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Dessert cakes with meringue, cocoa and walnuts

Dessert cakes with meringue, cocoa and walnuts

In a bowl, crumble the yeast and mix well with a teaspoon of sugar (which will activate the yeast), a little warm milk and a little flour. The obtained paste is left to rise for about 15 minutes.

In a large bowl, beat eggs with sugar, then add the rest of the milk, a little flour put in the rain, a teaspoon of salt and incorporate the mayonnaise. Gradually add flour until it is thick. Grease your hands with oil and add more while kneading, if necessary. We need to get a fluffy and thick dough, which is covered with cling film and left to rise for about an hour (or until it doubles in volume), in a warm place.

Prepare the cream from: beaten egg whites, then mixed with sugar, vanilla sugar, cocoa and roasted walnuts in the oven and ground before.

Grease the work table with a little oil and divide the dough into 2 parts.

Spread the first dough on the table, with your hands, add the filling to taste and all kinds of spices (citrus peel, raisins soaked in a little essence of rum or wine, pieces of shit) and roll like a roll, twist.

I divided the other dough into two smaller doughs, which I spread, I put the filling on one piece and the spices on the other, I rolled and I kneaded the two pieces of dough.

The part without the spices is for me, I put the spices only for mine, so I put signs, let me admit them, hi-hi! :)

After placing the cozonacs in the trays prepared with baking sheet, leave them to rise for about a quarter of an hour, then grease them with a well beaten egg yolk. Put in the hot oven, about 50 minutes, on low heat, until well browned. When they are ready, take them out and cover them with a kitchen towel, and when they cool, they can be sliced.

Good appetite!


If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2017/04/cozonaci-de-paste-cu-bezea-cacao-si-nuca.html


The best nuts and cocoa cakes for the holiday table

A fluffy and extremely delicious cake that is suitable both on holidays and on weekends when all family members feel like something good and sweet and want to feel pampered.

Ingredient:

  • 1 kg of flour 000 for cakes, 350 grams of sugar
  • 5 medium eggs, 5 tablespoons sunflower oil
  • 125 grams of butter (80% fat)
  • 450 ml lukewarm milk (you may use even less)
  • 450 grams of ground walnuts
  • 3 tablespoons cocoa, 1 large cube of yeast
  • grated orange peel (I used 2 and their juice)
  • grated peel of a lemon
  • 1 vial of rum essence
  • to decorate the cakes you can use sugar or poppy seeds

See how the cozonacs are prepared

Beat the egg whites with half the amount of sugar until they become frothy and then mix with the walnuts and cocoa to form the filling.

In a large bowl put flour and make a hole and put the yeast with warm milk in which two tablespoons of sugar have been added, mix a little and leave to rise.

After you notice that it has leavened enough, add the yolks and the rest of the sugar, then the rest of the ingredients, the warm melted butter and mix vigorously until all the flour is incorporated and you get an elastic dough, not very firm. Cover everything with a kitchen towel and leave it warm for at least an hour.

Then, with your hands oiled, divide the composition into 4 equal pieces. Spread with a twister two at a time on the work table. After you get a perfect sheet, fill them with that composition of nuts and roll. Do the same with the second sheet and for a more pleasant look, knit 2 cake twists each. Place them in a greased pan lined with flour and leave the cozonacs at room temperature for another hour.

If you do not want to make the braided cake, then divide the dough into 2 parts & # 8211 put the composition on each sheet and roll.

Then grease them with beaten egg and put them in the well-heated oven at 150 degrees, if it is electric. When they are ready and nicely browned, you will feel in the house a fresh and sweet smell of aromatic cakes and surely the taste will be the expected one.


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Moldovan cake with walnuts and cocoa

Ingredients for two cakes:

1 kg white flour (use type 650)

250 grams of brown sugar (use muscovado or molasses)

50 grams of fresh yeast

4 sachets of bourbon sugar or 3-4 teaspoons of vanilla extract

grated peel of a lemon

Ingredients for the filling:

2-3 tablespoons of rum (if you use essence, use the teaspoon as a measuring tool).

