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My nut cake

My nut cake


It is good to prepare all the ingredients for the evening (except the milk) and leave them on the kitchen table.

The next day, when you are determined to get to work, it is good to have a suitable temperature in the kitchen (about 20-22 ° C).

In a larger bowl (about 3 times the volume of the flour) sift the flour to make the dough fluffier.

Put milk in a saucepan and boil over low heat. After boiling, turn off the heat and add 2 tablespoons of flour in the rain. Mix well with the aim so that no lumps form, then leave to cool.

Separately, crush the yeast in a bowl, add 3 teaspoons of sugar and mix well; after a few seconds the yeast will liquefy. If the scalded flour has cooled (not hot but lukewarm), mix well with the liquid yeast, sprinkle a little flour on top and let it rise hot.

Separate the egg yolks from the egg whites, and rub with a little salt the egg yolks that you pour over the flour in the bowl.

In a bowl, soak the raisins with a little milk and sprinkle with a little rum.

Heat the milk in which you pour the sugar and mix it until it has melted. Allow the milk to cool (if it is too hot) and add the peel of a lemon and an orange. You can now add the essence of rum and vanilla to the milk. Heat the oil a little.

Once you have prepared all this, you must knead the dough well. Pour the milk, yeast and raisins over the flour. Knead well until all this is well mixed. It is good for the milk to be less than ½ liter, because if necessary add it to the kneader.

While kneading the dough, it is good to add the lightly heated oil little by little. If you want, you can try the bread machine, program it for kneading and leavening, when you have a small amount of dough, but anyway, you still have to add the oil along the way.

What to say? It is good to knead as long as possible, but I never managed more than 15-20 minutes and yet the dough grew nicely.

After you have finished kneading, sprinkle a little flour on top, cover with a towel, and leave to rise to a normal temperature, no more than 22 ° C.

As long as the dough is left to rise, it is good to prepare filling:

Mix the remaining egg whites well until they harden as for the meringues, add 8 tablespoons of sugar and mix until the sugar has melted. Mix the resulting meringue with the ground walnut and the 2 tablespoons of cocoa with a wooden spatula.

Wait for the dough to double in volume, after which it can be processed.

Prepare the trays in which you want to bake the cake: special trays, rectangular or round trays. Keep them at room temperature, grease them with oil and cover them with semolina.

Sprinkle flour on a plate, take as much dough as you can with both palms, and spread a 2cm thick sheet with the rolling pin. Spread on the surface of the walnut filling sheet, roll and place carefully in the tray.

You can make three rolls filled with walnuts to braid, or bake in a round tray.

Whatever model you choose, we must grease it with a glaze, both for color and taste:

In a bowl, mix well an egg with 2 tablespoons of milk. Grease the cake in the pan with egg, sprinkle with caster sugar and, if you like, add a little poppy seeds.

It is good to have the oven heated (170 ° C, medium on gas). I read earlier (but I don't know where) that it's not good to force the cake dough, not to subject it to shocks: heat and growth. What I remembered and did was not to have too high a temperature in the kitchen, I can keep a window open if it is too hot (only not to be current), and when I put it in the oven, the cake should only be raised very little. And I'll tell you why: the cake must grow in the oven, otherwise it will leave during baking. It is enough as long as the dough grows in the basin. And I guarantee you it is. Another secret, and I have found over the years, the quality of sugar is very important. I've had situations where the dough hasn't risen because of the sugar. I don't know what brand to recommend, but I've found that sugar with larger crystals is better.

The first 15 minutes of baking is good to have the oven at a higher temperature (about 200 ° C- to sea at gas) and I do not advise you to open the oven door. After these 15 minutes, set the oven to 165 ° C (low to gas) and bake for another 40-45 minutes.

After it has baked, let it cool in the pan for a while, after which you can turn the cake upside down. If you have several trays and do not need the one in which you baked, you can leave the cake baked until it cools completely, or even until you cut it for consumption. It keeps better that way, just covered with a towel.

I can never resist the irritating smell that invades my nostrils. For me, the cake represents the connection with the holidays of the Resurrection and together with the decorated eggs they bring an extra mystery to this great holiday, and the divinity of the holiday crowns them on my table.

Know that you will want to taste the cake you knead more often, and you will more often like the smell of freshly baked cake in your kitchen. Put a slice of cake and a piece of love on the table and your wishes will be fulfilled, because what can be brighter than a morning with a lot of sun and a smile?

