Cozonac with cocoa cream
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On Saturday I went to visit my in-laws and in order not to go empty handed I quickly put some dough and made 2 cakes that are not too big and not too expensive ... Considering that my father-in-law is diabetic, the cake is not very sweet, so you can put more sugar ...
- 500 gr flour
- 3 yolks
- 250 ml of milk
- 2-3 tablespoons sour cream
- 2 teaspoons butter
- a teaspoon of salt
- 3-4 tablespoons sugar
- half a cube of fresh yeast
- half a packet of butter
- 4 tablespoons cocoa
- 4 tablespoons powdered sugar
- vanilla essence
- for decoration:
- 1 or
- a spoonful of brown sugar
Preparation time: less than 15 minutes
RECIPE PREPARATION Cozonac with cocoa cream:
We make a leavened cake from all the above mentioned ingredients or we make the dough in the bread machine as I did. Let the dough rise in a warm place. Meanwhile, prepare the filling: rub the butter with the sugar, cocoa and vanilla, until they are well incorporated. From the dough obtained, make two smaller cakes, depending on which trays you have, they have a larger one. I divided the dough in two, spread a sheet and greased it with cocoa cream, rolled it and put it in the cake pan lined with butter and flour.
I did the same with the other cake, I left them to rise for another half an hour, I greased them with beaten egg and I sprinkled raw sugar.
I put them in the hot oven at 170 degrees for 30 minutes.
Method of preparation
1. Make yeast mayonnaise, 2 tablespoons of milk, a teaspoon of sugar and a tablespoon of flour. After mixing, leave to rise.
2. After the mayonnaise has risen, in parallel we put the sifted flour in a bowl and add the hot milk little by little, milk that was previously boiled with sugar and grated peel from a lemon and of course knead.
3. Gradually add the egg yolks and knead, yolks that have been beaten well before and over which I added a pinch of salt.
4. Add the butter together with the oil, which must be hot (previously I melted the butter and put the oil on it).
5. Over all this composition from the basin add the mayonnaise and knead, then the essences, sprinkle the flour and leave to rise.
6. For the cream, put the milk on the fire with butter, cocoa, walnut, poppy seeds and raisins. Beforehand, the raisins must be left in the milk to soften.
7. After it has risen, for a cake we take half of the composition. This half will be divided in turn into two other halves. We take the first half, we spread it, we grease it with a little oil and we add the composition. the second half and we weave them.
8. Place them in the cake pan, in which we will put baking paper. The cake will be greased with a brush with yolk and sprinkle with caster sugar.
9. Leave it in the oven 45 Ã ¢ ?? 50 minutes, depending on your oven. If you are not sure it is baked, you can try it with a straw.
1. In order to increase the cake, in the room where you keep the dough growing, it must be warm, and the basin must be covered with a few rags.
2. In the first 20 minutes since you put the cake, you do not have to open the door to the oven.
3. The dough is very well kneaded, when those little blisters appear.
4. The ingredients must be added gradually and little by little, especially the liquid ones so as not to drown that dough.
Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder
In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.
Cozonac with walnuts and cocoa will always be one of the most appreciated culinary recipes for the holiday menu. We proceed as follows:
Sift the flour lightly to aerate it. Boil a liter of water with 500 g of sugar. Put water over the flour in a bowl and mix quickly. Let it cool. Stir occasionally. We break the eggs and separate the yolks from the whites. Rub the yolks with salt, lemon peel and vanilla.
Take another bowl and rub well 120 g of yeast with a tablespoon of flour and warm water. We put the mayo in a warm place to grow. When the dough has cooled, add butter, then the yolk and mayonnaise, but gradually. Add water with sugar if necessary.
Knead and add warm oil from which we stop 2 tablespoons for greasing. We continue to knead for about an hour and when we see the dough homogeneous and without blisters we put flour in the rain and let the dough rise.
For the cake filling we proceed as follows:
Beat the egg whites, add the sugar, ground walnuts, cocoa, flour, rum essence and mix lightly.
When the dough has risen, break pieces of it and fill them with the above composition. The dough with the composition must not exceed half of the cake tray. You have to consider that the cake grows.
Place in the oven until golden.
