raisins and rum:

Mix the eggs with the sugar, add the milk and then put it on the bain-marie and leave until the cream thickens. (If you don't have much patience, you can put the composition on low heat, stirring constantly until it thickens.) Then remove from the heat, add cocoa and mix with a whisk so as not to form lumps. Let the composition cool and only then incorporate with whipped cream, stirring slowly with a large spoon. Finally add the rum and raisin essence. Put in the freezer for a few hours. it can be served with both chocolate and simple topping.

Tips sites


It is more fragrant and tastier if you keep the raisins in rum for at least an hour before putting them in the preparation.

Guguluf with raisins and chocolate

For the composition I used like this:
& # 8211 5 eggs
& # 8211 a cup of sugar
& # 8211 the cane
& # 8211 5 tablespoons oil
& # 8211 2 tablespoons cocoa
& # 8211 2 sachets of vanilla sugar
& # 8211 1 plc baking powder
& # 8211 lemon peel
& # 8211 rum and vanilla essence
& # 8211 one white chocolate and one with cocoa
& # 8211 raisins

I separated the egg whites from the yolks. From egg whites and sugar (including vanilla sugar) beat a foam, rub the yolks separately with lemon peel and vanilla essence, then pour the yolks over the foam, mix slowly and incorporate the flour. We can also use the mixer, but at the lowest speed.

Grease the form with butter and line it with flour, then pour a layer of dough, place the raisins over it, pour another layer of dough, and in the last part of the dough add cocoa and rum, then put over the composition of vanilla and with the help of a wooden stick zig zag patterns are made.

Bake in a hot oven on low heat for about 45 minutes. I melted the 2 chocolates and poured them over the guguluf. That's about it: very fragrant and very easy to make!

How much cream or filling is put in a cake? What is the maximum quantity?

I am a confectioner-pastry chef and I have learned that, in general, the filling of a cake should represent 50% of the amount of dough. We put the dough on the scale, find out what table it has and divide it by 2. Simple! Those who like cakes with a lot of filling can choose a percentage of 75% or even 100% cream or filling (ie equal amounts of dough and cream). It is not easy to work with these extreme proportions and there is often a risk that the dough in the middle of the cake will not be baked. This shortcoming can be prevented by changing the temperatures and cooking times.

You will see that I do not use egg whites at all no cream for cake because it seems to me that they tighten the filling. My old family recipes only provide creamy fillings prepared with hot milk that scalds the walnut kernel or ground poppy seeds. This milk also gives extra moisture, so necessary for cake dough. Yes, there are a lot of egg whites left in the cakes but they can be used for an egg white cake (see here), the bezel (see here), la Pavlova (see here), for house halibut (see here), to meringue leaves with walnuts (see here) or foamy imperial pancakes (see here). I leave you with several recipes here with remaining egg whites.

If you use raisins, cranberries or other dehydrated fruits don't forget to soak them before putting them in the dough! Otherwise they will absorb moisture from the dough and it will become dry, dry. Most often I hydrate the raisins in orange juice to which I add a little real rum (eg STROH), orange liqueur (Grand Marnier, Cointreau), cognac, brandy or even sour cherry. The alcohol will evaporate when baked and will leave only the aroma. It is not wrong if you do not put alcohol and soak the raisins only in orange juice.

Candied orange peels appear in many of the fillings below. I prepare them at home afterwards this recipe.

Below I will give you the quantities of filling or cake cream corresponding to a quantity of approx. 770 g of dough & # 8211 ie for 1 large baked cake in the shape of 30 & # 21510 cm with a height of 8-10 cm.

The most popular cake model is the one with 2 braided arms so you will have to divide the filling obtained by 2 to fill both sides of the cake.

Recipe: Cake with raisins and rum

Raisin and rum cake . We received this recipe from a colleague, who soon retired and served us goodies at parting. In this way I wish him good health and long retirement.