Walnut cake - a recipe that does not fail!

Soft and fluffy dough with incredibly good walnut filling. The cake will remain in your memory forever, because after the first tasting you will not be able to stop!


For the dough:

-25 g of fresh yeast or 1 tablespoon of dry yeast

-1 tablespoon of fermented cream

For the filling:

For syrup:

-1 teaspoon of lemon juice.


1.Prepare the dough. Pour the milk into a bowl and add the yeast, then mix well until dissolved.

2. Add the sugar, eggs, sour cream and melted butter. Stir again.

3.Add the vanilla and gradually incorporate the flour. Knead a soft and elastic dough.

4. Grease the bowl and dough with oil, cover it with cling film and leave it to simmer for 1 hour in a warm place.

5.Prepare the filling. Dry the walnuts in the oven, then grind them with a blender or pass them through a meat grinder, using a small sieve.

6.Mix the walnuts with sugar and vanilla sugar.

7. Transfer the dough to the lightly floured worktop and divide it into 2 pieces.

8. Spread a rectangular top, grease it with a little oil (so that the filling sticks to the dough) and distribute the filling so that on the side edges you keep 1 cm free, and at the beginning and end - 3 cm.

9. Roll a roll and glue the edges (including the sides). Thus form the second cake.

10. Place the cozonacs on the tray lined with baking paper and greased with oil, with the edge down, cover them and leave them for 20 minutes.

11. Bake the cozonacs in the preheated oven to 180 ° С for 30-40 minutes. If they brown too much, you can cover them with foil or baking paper.

Advice. We will cover the baked cakes with syrup, for this reason we did not grease them with egg. If you want, you can grease them with egg before putting them in the oven.

12.Prepare the syrup. Mix the water and sugar in a saucepan, put it on the fire and bring the mixture to a boil. Then add the lemon juice and boil the syrup for 4 minutes.

13. Cover the hot cozonacs with hot syrup.

The cozonacs are purely delicious, syrupy and full of filling. You can also decorate them with egg white icing, chocolate icing or powdered sugar.

Syrup cake with vinars & # 8211 drunk cake recipe, step by step

Servings 2 cakes / recommended portion = 100 gr.

Cake in syrup with vinars & # 8211 recipe for drunk cake, step by step, with images and detailed explanations. Cold leavened cake recipe with walnut and chocolate filling. Cozonac intoxicated the recipe explained in steps, with many details, the list of ingredients and how to prepare.

The recipe for cozonac syrup with vinars or drunk cozonac, as it is also known, is quite recent, one of the dishes created by pastry chefs in recent years that has been so successful that it has become famous. I'm talking about that cake with a generous filling of walnuts and chocolate, syruped with vinars, which is sold at a price that many consider prohibitive, in the confectioneries with sticks of our capital and probably in other cities.


As I said, there was a lot of discussion about the money for which this syrupy cake is sold, out of the way handsome and without a doubt and tasty. Deserve? Is it gold? Can I eat it all and as a result will I return to high school weight the next day? What, the one my mom does isn't good anymore? These are just some of the (eminently rhetorical) questions of the equally demanding and clumsy audience we enjoy in this country.

And then, a confectioner from one of those confectioneries with a big whip, one of the authors of this drunken cake full of walnut cream and chocolate, thought of offering the recipe to the general public, with enough details, so that those who wish can do so. at their home. The first finding, when reading the recipe, is that the raw material for this cake syruped with vinars has a high cost. Great even. A first justification, of absolute common sense, of the sale price. Then, we find that the way to prepare the recipe for cozonac syrup with vinars / drunk cozonac lasts for two whole days, and we will enjoy it only on the third day. And no, none of the preparation steps or waiting times are optional. It's a cold leavened cake, which needs every minute spent in the fridge, exactly as it says in the recipe.

What about the necessary technical equipment? A planetary mixer is extremely, but highly recommended for this recipe, otherwise, the preparation of the dough will prove to be a torment that too few want to go through.

  • 1 kilogram of flour
    7 yolks
    500 ml of milk
    300 grams of sugar
    250 grams of butter
    50 grams of oil
    grated peel of a lemon
    3-4 ampoules of rum essence
    4 vials of vanilla essence

Step 1. Mayonnaise is made from yeast, 2.3 tablespoons of milk, a teaspoon of sugar and a tablespoon of flour. Then mix and leave to rise.