Preparation:

Mix in a bowl 150 grams of flour with scalded milk and leave to cool. Over the hot mixture of flour with milk, be careful not to be hot, put the yeast that has been mixed well before with 2-3 teaspoons of sugar until it becomes liquid. Sprinkle a little flour on top, cover with a kitchen towel / cling film and leave to rise for 20 minutes.

Meanwhile, separate the egg whites from the yolks. 6 egg whites go in the fridge in a covered bowl.

Beat 4 egg whites together with 4 tablespoons of sugar and make a strong foam for the meringue and set aside. Rub the yolks with the oil and salt, then add the remaining sugar, bourbon sugar, lemon peel and rum, then add the beaten egg whites.

Melt the butter in a non-stick pan and leave to cool.

In a large bowl over the sifted flour put the mixture of yolks above and the mixture of yeast, flour and milk that has risen in the meantime, then melted and cooled butter and knead.

If you knead by hand, add the butter gradually over 20-30 minutes of kneading, until incorporated into the dough. The dough is always folded and pushed with the back of the palm.

If you knead with a machine (I do so), put the butter with all the final ingredients and knead for 15-20 minutes with the kneading mixer.

When the dough is ready, cover and leave to rise for an hour and 30 minutes.

Beat the remaining 6 egg whites with the sugar until the meringue composition is formed, add the cocoa and chopped walnuts and mix with a spatula or the robot used for mixing, using the mixing paddle.

After leavening the dough

When the dough has risen, pour it on the work surface sprinkled with flour and divide it into 4 equal parts.

Each piece of dough is spread on a not very thin sheet on which the walnut filling is spread evenly and rolled carefully. Knit two parts of dough filled with walnuts and cocoa. Form two cakes that are placed in a tray lined with baking paper.

The cozonacs, placed in trays and covered, are left to rise for another hour and 30 minutes.

Heat the oven to 180˚C 30 minutes before the leavening time elapses. Before putting both cozonacs in the oven, grease them with a beaten egg.

After the first 15-20 minutes of baking, after they have browned well, cover them with aluminum foil so that they do not burn. I stay in the oven for another 40-45 minutes, and at the end it is checked with a long toothpick. I use a skewer for skewers that I carved with a knife. If the toothpick comes out without traces of wet dough, the cakes are ready.

Important: I used stage 3 of 5 of the oven, top-down ventilation, electric oven.


Cocoa and meringue cake recipe

150 sugar
4 yolks
150 butter
10 grams of baking powder
200 ml of sweet milk
200 grams of flour
two tablespoons of cocoa

150 old powder
4 egg whites

  • Preparation for the cake recipe with cocoa and meringue
  1. Turn the oven to 180 degrees and prepare a tray, putting baking paper in it
  2. Separate the egg whites from the yolks
  3. Put the sugar over the yolks and mix very well until the yolks turn white and the sugar melts, thus obtaining a cream.
  4. Over this cream we add butter, at room temperature, cocoa, baking powder, sifted flour and milk, mixing and finally obtaining a composition similar to cake
  5. We put the composition in the tray and put it in the oven for 15-20 minutes, until we notice that it starts to bake, that is, it begins to form a crust on top.
  6. In the meantime, we start to make the meringue, by beating the egg whites very well, after which we gradually add the sugar, we continue to beat until we obtain a firm meringue.
  7. Take the tray out of the oven and pour the meringue obtained over the half-baked dough. We spread it well, with the help of a silicone spatula, so that it is evenly distributed
  8. Reduce the temperature to 150 degrees and put the tray back in the oven for another 20-25 minutes (depending on how our oven bakes) until the meringue hardens. We are careful not to burn the meringue!
  9. When the meringue is cooked, take the tray out of the oven, let it cool for five minutes and, as hot as it is, cut it with a knife, into the desired pieces and then powder it with cocoa.

Note: In the original recipe, as you can see in the second picture above, over the meringue is put a glaze made of 200 grams of sugar, 20 grams of cocoa and 50 grams of butter. For us, however, it seemed too sweet, already having 300 grams of sugar and we preferred the cocoa powder option to "work" a little on the aesthetic side. :)


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Meringue cake menu from Bucharest

The combination of countertop, cream, meringue and. Ingredients for caramel cream :. Cake with walnut and caramel cream. Entremet Melba Peaches and caramel, always a super combination, and hazelnuts give it a. If you remember, some time ago I made some meringue cakes called pavlove, small and filled with yogurt and raspberry jam see link. Whisk the egg whites, add the sugar, beat well until the foam becomes shiny and no longer flows, add the yolks, then the flour and baking powder. Snickers cake with walnuts and caramel. Contains meringue, caramel, mascarpone cream, caramelized nuts and berries.