If you want to prepare Raisin and rum cake , then start by soaking the raisins with 2-3 bottles of rum and a cup of water, from evening to morning. You use raisins for cream, and rum syrup is used to syrup the top. And because it is very hot, I did not use milk to prepare the pudding, so as not to spoil the cream, I prepared the pudding with compote juice, but you can also use juice. Who wants to try this cake, below is the recipe. I wish you more work and good appetite!

Ingredients counter for raisin and rum cake
& # 8211 8 eggs
& # 8211 8 tablespoons sugar
& # 8211 2 tablespoons cocoa
& # 8211 3 tablespoons flour
& # 8211 4 tablespoons ground walnuts
& # 8211 1 baking powder

Cream ingredients for raisin and rum cake
& # 8211 1 vanilla pudding
& # 8211 350 ml milk (I used apricot compote juice, but you can also use apricot juice, peaches)
& # 8211 150 gr sugar
& # 8211 1 packet of 200 gram butter
& # 8211 150 ge raisins
& # 8211 3 bottles of rum essence (rum essence you can put even less, depending on your taste)
& # 8211 1 cup of water to soak the raisins

Glaze Ingredients for Raisin and Rum Cake
& # 8211 150 gr powdered sugar
& # 8211 2 tablespoons cocoa
& # 8211 3 tablespoons oil
& # 8211 2-3 tablespoons water

Top preparation for raisin and rum cake
Whisk the egg whites with a pinch of salt. Add the sugar one by one, then the rubbed yolks. The dry ingredients, flour, cocoa, ground walnuts and baking powder are mixed together and gradually added over the egg white composition.

preparation of countertop for raisin and rum cake

Stir slowly, so that the foam does not leave, until fully incorporated. The top composition is poured into a tray greased and lined with flour and put in the oven. Check the worktop with a toothpick to see if it is baked.

Rack for cake with raisins and rum

Preparation of cream for the cake with raisins and rum
Prepare the vanilla pudding according to the instructions on the envelope, but use only 350 ml of milk, juice or compote juice and 100 g of sugar. Rub the butter with the remaining powdered sugar and then mix with the cooled pudding. The raisins are soaked in water and rum essence and left to stand for a few hours (as I mentioned at the beginning of the page), then squeeze well and add to the cream.

Assembling the cake with raisins and rum

Assembling the cake with raisins and rum
The worktop is cut in half. With the rum syrup left over from the soaking of the raisins, the bottom top is syruped. Then grease with cream and put the second top. Spread the icing on top.

Walnut, raisin and rum cake

Prepare cold glaze
Powdered sugar is mixed with cocoa, oil and 3 tablespoons of boiled water. Rub well and spread over the counter.
The cake with raisins and rum is left to cool until the icing hardens.

Cocoa ice cream with raisins and rum - Recipes

1 kg of flour
50 gr yeast
200 gr sugar
4 yolks
600 ml milk
50 gr butter
grated lemon peel
orange peel
esenta de rom
50 ml oil for a meal
1 yolk for uns


4 egg whites
3 tablespoons cocoa
50 gr chocolate
50 gr raisins
4 tablespoons caster sugar

We roll and weave them in pairs.

Put the cakes in the pan and leave them to rise.

Grease with beaten egg yolk with 2 tablespoons of milk and sprinkle with sugar.

Bake for about an hour until golden brown.

While they are warm, grease them with sugar water syrup to give them shine.

Cocoa ice cream with raisins and rum - Recipes

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The cake was very successful. Bravo!

It looks good but I know that the cake is made with walnuts in this I don't see any trace, why?

if you were somewhat informed dear anonymously, you would know that in the cake you put what you want. so more informed beforehand.

I've been enjoying this recipe for a while, thank you. I made this cake recipe with various fillings, with cinnamon, walnut, shit, poppy, cocoa, raisins, you can use what you want and what you like, just have imagination. My guests were delighted when in one cake they saw raisins, cocoa, shit, as I divided it into three I made it with shit, one with raisins, one with cocoa, it turned out wonderfully beautiful and tasty.