Step 2. After the mayonnaise has risen, do the following: put the sifted flour in a container and add the hot milk little by little. Important: put the milk after it has been boiled with the sugar and grated peel of a lemon and knead.

Step 3. The yolks are beaten well with a pinch of salt. Then add the egg yolks gradually and knead.

Step 4. Add the butter together with the oil, which must be hot.

Step 5. Over the whole composition in the container add the mayonnaise and knead. Then we put the essences, sprinkle with flour and leave to rise.

Step 6. For the cream: put the milk on the fire with butter, cocoa and walnuts.

Step 7. After the composition has risen, for a cake we take half of the composition. This half will in turn be divided into two other halves. We take the first half, spread it, grease it with a little oil and add the cream. We do the same with the second half and weave them. We place them in the cake tray, in which we will put baking paper. The cake will be greased with a yolk brush and sprinkle with sugar.

Prepare the dough like this:

The night before, prepare all the ingredients and leave them in a warm place, so that they are all at room temperature, until the next day, when you will prepare the cake. Sift the flour into a larger bowl or bowl, make a hole in it and put the yeast soaked in a little lukewarm water. Chicken and cream, mineral water, rum essence and grated lemon peel. Mix all the ingredients well and start kneading, adding the yolks rubbed with salt and sugar. They must be rubbed well until they become foam. Gradually add them to the dough. You have to knead for 30 minutes, adding a little melted butter. After this time, let the dough rest for another 30 minutes, then knead it again, also for 30 minutes. After this process, let the dough rise, covered with a clean napkin.

Cake with nuts

Boil the milk with the sugar, boil until the sugar melts.

Add walnuts, essences and cocoa.

Boil on low heat for a few minutes until you get a suitable cream that can be spread on the cake.

we continue with the basic recipe.

Mix the yeast with a little sugar until it becomes a homogeneous paste.

Add flour, milk (about 1/4 of the amount) and mix well.

Meanwhile, beat the eggs with the sugar.

Add the grated essences and shells.

After leavening, add the flour, cream, remaining milk, borscht, salt, beaten eggs and spices and mix well.

Then start kneading by adding a little oil (or butter) until everything is incorporated. Kneading should continue for about 1 hour to grow well afterwards.

It is left to rise for 1-2 hours, during which time it will double in volume.

From the raised dough, take a portion to occupy 3/4 of the baking tray and divide it into 2.

Spread each piece of dough well. Spread the walnut filling over it.

Roll so that it encloses the filling inside. Then 2 rolled pieces are intertwined to form a cake.

In the greased pan add the braided cake.

Leave to rise for 45-50 minutes. Then grease with egg yolk, put sugar on top and put in the preheated oven at 175 degrees for 40-45 minutes.

Check if it has baked using the straw sample (the cake is baked if the dough does not stick to the straw), take it out of the oven and leave it to cool.


I made the cake and it crumbled. I used almond flour from Herbavit which is more granular than flour. Isn't that why he's tied up?
More honey goes, I also put stevia. And in the oven, it was not browned even after 30 minutes

Hello Lacrimioara,
I only used almond flour, not granules. The finer the flour, the fluffier it should come out. But did you follow all the instructions? And so, he should have been tied up. You can make it even sweeter, of course, depending on your preferences. What kind of oven do you use? Did you preheat and leave over medium heat?
I know it sounds weird, but the type of oven, the humidity in the house and even the altitude also matter. But if you see that it is necessary to stay longer, you can leave it or slightly increase the temperature.

Cozonac without kneading, filled with walnuts

Tick! Tick!

In less than a month, tiling-tiling, they will ring in our heads, so let's start with the rehearsals for the most beautiful winter holiday, Christmas.
I followed the thread of this recipe and dug up a whole chain & # 8230 The source is the blog RECIPE BOOK and I noticed it because it said big: CAKE WITHOUT KNOTTING. A condescending smile appeared in the corner of my mouth. The angels sang softly around me, from the harp, announcing that the time for reconciliation had come, so that I and my cake would no longer be enemies, growling at each other.

