In a large bowl, sift the flour twice, is the advice of Bertoni D Albert, to make the cake fluffier. In lukewarm milk add, dry yeast, sugar, egg yolks mixed well, salt powder, orange peel, lemon mix until all ingredients are incorporated. The obtained cream is added over the flour and the kneading begins. I admit that I put Thor, the planetary mixer, to work, after all the ingredients were incorporated and a slightly sticky dough was obtained, the oil was added and it was kneaded until an elastic dough was obtained.
Leave the dough to cool, carefully in a larger bowl, covered until the next day, or at least 3 hours in the refrigerator.
The next day, remove the dough from the cold, turn it over on the work table, divide it into two balls, which are then stretched and filled with different fillings.
For the walnut filling, beat the remaining egg whites from the dough, add rum essence.
The first sheet is greased with homemade caramel, you can find the recipe here: http://panacris.blogspot.ro/2016/01/caramel-preparat-in-casa.html, then the coconut, then roll.
Spread the walnut cream on the second sheet and sprinkle with cocoa powder, which is then rolled. The two rolls obtained are intertwined, then placed in the cake pan lined with parchment paper and left to rise for approx. 30 minutes, still cold.
Grease the cake with beaten egg, then sprinkle with vanilla sugar, leave to rise, then bake in the preheated oven for approx. 45 minutes at 180 degrees.
Good luck and good luck!
How to eat coconut
Even though coconut has become quite popular in our country, it is still not very well known how it is consumed. Here are the steps to follow:
Place the coconut on a hard surface with the holes or notches facing up. Hold the bottom of the coconut firmly with one hand or support it on a rolled cloth. With your other hand, try sticking a sharp knife into each of the three coconut holes until you pierce it. Drain the coconut water from it. The outer shell of a coconut is so hard that it cannot be cut with an ordinary knife. To break a coconut, take a hammer and hit the knife with which you made the crack, until it cracks. Then remove the core and clean it of the traces of the shell.
What is coconut water
Often confused with coconut milk, coconut water is what you hear when you take a fresh walnut and shake it. It is rich in electrolytes: potassium, calcium, sodium. The presence of electrolytes in the body is critical for the functionality of nerves and muscles, hydration and maintaining the pH level in the blood.Coconut water can be kept in the refrigerator for up to 24 hours.
Coconut milk can be found in supermarkets or can be made at home. It is used in cooking various dishes and the "cream" of coconut, a fatter milk, is generally used in sweets.
Coconut oil is extracted from the white walnut kernel. In tropical islands, this oil is a major source of fat. It has one of the most varied applications: in cooking, in medicine and in industries.
Ingredients and preparation
Here are the ingredients you need to prepare it:
The first countertop
Whisk the egg whites with the 7 7 tablespoons of sugar and water. Mix well, then add the egg yolks and flour. Put the dough in a pan greased with flour and bake.
The second countertop for the Regina Maria cake is made from:
- 6 eggs
- 250 grams of sugar
- 150 grams of walnut / coconut
- 2 tablespoons flour
Here, too, the method of preparation is not difficult. Separate the eggs and beat 6 egg whites with 250 g sugar, then add 150 g of coconut and 2 tablespoons of flour. Bake the same as the first countertop. Allow the tops to cool to room temperature.
For cream, you need:
- 6 yolks
- 8 tablespoons powdered sugar + another 4 tablespoons
- 300 g butter
- vanilla essence.
The cream is made from the remaining yolks from the second countertop, which is mixed with powdered sugar and boiled together on steam until thickened. Leave to cool and then mix with the butter rubbed the foam with the 4 tablespoons of powdered sugar. Add vanilla essence as much as we like. And that's it!
Christmas cake recipes
Cake tops with caramel cream and chocolate:
The partially melted butter is mixed with the sugar and a pinch of salt until it becomes creamy. Then add the eggs one at a time, mixing well after each one, the milk, the vanilla essence, the grated tonka bean and the yoghurt. At the end, sift flour, cocoa and baking powder into the bowl. Mix well until the composition becomes homogeneous. This will have the consistency of a thicker cream. Depending on the flour and the type of cocoa, you may need to add a little extra milk.
The composition for the countertop is divided into 6 parts and we will bake 6 thin countertops, in a tray 26 cm in diameter, lined with baking paper, over medium heat (150 degrees electric oven with ventilation). The baked countertops are removed on a grill and left to cool with the baking paper.