Good luck !! I have to try this recipe of Lia's too :)
Yes, it looks good !! I long for a slice too :))

It doesn't look nearly as good as hers, but it was extraordinarily good, fluffy, good-looking, especially since last year I had the courage to make cake for the first time!

valley, in the brains of the night, I die of lust here!

If I managed to make you want it, that's good! I invite you to a slice of cake!

Noooo I think I'm not sleeping tonight with the thought of these cakes !! I am sure that in Italy where I live & # 39who will taste this cake will remain & quotsocat & quot :) congratulations once again for the blog.

Alas, what fluff! I feel like dying for cake: D but I still try to abstain until Easter, I hope to resist. only not to see such pictures: P

It looks very good, fluffy and I think fragrant. HAPPY EASTER WITH YOUR LOVED ONES

You don't know how many degrees the oven should be set. Thank you.

unfortunately I can't tell you how many degrees I baked them because I have a regular oven

And in the normal oven what was the flame like? Maximum, medium, low.

Fresh yeast can be replaced with dry yeast! Thanks

sure yes, you can replace it with two sachets of dry yeast (14 gr)

Hi, I also made the recipe twice, the opinion is that too much milk is added.

yes, 60% milk (compared to flour) is a lot for cozonac, which also has sugar and fat that decrease the hydration capacity of the flour. it is seen that the dough is too soft. and from the weight of the filling (walnut, shit) it can be left, it falls

I made the recipe twice, it came out excellent, just like in the pictures, with the specification that the second time I replaced the cocoa with nesquik and the cakes were more delicious,
you can also add: raisins, nuts and shit according to your preferences
I encourage everyone to make this recipe, which is super easy and delicious

I think tomorrow if I have time I will definitely try. I've never made a cake out of fear (it doesn't grow, it doesn't knead enough, it burns.), But now I will succeed with this recipe. : *

Very good. easy to do. thank you!

Hi! I'm a beginner of the cake, I think the recipe should have been more explicit, did you say in the recipe that you put flour in a bowl, that is, all the flour? , this is understood, then you said that the sugar and the yeast dissolve in the milk, that is to say that I understand that 200 gr of sugar is added? As far as I know, a mayonnaise is made that contains a little flour, a little sugar rubbed with yeast, this would be left to grow, being the mayonnaise, or is the recipe different for you? I apologize but explain if it's done with everything flour and 200 g of sugar, 600 ml of milk and 50 g of yeast, should I understand that this is mayo?

Memories of ice cream

On the holiday I just finished, I ate quite a lot of ice cream. In many ways, from several manufacturers. Most of the assortments are not found in our country, even if the respective producers also have sales in Romania, but that's another story. I've been eating ice cream since I was a kid. I remember the one made by my aunts, mixing it in a pot put in a bowl of salt dipped in the snow in my grandparents' yard. I remember the ice cream in the basket (with the shell, as my nephew Paul calls it) which was in three varieties & # 8211 of cocoa, vanilla and pistachio & # 8211 produced by the dairy factories that operated in almost every city. I also remember the ice cream cone that I bought from the market and that was made in sanitary conditions by God forbid. At that time I liked everything. Today, I can barely find another one that I want to eat again. Maybe my pretensions have increased, maybe my assortment is too big and too many temptations, maybe I just don't like it the same as in my childhood. Or maybe in recent years I have tried to find the taste, texture, smell, that is, the flavor of the ice cream I ate as a child. I can't find them anymore. Sometimes they are close, but that's it. How do you remember ice cream? What did you like? What do you like today (you can give brand names, I don't mind at all)? What does an ice cream have to look like to always eat it? To inspire you, I put below some pictures with sorbets, foams and ice cream made by me. Stay healthy.

You might also like


Haagez Dazs with Bailey & # 8217s. Mmmm & # 8230.