Where does my enmity come from? Many years ago, overwhelmed by the euphoria of the Christmas preparations, I decided to enter the world, to smell in our house in the cake. I'm not developing a story from this, that's all I'm saying, that's when I baked my first cakes. I started making them in the morning and at 3 at night my head fell on the sleeping table, guarding the cake in the oven alone. Initially, they did not want to grow, although I provided them with a warm place in the room. My palms were stung by as much applause as I clapped around them, and when they finally grew, they didn't bake. & # 8230 Or so it seemed to me. It's true that I had set the fire very low because I was followed by the specter of burnt cakes. They were not burned, but after cooling, you could drive nails into the wall with them. When I cut the slice, splinters jumped out of it. Since then, I have deeply hated cakes. I on them and they on me, because even when I went on visits they didn't wink at me to taste them.

Well, but the cake without kneading sounds very optimistic and friendly, so, cheerfully I listened to the angels, I made peace and in 20 minutes of preparation (without the waiting time for leavening and baking) I prepared it. I put the ingredients in the robot in a pile, thinking that what she wants to come out, if it is neither raw nor hard and has a lot of filling, as everyone in the family likes, then it can be eaten. It's good enough for me. I describe to you the method as I did. This panettone, which I gave the shape of a cake, has no way to unfold into sheets like our cake. You don't have to have such claims. But you will have a sweet dough preparation with a good cake taste. Point.

2 medium-sized cake trays

For the success of the cake:
-in the kitchen it must be warm, not current.
-the ingredients must be at room temperature.
-does not open the oven door in the first 20 minutes.
Preheat the oven to 40-50 ° initially, just for heat in the space and the growth of the mayonnaise.
1. Mix: yeast, 1 tablespoon sugar, 2-3 tablespoons warm milk. Leave to rise for 15-20 minutes on the grill on the stove (it is hot from the oven), away from currents.
2. Grate the peel of 1 lemon.
3. Grease the inside with butter (other) or oil forms.
4. In a kettle, boil the milk and vanilla pods, sectioned lengthwise and with the tip of the knife, remove the seeds that you of course put in the milk. Turn off the heat, remove the pods and add enough butter to melt. Add the sugar and lemon peel. Stir until the sugar melts, the goal is to cool if the milk has become too hot. In the case of this recipe, the dough should never be scalded. After it has cooled and is just warm, put eggs in milk and mix.
5. I put flour and salt in the bowl of the robot & # 8220free hands & # 8221 (the static one on the table) making a cavity in the middle. I attached the dough mixing paddle to it.
6. Start and pour the liquid mixture, the robot works slowly at stage 1. When you have finished the liquid, stop, remove the appliance, put the lemon peel and let it work again slowly until the dough becomes elastic. It takes a while.
7. I transferred the dough from the metal bowl to a large one with high plastic walls, using the silicone spatula. I covered it with a thick towel.
I put the bowl to leaven in the warm kitchen where something else was cooking in the oven. It doubled in volume in an hour.

1. Put the raisins (and apricots if you choose instead of shit) in warm water with a few drops of rum essence to hydrate for about half an hour. Drain them well.
2. Mix the ground walnuts with the sugar, cocoa and beaten egg white, then add the hot milk and mix until smooth. I kept the mixture not very liquid, for fear of remaining raw. I didn't manage to apply evenly thick, I put the diced raisins and apricots in the holes.
3. Remove 1/2 of the dough on a table powdered with plenty of flour (not on oil as in the classic cake). I greased my hands with oil, because it was sticky and I gave it a rectangular shape, about 1 cm thick and as long as the tray.
4. Put 1/2 of the filling, spread evenly, but leaving 2cm on the free edges and on top the raisins and shit diced in flour. You run on the long side. Brush to drop the flour and place the roll with the seal down in a greased shape. Brush the flour again.
5. Leave it in the tray for another 15-20-30 minutes so that it grows as nice as the tray.
6. Grease it with egg yolk + milk.
7. Place the cake trays in the oven in the preheated oven at 180 °, for about 40 minutes, until they turn a brown color on top.
8. After the cake has baked, remove the knife from the edges if necessary and turn it over on the counter. Place it normally on a grill to cool.
9. Leave it for 5 minutes, then grease it with egg yolk mixed with a little milk and sprinkle caster sugar on top.
The cake is cut the next day or only after it has cooled very well.
Liv (e) it!

Here's what candied orange peel looks like & # 8211 click for recipe HERE

My nut cake - plone site

E-s, preservatives or artificial dyes is also the filling. Roll the dough as tightly as possible, bringing the edges inwards, so that the filling is well insulated, the last roll is with. I like the cake, be it walnut, poppy, cheese or chocolate.

A fluffy cake with a sweet and fragrant filling came out, it's really worth a try!