Method of preparation
For the dough: put the flour in a bowl and mix it a little with a whisk, and in the middle we make a hole where we add the yeast that we dissolved in a tablespoon of sugar and 50ml of warm milk, sprinkle a little flour on top and leave a few minutes until it starts to crack.
Meanwhile, heat the milk with the sugar and vanilla, add the orange peel, and separately in a bowl beat the eggs with the egg whites and sprinkle a little salt.
When the yeast has risen a little, put the milk and eggs on it and start kneading a homogeneous but sticky dough, gradually add the warm butter, which we melted in the microwave and knead well until you incorporate all the ingredients, and the dough is soft and easy to stretched out. Let it rise until it doubles in volume.
For the cream: Put the milk on the fire together with the sugar, cocoa and breadcrumbs until the sugar melts, turn off the heat and add the ground walnuts and a little rum essence.
Let cool, stirring occasionally. (If you still need walnuts, you can add more if the cream is still soft).
After the dough has risen, divide it into 2 and spread each part in a rectangle on the work table, add half of the cream composition and roll nicely, then place them in the tray lined with baking paper.
Let them rise a little more and then grease them with the egg yolk mixed with 2 tablespoons of milk, then put them in the preheated oven for about 1 hour.
When they are ready, grease them with a little water and cover them with paper and a kitchen towel to keep them fluffy.
Fluffy cake with walnut cream & # 8211 cake with soft and fluffy core and lots of walnut filling. I also left you in the description the secret of this fluffy cake with a lot of walnuts.
I remembered the shape of the filling from my grandmother. In my grandmother's block, families from many other countries gathered. My Polish grandmother was friends with a Serbian neighbor from another R block, with a neighbor from Bessarabia, with a Greek and a Tatar neighbor, and there was another neighbor who had relatives in Israel and hoped to go to them. I don't know where she got the model for arranging the cake in the tray, but there were a few good years when Grandma made the cake that way.
My fluffy nutmeg cake it's easy. I made the walnut cream. Grandma made a cream with a lot of cocoa and a little walnut. Thin stripes and very, very many came out. In one year I counted over 10 rows of cream, while with me you see only 6.
To get a good, fluffy cake you have to leave all the ingredients for 1-2 hours at room temperature (23-24 degrees). Make sure the fresh yeast is within the warranty period.
A secret of good cakes and pies is the butter used. It must be greasy butter, with at least 80% fat. Used milk should be slightly warm, not hot! The flour used for cakes is only 000, good flour.
Sift the flour before use.
Kneading the fluffy cake with walnut cream it is made either by hand, or in a mixer or even in a bread machine. I tell you honestly that I like to put my hands in the dough to work it well, to throw it on the table a few times. I used my mother's old recipe for fluffy cozonac dough, in which she also put the beaten egg whites. This cake is extremely tasty, it breaks into shovels and comes out just as fluffy when you cut it with a knife.
I think this walnut cream used as a cake filling it will definitely conquer you and you will never try another walnut cream! It's sensational and I tell you you can't stop eating. In addition, this cake put in a sealed box can be stored for up to a week without hardening.
The nut cake is the dessert most loved by Romanians during the holidays. Shit, raisins or cocoa often appear next to the nut. I simply prefer it with walnuts. My son only wants it with shit, so we have several kinds of cake every holiday.
You can find all my cake recipes with nuts this post.
Cake recipes for Christmas sbutter in this link, and those for the Easter Holidays here.
Now I leave the list of ingredients and how to prepare for fluffy cake with walnut cream & # 8211 generous nut filling.
For the dough:
(for 2 small cakes)
600 g flour
150 ml of milk
100 g melted butter
25 g of yeast
180 g sugar
1 teaspoon vanilla essence
3 eggs + 1 egg yolk
1 pinch of salt
1 tablespoon lemon juice
grated peel from an orange
For nut cream:
(for 1 cozonac & # 8211 the second was filled with shit)
180 g walnuts
50 g butter
50 ml milk
100 g sugar
1 teaspoon cocoa powder
½ teaspoon cinnamon
To prepare the dough, proceed step by step as per the recipe cozonac with walnuts. Enter the link and see all the work steps. I do not repeat here all the pictures and the text, there are many in that post.
Shortly before we start to spread the dough, we prepare the cream. Put the butter and milk on the fire and let them boil, then take them off the heat and leave them to cool. Mix the walnuts, sugar, cocoa and cinnamon in a bowl.