Hmm, I like Napolact ... it's like it changed its taste, it's to my liking.
Then there is the Magnum ice cream from Algida)

Häagen-Dazs dulce de leche, almost all products from Langnese Cremissimo, Movenpick panna cotta or with walnuts & # 8230 mmmmhhh

I liked polar for a whole life :)) but only that cocoa, made at prodlacta brasov .. now, or I make it alone at home & # 8211 and this summer I constantly had a basin with ice cream in the freezer, or I ate Siviero Maria of lemon.

I remember the ice cream from my childhood, which I liked in any form: waffle, cornet, plastic cup. I had the greatest joy on Sundays, when my grandfather sent me to get ice cream. He called it & # 8222Polara & # 8221, I liked that it was sweet, although I was a little bothered by the packaging (it looked like a packet of butter) because I ate everything. :)
Regarding the brands, I don't have a favorite. I like ice cream to be creamy and not overly sweet. I ate the best ice cream at ice cream parlors in Italy. I like the diversity of flavors: chocolate, pistachio, coconut, lemon, mint, hazelnuts, berries. This year I had a passion for fruit ice cream, although so far chocolate is in the top of my preferences. : P

Anything from Ben & Jerry & # 8217s! Probably the best icecream in the world.

& # 8230hehei, if it's about childhood ice cream - because I remember this with great pleasure - I have to go back in time about 50 years & # 8230 was vanilla or & # 8222punci & # 8221 (something pink with raisins and orange peel, today it most resembles that of raisins and rum), velvety and with a smell & # 8230 I don't know how to describe it but yes, I still call it & # 8222commandery scent & # 8221 - this confectionery of the provincial town, where at the ice cream counter you can see the 4 tuguiate lids that hide the 4 cylindrical containers with ice cream (the ice cream that is made there, you see how it is mixed by the & # 8222large mixer & # 8221 side of the counter and when it is ready, & # 8222tanti the saleswoman & # 8221 moves her with a big wooden spoon (god, how I imagined when I was a child what it would be like to receive in a big plate all the amount of ice cream from that spoon) & # 8230) I was happy when they didn't have & # 8222 of all kinds & # 8221 because I didn't have to choose anymore (hard decision: vanilla, coffee, chocolate, lemon , points & # 8230) I usually have only 3 lei (3 globes of ice cream or 2 gobies of ice cream and one of whipped cream) & # 8230 The first steps in educating a decision :)) Done! I was too craving an ice cream, I have a raspberry one in the freezer (made by me, the classic raspberry mousse mixed with whipped cream (or sour cream / yogurt, depending on what I have in the house), miam-miam & # 8221 8230), I'm going to feel a little childish

My childhood ice cream was POLAR without a doubt and I have been trying to find it for a long time. I found it in Gibraltar (after 4 years of searching), in a small cafe, ice cream from Cornwall or cornish ice cream one second I was 5 years old again :)

Ice cream :) the one from childhood & # 8212 ice cream cone (in the shape of a glass), vanilla, in which my father put cocoa powder :) then ice cream from the sea, where I stayed for months because my grandfather was a guide for tourists strangers, and how I went with my grandmother to the ice cream, after my grandfather gave us clear instructions that I was not allowed ice cream: P
The best ice cream now:
Italian ice cream from London, a kiosk in Canary Wharf, in the mall under the tallest towers & # 8230 is worth it!
Turkish ice cream from Dobrogea, with the consistency of light sorbet, which captures the aromas of fruits (such as peaches, melon or melon) exceptionally (Italian ice cream, by the way of preparation, does not capture the aroma of these fruits)
Sia & # 8211 Swedish & # 8211 chocolate ice cream, with roasted and crushed cocoa beans, or fruit sorbets, is not sweet. On the islands off the west coast of Sweden, in summer, there are kiosks where the cornets are made on the spot, it smells irresistible and the ice cream is insane.
I also like Ben & ampJerry Banana with dark chocolate, or HaagenDasz & # 8211 Sweet milk, but they are a little too sweet & # 8211 so small portions :)

Vanilla ice cream with raisins

200ml liquid cream
100g old
2 eggs
flavors, fruits --- this according to everyone's desire, I made it from vanilla and raisins soaked in water + a drop of rum essence.