Dark wet cocoa top, caramel mousse and peanut butter, caramel sauce. When the cream is ready add the caramel, fried and chopped walnuts and. Dec walnut and ness cake, walnut and meringue cake, meringue and ness cake. TiramisuBread Bananas Caramel Tart. The cake is a wonderful combination of meringue with nuts, caramel, sour cream and whipped cream & # 8211 so you will only realize how good the ingredients are. Cake recipe with caramelized nuts and mascarpone cream.

Meringue cake with walnut and vanilla cream. Eclairs, Baked Recipes, Cake Recipes, Dessert Recipes, Fruits, Tarts, Kitchens, Salads.


Homemade coconut and cocoa cake

We present the recipe for 10 delicious homemade cakes, made from natural ingredients, healthy and controlled by our hand, for the enjoyment of the whole family during these holidays, as presented by Mrs. Virginia Musat, friend of the Parents' Council community.

Ingredient:

3.5 kg of white flour
1 tablespoon salt
200 gr sugar
1 l of warm milk
4 yolks + 4 whole eggs
150 gr butter (or margarine)
200 ml oil
2 esente rom
grated peel from 2 large lemons

175 gr fresh yeast
100 gr sugar
1/2 l of warm milk

1.5 kg ground walnuts
grated peel of 1 lemon (or cinnamon)
1 tablespoon cocoa tip
550 gr sugar
For anointed

oil sieves (for greasing trays)
3 eggs
1 tablespoon sour cream


Cakes with meringue, cocoa and walnuts

I prepared two cakes with meringue, cocoa, walnut, lemon and orange peel, raisins and shit.

In a bowl, crumble the yeast and mix well with a teaspoon of sugar (which will activate the yeast), a little warm milk and a little flour. The obtained paste is left to rise for about 15 minutes.

In a large bowl, beat eggs with sugar, then add the rest of the milk, a little flour put in the rain, a teaspoon of salt and incorporate the mayonnaise. Gradually add flour until it is thick. Grease your hands with oil and add more while kneading, if necessary. We need to get a fluffy and thick dough, which is left covered with cling film and left to rise for about an hour (or until it doubles in volume) in a warm place.

Prepare the cream from: beaten egg whites, then mixed with sugar, vanilla sugar, cocoa and roasted walnuts in the oven and ground before.
Grease the work table with a little oil and divide the dough into 2 parts.
Spread the first dough on the table, with your hands, add the filling to taste and all kinds of spices (citrus peel, raisins soaked in a little essence of rum or wine, pieces of shit) and roll like a roll, twist.
I divided the other dough into two smaller doughs, which I spread, I put the filling on one piece and the spices on the other, I rolled and I kneaded the two pieces of dough.
The part without the spices is for me, I put the spices only for mine, so I put signs, let me admit them, hi-hi! :)
After placing the cozonacs in the trays prepared with baking sheet, leave them to rise for about a quarter of an hour, then grease them with a well beaten egg yolk. Bake in the hot oven for about 50 minutes, over low heat, until well browned. When they are ready, take them out and cover them with a kitchen towel, and when they cool, they can be sliced.


Cozonac with nuts and cold-fermented cocoa

  • For the dough:
  • 1 kg of flour
  • 400 ml of milk
  • 200 g sugar
  • 50 g vanilla sugar
  • 10 g of dry yeast
  • 4 yolks
  • 200 ml oil
  • 38 ml vanilla essence
  • 1/4 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 75 g sugar
  • 50 g vanilla sugar
  • 50 g ground walnuts
  • 30 g cocoa
  • 20 g breadcrumbs
  • 100 g walnuts, coarsely chopped
  • a pinch of salt
  • For anointed:
  • 1 yolk
  • 1 teaspoon milk
  • a little poppy for decoration