Pour the cooled milk and butter and mix until smooth.
Add the beaten egg yolk and mix until smooth. Spread the dough lengthwise on a food foil, in a thin sheet so that we put the cream in the middle and roll it with the foil.
I will give you a piece of advice: first spread a roll between your palms, then place it on the table and press it with your hands, until you get the desired width, then with the twister you finish the job, but press very little. Why?
We obtain a long string (tighten at the ends) which we place in the tray in several layers, winding it.
Bake it for 45-60 minutes (depending on the oven, the temperature may vary, but we test with a toothpick) in the preheated oven at 180 ° C. 2 minutes before removing it, grease it with beaten egg yolk and sprinkle with sugar.
Absolutely delicious! I think it's the best walnut filling I've tasted so far!
Cake without kneading with walnut and cocoa filling
For starters, dissolve the yeast with 1 tablespoon of sugar until it becomes a paste.
In a large bowl, sift the flour together with the salt, and in the center of the bowl, make a hole and pour the dissolved yeast, sprinkle a little flour on top and leave for about 10 minutes, until you notice that the flour has started to crack.
In a kettle, put the milk, sugar, vanilla sugar and butter and put on the fire until the sugar and butter have melted and the milk is warm, then add a little vanilla essence in another bowl, add the eggs together with the yolks. which we beat a little with a fork.
In the flour bowl, add warm milk and eggs and mix everything by hand, until you get a homogeneous dough, and the ingredients are well incorporated, at the end, we help a little oil so that the dough does not stick to our hands.
Cover the bowl with plastic wrap and leave to rise in a warm place until it doubles in volume.
We mix the ground walnut with hot milk, cocoa, sugar and rum. Beat the egg whites with a pinch of salt and, with the help of a spatula, lightly incorporate the walnut composition into the egg white foam, until we obtain a fluffy cream that is easy to spread.
After the dough has risen nicely, divide it into 4. We spread each piece in a rectangular shape, put a layer of cream on it, then roll it. We take 2 rolls and weave them to get a cake. We place both cakes in a tray lined with baking paper, we let them rest for approx. 20 minutes, then grease them with beaten egg and sprinkle a little brown sugar on top.
Bake the cakes for 1 hour. When we take them out, cover them with paper and a towel and let them cool for 10 minutes.
They are extraordinarily good, fluffy and as good as the kneading option!
Apple cake with burnt sugar cream and cocoa
The melted sugar is poured into the bowl that will be used in the oven. The bowl used in this recipe has a diameter of 18 cm and a depth of 10 cm. The sugar spreads well on the bottom of the bowl and rises on its edges. Allow to cool. There is no problem if cracks form.
Peel an apple and grate it. Cut into cubes.
Put 20 g of butter in a pan and fry the apples well.
When the apples have softened and leave no water, they are placed in the bowl lined with sugar.
For the burnt sugar cream, mix the eggs with the sugar. Add the milk. Mix well with the mixer.
Pour the composition over the apples which will later rise to the surface.
Bake for 40 minutes at 180 degrees.
In a bowl, beat the egg whites together with the sugar until a foam forms.
Add the yolks one by one, then the flour previously mixed with the cocoa.
Pour the composition over the burnt sugar cream with apples.
Bake again for 40 minutes at 180 degrees.
Leave to cool for 1-2 hours, but not completely.
First peel the cake from the edges of the form and then turn it over on a plate.
Allow to cool completely. The juice from the burnt sugar cream will be absorbed by the countertop.
Video recipe Apple cake with burnt sugar cream here:
Cocoa cream cake - Recipes
One of the most popular cozonac recipes is the cocoa cream cozonac. If you love this product and you want to enjoy Easter or any other occasion, with a delicious cake, choose Boromir cake with cocoa cream. Tasty and sweet, this dessert is made from the freshest ingredients & ndash flour, egg yolks, butter, milk, sugar syrup.
Now you have to & icircndem & acircnă cocoa cream cake 500 g, manufactured by Boromir, & icircn offer DZC. You can order it online, you can receive it at home or at the office, you can share it with family or friends. to Boromir, a cake with cocoa cream it is always appreciated and the preservation of the traditional recipe is respected. Framed carefully, it has high quality ingredients in its composition. The experience of the culinary masters and the professionalism of those from Boromir brought quality and excellence in making the cozonacs.