I tripled the quantities, as I have a great desire for ice cream around

Beat the egg whites hard with 2/3 of the amount of sugar, then add the yolks.

Separately beat the whipped cream with the rest of the sugar and mix the two compositions.

I then added vanilla and raisins

Put the bowl in the freezer for about an hour, then a new mix will follow, so that the ice cream remains creamy.
I'll be back with pictures

Thumbnails attached

# 2 Maya

# 3 RIS

I mixed the budding ice cream several times yesterday, so it turned out to be a super creamy, delicious ice cream (and without the taste of raw eggs).

[attachmentid = 54239] half frozen, after mixing

[attachmentid = 54240] and final product

Thumbnails attached

# 4 mihaela z

# 5 Cosmina_Liana

# 6 Adriana Nicoleta

I took from Bofrost an ice cream that I liked very much, Malaga called it and it had raisins only now they don't have it
yours looks a lot like her visually, I should make her see if she is
but I had given up making ice cream until I could get a car like the rest of the world
and the one I had I gave

So you're mixing with the robot?
About how long does it take to move from one mix to another?
And how much do you mix, just a little to mix and ready?

# 7 good

# 8 RIS

I took from Bofrost an ice cream that I liked very much, Malaga called it and it had raisins only now they don't have it
yours looks a lot like her visually, I should make her see if she is
but I had given up making ice cream until I could get a car like the rest of the world
and the one I had I gave

So you're mixing with the robot?
About how long does it take to move from one mix to another?
And how much do you mix, just a little to mix and ready?

Mix the sugar and yolks until the crystals melt and the composition turns slightly light in color. Combine the cream with the milk and heat them, then remove them from the heat and gradually pour the liquid over the yolk composition, stirring each time.

Put the whole composition on low heat, but do not keep it for more than ten minutes, during which time you have to mix frequently, until a paste is formed. Do not let the composition boil. Pour the cream obtained in a bowl and leave to cool for at least three hours.

After removing the cream from the fridge, incorporate mascarpone and vanilla essence, homogenizing the composition. For best results, use an ice cream maker. But if you don't have one, it doesn't mean you can't enjoy a delicious dessert. Finally, put the mascarpone ice cream in a container that closes tightly and store it in the freezer overnight.

When serving, decorate the ice cream with mascarpone according to your preferences. You can use raspberries, strawberries, cherries, raisins, grilled peaches with rum or any other ingredient you want.

Mascarpone ice cream it is not only a good way to pamper your loved ones with a unique dessert, but also a delicious solution that will keep you away from commercial products. Try this refreshing delicacy too and you won't want to try another type of ice cream for a long time.

Cocoa ice cream with raisins and rum - Recipes

Preparation time: 1 hour and 30 minutes
Eggs - yolks 250 g. Sugar, 2 tablespoons cocoa, a glass of ground walnuts, 8 tablespoons
200 g. Flour, a teaspoon of ammonia, flavors, a pinch of salt
A whole egg, 2-3 tablespoons flour, a packet of butter, a cup of milk, a cup of sugar, 2 tablespoons
rum essence or a glass of rum.

Method of preparation:
Rub 5 yolks with 100 g of sugar to which add 2 tablespoons of cocoa, a glass of
ground walnuts, 8 tablespoons of warm milk in which the ammonia was extinguished, 200 g. flour. 5 egg whites
beat with a pinch of salt and 150 g. sugar and mix with the others. Bake at the right heat
for 40-45 min.
Raisins keep for 2-3 hours in rum or rum essence. A whole egg, 2/3 tablespoon flour and
a cup of milk boil over low heat, stirring constantly. A packet of butter is rubbed with a cup
of sugar and 2 tablespoons of cocoa. After the first composition has cooled, mix it with butter
rubbed with sugar, add the raisins. After the countertop has cooled, cut it in half and add the cream.
It is portioned.