Chocolate cream for cake:
The broken chocolate pieces, mixed with whipped cream, melt in a bowl over low heat. Stir continuously until the chocolate is melted, without boiling. Cool the bowl until the cream cools very well and begins to harden. The cooled cream is mixed a little, for homogenization, then the mascarpone and vanilla essence are added. Mix well. Set aside 2 tablespoons of cream, which we will use for decoration.
Caramel cream for cake:
We caramelize the sugar in a saucepan. When it has become liquid and amber, carefully pour 100-150 ml of milk and set aside until the caramel melts. Separately mix the starch with the rest of the milk. When the caramel is melted, put the pan back on the fire. When it reaches the boiling point, pour the milk with starch and mix well until the composition thickens. Set aside and leave to cool.
Put a food foil over the lukewarm cream and let it cool until it cools down very well. In the cooled cream, add the mascarpone and mix well until smooth.
Assembling cake with caramel cream and chocolate:
We put the creams in 2 poshs to which we attached a dui with a round tip. We distribute them between the 6 countertops, we put the caramel cream in the middle. Wrap in cling film and refrigerate for a few hours (preferably overnight).
I & # 8222 wrapped the edge of the cake in a strip of chocolate lace.
- cut a piece of baking paper the size and height of the cake.
- melt 100 g of chocolate on a steam bath, put in a thicker bag and cut a fine corner.
- & # 8222draw & # 8221 the chocolate baking paper
- put the strip of baking paper around the cake and let it cool for a few minutes
- carefully peel off the baking paper
For decoration I used cream cheese, plus the 2 tablespoons of chocolate cream
- whipped cream / liquid whipped cream (200 ml) until it starts to take on consistency
- add 1 tablespoon vanilla powdered sugar and cream cheese (150 grams) and mix until the cream becomes firm
- put the cream in a posh alternating it with the chocolate cream and garnish as desired
Chocolate cake with coconut and raspberry
A tasty and healthy chocolate cake, without sugar and without gluten, is waiting for you on this page. I replaced the unhealthy one with dark chocolate and cocoa, coconut sugar and almond flour. Here's a diet-worthy cake. Paleo, for example.
One serving contains: 129 Calories, 12 g Carbohydrates, 3 g Protein, 8 g Lipids, 1 g Fiber
Ingredients for 12 servings
- Coconut - flakes (100 g)
- Ricotta cheese (100 g)
- Diamond sugar substitute (50 g)
For decoration: Ground pistachios (50 g), Coconut flakes (50 g), Low-fat cocoa
Method of preparation
- Mix the ricotta with the sugar substitute until smooth and melt the substitute.
- Slightly incorporate the coconut flakes and mix until a moldable paste is obtained, from which nut-sized balls are formed.
- Take 3 bowls: in one you put ground pistachios, in another cocoa powder, and in the last coconut flakes. The balls are divided into 3 equal piles, which are rolled through one of the bowls, obtaining differently colored and flavored candies.
- Refrigerate until ready to serve.
The coconut candy recipe is just one example of a dessert you can find in the KiloStop Fit Bunny Easter recipe book. It contains appetizers, soups and salads, main courses and desserts.
The book is specially designed by me and my colleagues for people who want to stay during the Easter holidays but at the same time to enjoy traditional dishes.
The book contains 60 delicious recipes, including traditional Easter dishes:
- lamb borschtat only 86 Calories per serving
- Lamb tripe at only 125 Calories per serving, compared to 218 as it contains the normal drob
- Easter with cheese and raisins at only 126 Calories per serving, with 180 Calories less than the usual Easter
- raisin cake at only 206 calories per serving, compared to over 300 as a normal cake has
It is practically a book of spring recipes, with dishes specific to this period, to help you stay during the Easter Holidays or to lose a few kilograms enjoying the products specific to this season.
So take advantage and make a gift for yourself or a loved one, because this week you can find the KiloStop Fit Bunny recipe book at a special price!
Cozonac woven with walnut and cocoa
We can't let the holidays go by without a cake woven with walnuts and cocoa on the table! And since our junior doesn't eat cakes or other sweets at all, but instead prefers 2-3 slices of fresh cake, I make him happy too. On top of that, you can't match the smell of home-baked cake: it's just how the holidays smell!