The Romanian tradition brings the cake to the forefront, especially when it comes to Easter or Christmas. Today's housewives no longer have the time and time to knead the cake dough. But Boromir created a wonderful cocoa cake, sweet and appetizing.
For any event or celebration, a cocoa cake 500 git is indispensable on the festive table. The rich cocoa filling & icircn is to the liking of those who love chocolate. This cake is easily sliced into beautiful slices, which highlight the tasty composition, the wonderful browned appearance of this cake created by Boromir. For the Easter meal, a cocoa cake is preferred by all, it attracts the world's attention by its glossy and beautifully leavened appearance. If you like cocoa, then the chocolate cream filling is just wonderful.
Ingredients: 30% cocoa cream (invert sugar syrup, egg white, breadcrumbs, cocoa (7%), sugar, water, flavors, alcohol), white flour gr & acircu, natural yeast (white yeast flour gr & acircu, water), vegetable oils (palm, sunflower, rapeseed), sugar, water, egg yolk, butter, invert sugar syrup,powdered milk, emulsifiers: mono and diglycerides of fatty acids and lecithin soy, iodized salt, flavors.The product may contain traces of nut.
Shelf life (days): 180
Nutritional information-Average value for 100g
Energy value 1599 kJ / 381 kcal
Fat 16.3 g
of which saturated fatty acids 7.2 g
Carbohydrates 46.0 g
of which sugars 19.8 g
Protein 12.6 g
Salt 0.7 g
Recipe Boromir & ndash cocoa cakeincludes cocoa cream, prepared from the best ingredients. With rich filling, this cake is the perfect choice for you and your family. Appearing and beautifully browned, cocoa cake is often preferred by children. You can serve a slice of cake for the little ones for breakfast, accompanied by a glass of warm milk or tea. If you serve the guests cake, you will notice how beautifully cut & icircn handsome, wonderful slices.
Adults often prefer the chocolate flavor associated with cozonac, an irresistible combination. Boromir cake dough is always successful, and the cakes are fluffy, full of flavor. Cocoa cream is made using fine cocoa powder, it is creamy, fine and good-looking. Crowded life and a busy schedule no longer allow us to find time to cook or fry cozonac in the kitchen. Many busy women prefer to buy cozonac, especially when it comes to Boromir cocoa cozonac.
If you still haven't tasted this wonderful cake, you can place your order online. Enter the website, select the Boromir cake with cocoa and launch the order, completely & acircnd your data. The cake is sent directly to your home, and the wonderful taste and appearance will surprise you very much. Cozonac remains a delicious dessert, recommended for children, but equally enjoyed by adults. Rich boromir cake & cocoa cream icircn will become your favorite cake. Any occasion is good to taste a slice of fragrant and tasty cake, from Boromir.
How to Prepare Cake with Cocoa & # 8211 Quick Recipe
For the dough, mix the warm milk with the yeast, add the sugar and half of the flour. Mix a little (I mix it with the robot) and then add the yolks, vanilla, salt, soft butter, lemon peel and the rest of the flour. Knead a little with the robot (3 minutes) until smooth. The dough will be soft.
Before putting the dough to leaven, sprinkle a little more flour and with the floured hand, remove the dough from the walls of the bowl, so that the flour reaches the edges. Sprinkle a little more flour on top and place the bowl in a warm place until the dough doubles in volume (about 30 minutes).
Cake filling and modeling with cocoa
On the floured top, carefully remove the dough and spread it only by hand so as to obtain a rectangle of about 40 & # 21530 cm. The rectangle is divided lengthwise into 3 strips.
Cocoa filling with butter
For the filling, mix the melted butter with cocoa and powdered sugar, divide it into 3 and spread a part of the composition on each strip. Roll up each strip, then weave.
Place the whole braid on a baking sheet and place in a cake / cake form. Leave it to ferment for another 15-20 minutes. It is time to heat the oven to 170 ° C (medium stage for gas). After leavening, grease with a yolk to which is added a tablespoon of water.