I will not hide the fact that a few years ago, it seemed almost impossible for me to ever make a cake, knowing how much work there is for him. And how much you have to worry! And how much care you have to take care of the dough, so that it grows beautifully and well!
I hardly took my heart in my teeth and I started alone, on my head, to prepare my first cake (around the age of 25) and a disaster came out: it didn't grow at all! at least it tasted good but dense and beaten, like I beat the anvil. I was not discouraged (and I urge you to do the same) and I repeated the experience at the first opportunity.
And slowly, I unraveled the mysteries of the leavened dough, which pampered me with the fluffiest dishes. From then until now, it seems like light years have passed and I have also filled the kitchen with a series of faithful robots, from which I am no longer separated even in my head. Thus, kneading has simply become a pleasure! It doesn't matter that I don't have enough power to knead the dough to make the robot do this, with the same result!
Coconut and halva cake & # 8211 one of the most successful cakes
Last week I celebrated my son's birthday and made a special dessert. The coconut and halva cake was a real hit. From my point of view, this is one of the most successful cakes.
- 4 eggs, 150 g sugar
- 160 gr wheat flour, 2 tablespoons cocoa
- 1 tablespoon potato flour
- 2 teaspoons baking powder, 1 tablespoon coffee
- 1 tablespoon vinegar, 1 tablespoon rose syrup
Ingredients for cream with halva:
Ingredients for coconut flake cream:
- 400 gr Greek yogurt
- 2-3 tablespoons powdered sugar
- 250 ml liquid cream 30%
- 3 tablespoons coconut flakes
Method of preparation:
We prepare, for the beginning, the dough. Beat the eggs with the sugar until you get a fluffy foam. Mixing with the mixer at the lowest speed, add wheat flour mixed with potato flour, baking powder and cocoa.
At the end, add a tablespoon of vinegar, a tablespoon of coffee and a tablespoon of rose syrup. Pour the dough into a tray lined with baking paper and bake for 30-40 minutes at a temperature of 180 degrees.
Let the countertop cool, then cut it in three. Syrup the 3 countertops with tea.
We prepare the coconut cream. Using the mixer, beat the liquid cream with the powdered sugar until you get a firm whipped cream. Reduce speed and gradually add coconut flakes and Greek yogurt. Mix well.
Put the cream in the fridge for a few minutes, so that it hardens a little.
Put in a pan broken white chocolate in pieces, butter, sugar and milk. Let the ingredients melt over low heat. We mix continuously. Crush the halva and add it to the mixture of melted ingredients. Mix vigorously to obtain a smooth cream.
Take the cream off the stove and let it cool slightly.
Spread half of the coconut cream over the first countertop. Add the second top, and grease it with halva cream. Add the last top and pour the remaining coconut cream on top.
Decorate the cake with grated chocolate. Put the cake in the fridge overnight. The next day, we can cut it and serve. Good appetite and increase cooking!
Tips and tricks for the best Walnut Cozonac:
-Fry the walnuts in the oven for 5-7 minutes at 180 degrees to intensify the flavor and make it more crunchy.
-Make sure all ingredients are at room temperature before kneading the dough. It is best to take them out of the fridge the night before.
-If you can't knead the dough, you can use the stretch & ampfold technique: grab the dough from the outside, spread it up, then fold it in half. Repeat.
& # 8211 The dough should be soft and elastic. It will be sticky at first, but it should be kneaded with your hands greased with butter until you feel it is fluffy and no longer sticks to your fingers. When it has reached this consistency, let it rise for an hour and an hour and a half in an oiled bowl next to a heat source, covered with a towel. The dough should double in volume.
-When the dough is high enough, put it on the worktop, knead it for a few more seconds and divide it into 4 equal portions. The amount of dough will be enough for two cakes. Roll each ball of dough into a rectangular sheet with the rolling pin or hands. I spread the sheets by hand and made them about an inch thick.
-For sugar and cocoa, the amounts may vary depending on your taste. I put 200 grams of sugar (about a cup) and 5 tablespoons of cocoa. You can use whatever essences you like & I used rum essence and some orange peel.
-After you have braided the cozonacs and put them in the trays, let them rise for another half hour before putting them in the oven.
-Make a syrup of water and sugar and grease the freshly baked cakes with it. Then cover them with a damp towel. This will help soften the crust and get a special shine.