Baking cake with cocoa & # 8211 quick recipe
Bake the cocoa cake for 35-40 minutes at 170 ° C (preheated oven). If after 25 minutes you notice that it is brown enough, you can cover it with baking paper.
Cocoa cream cake - Recipes
Fluffy cake with cocoa cream and shit
Fluffy cake with cocoa cream and shit I made these days. I love to make cake and especially I love the smell of hot cake, fresh out of the oven. Cozonac is one of the few sweets that reminds me of my childhood. It's not like what we do today. Now the cakes are fluffy, big, fragrant, with a lot of filling. The ones from childhood were small, though (my mother put the whole egg in the dough), with a little filling. But, we were very happy, especially during the holidays, when he made us a cake. In fact, in those days, we rejoiced in everything. We knew how to appreciate and enjoy a little. Now, we have a lot and we don't enjoy anything. Sad but true. I'm not saying it was good then, but we seemed to enjoy each day more. In our day, we run to work as much as we can, we eat badly and we forget to smile.
Always, during the holidays, I watch how fewer and fewer people make cake at home. Pfff, I haven't bought in many years. Some people compare the homemade cake with the one they find in stores for 2-3 lei a piece. Well, what does that natural have in him? Where does the nut come from ?? But if it's sweet, fluffy and cheap, it's wonderful! Sin! Indeed, a cake is obtained with effort, we consume good ingredients, time, physical work & # 8230But it is delicious !! Incomparable with what is found in the supermarket.
For the cake you must have time, the ingredients must be all at room temperature and not be upset. If I'm upset, my cake doesn't turn out the way I wanted. Never! Work calmly and cheerfully and everything will turn out the way you want!
If you keep turning on the oven, you may also want to try a two-color cheese recipe with cheese and fruit filling:
For the Maya
For the dough
For the filling
As I was telling you, for me, when I make cozonac, my mental state is very important. For this product, I have to work quietly, without haste and stress. For starters, make a mayonnaise (not to be confused with wild mayonnaise). To do this, put in a bowl the yeast, a little sugar, flour and gradually lukewarm water, while mixing with a teaspoon. The mayonnaise is made in this way, we leave it to rise for about 10 minutes in a warm place. Image 1
Because I made a single cake, I kneaded the dough with the help of the robot, but you can also make the dough by manual kneading. Thus, I put the flour, sugar, a little salt, the yolks and the orange peel. Figure 3
Without starting the robot yet, we add the mayonnaise that has grown in the meantime. Figure 4
Heat the milk (so that it is not hot), add it over the rest of the components in the robot bowl. For safety, we keep 30-50ml of the amount of milk, because, depending on the flour used, the size of the yolks, etc., a smaller or larger amount of liquid may be needed. You will add it later if you find it needed. Figure 5
I put the dough kneading hook, I started the robot at low speed for about 5 minutes until the ingredients are homogenous. After this time, increase the speed and let the robot knead the dough for about 25-30 minutes. At the end, reduce the speed and gradually add the oil. Transfer the dough to a bowl greased with oil, cover it with a clean towel and leave it to rise for about 45 minutes-1 hour, in a warm place. Figure 6
While the dough is leavening, we can prepare the cocoa filling. Put the flour, sugar, cocoa and baking powder in a bowl, mix well then add milk gradually until you get a creamy composition, of medium consistency (we must be able to spread it over the dough, without breaking or flowing. Image 7
After the dough has risen nicely, divide it into two halves. We take the first half and spread it with a rolling pin on a counter sprinkled with flour, obtaining a sheet of dough, not very thin. Over the dough, put the cocoa cream and spread it evenly, then roll carefully and squeeze the dough well at the ends. Figure 8
Leave the roll obtained on the counter, spread the second half of the dough in a sheet equal in size to the first, put the pieces of shit (I used cocoa shit), then roll carefully and squeeze well at the ends. Figure 9
We put the two rolls obtained next to each other and twist them around each other, not very tightly. Figure 10
Put the dough thus twisted in a large cake pan, lined with baking paper. Cover the tray with a clean towel and leave to rise again for 30-40 minutes, in a warm place. After it has risen nicely, grease it with a brush with the yolk mixture with milk, then put the tray in the preheated oven at 175 degrees for about 45 minutes. Figure 11
After the cake has browned nicely, take it out of the oven and let it cool to room temperature. Figure 12