Other

Cozonac Towards Rosenkrantz


I made the dough in the bread machine. So I "threw" all the ingredients (milk in which the sugar dissolved, eggs, flavors, salt, flour, yeast) in the pan of the bread machine. I left it to knead according to the dough making program. I took the dough out of the machine and I left to rise.


Separately, in a pot with high walls and a diameter of 28 cm, caramelize the sugar. Spread the caramel on the walls of the pot.

After the dough has risen, spread a rectangular sheet about 1 cm thick, which we grease with butter previously mixed with the 6 tablespoons of sugar. Sprinkle walnuts in abundance and what else we want, plus a little orange peel and then roll.

Cut into 6 equal pieces, place them standing in the caramel pot, taking care to leave space between rolls. Leave in a warm place to rise for about 1 hour and then bake for 35-40 minutes.


As soon as we take it out of the oven, we turn the cake on a plate. If we are late with removing it, the caramel sugar will harden and it will be impossible to turn it over.

I wish you good appetite and increase your preparation!


76. Chocolate marquise

Ingredient: eight eggs, a packet of butter, four chocolate bars (two white and two black), six sachets of gelatin and eight tablespoons of sugar.

Method of preparation: Melt half a packet of butter together with two chocolate bars and four tablespoons of sugar, then add four egg yolks. Put the egg whites from four beaten eggs and half of the soaked gelatin on top.
Pour this composition into a bowl and allow to cool. Meanwhile, the rest of the ingredients are once again made into the same composition. When the composition in the refrigerator has hardened, pour the freshly prepared mixture over it and let it cool again. Before serving, garnish with fruit and cream. Recipe sent by Alina M─ârginean


How to make very fluffy cake dough - the simple recipe you can't go wrong with?

I took the eggs, milk and butter out of the fridge a few hours before they reached room temperature. The flour I use is an Italian Manitoba type (type 0) - it can be found in Selgros, Kaufland or other supermarkets (not necessarily the Il Molino brand). It is a strength flour that has a lot of protein or gluten (13 g - see label) and is intended for pastries / bakery products with a long leavening time. Next to it you see the alternative: the Hungarian flour "Totkomlosi buza finom liszt" (ie superior wheat flour) which I have been using for 30 years with perfect results (although it has only 9.8 g of protein). It is well dried and of very good quality.

In short: a wet or weak flour (with less protein) will not absorb liquids properly, will not develop the gluten network and will not lead to the formation of an elastic and fluffy dough.

I put the flour in the robot bowl. I made a hole in which I put the dry yeast (if it is fresh it crumbles) and 60 g of milk at room temperature. I sprinkled a little of the surrounding flour and left everything still for 5-7 minutes.

Meanwhile, I put the rest of the milk (240 g) in a saucepan together with the sugar and grated lemon peel and I warmed them slightly on low heat. Then I turned off the heat and added vanilla (I had natural concentrated paste). If you have emotions about the flour you are using then put only 200 g of milk in the saucepan and keep the remaining 40 g separately (see below if you still need liquid).

I separated the yolks and waited for the sweet and fragrant milk to cool until it reached a temperature close to that of the body (36-37 C). If it's too hot it will destroy the yeast.

I poured the sweetened and flavored milk over the flour with yeast from the bowl, I also put the yolks and salt. The salt is 2% higher than the flour and will perfectly balance the sweets in the dough and filling.

Kneading cake dough

I equipped the robot with the hook for kneading the cake dough and I started it at low speed (so that the flour does not jump out of the bowl), then I increased it to medium kneading speed.

We do not use the triangular palette (leaf type) for heavy doughs because it breaks the fibers of the gluten network! So we use the hook on the right, NOT the palette on the left!

Important: In general, the maximum kneading speed is 25% of the total speed of a robot. If it has 10 steps then step 4 is the maximum for heavy dough. So the average kneading speed will be step 2 out of 10.

The first kneading of the dough for cakes

The first kneading lasted 5 minutes at medium speed. The gluten network is starting to form but is still weak. The dough is soft, creamy. If the dough looks very thick then add the remaining 40 g of milk.

Relaxation break 5 minutes.

The second kneading of the fluffy cake dough

Then I started the robot again (also at medium kneading speed) and I gradually started to incorporate the soft butter, piece by piece. I didn't put the next piece of butter until the previous one was absorbed by the dough. This kneading stage lasted 10 minutes.

Rest break 5 minutes.

Cake dough - 3rd kneading

The third turmoil lasted 5 minutes and the result was wow: an elastic cake dough that can be pulled out of the bowl into long strips that don't break (even if I put my palm under it and spread my fingers). That means working with quality flour! In total I kneaded the dough for 20 minutes + 2 breaks of 5 minutes each. So total time: 30 minutes.


Cozonac RosenKranz

This RosenKranz cake with walnuts and caramel is extraordinarily tasty and is prepared much faster and easier than a traditional cake.

Share with friends:

This wonderful cozonac RosenKranz, with walnut and caramel, is one of the best desserts you can prepare on special days or holidays.

RosenKranz cake is an extraordinary cake, both in shape and taste. It prepares quickly, does not require much work and does not require kneading.

Dressed in a delicious layer of caramel, with a fluffy and fragrant top on the inside, along with the tasty butter and walnut filling, the RosenKranz cake does not look much like a traditional cake, but it will be just as appreciated and loved.


Rosenkrantz Cake - Recipes

grated peel of 1 lemon

1 lgt vanilla essence (or 1 ampoule)

150 g coarsely ground walnuts

Method of preparation :

Caramel : caramelize the 10 tablespoons of sugar in a pan with d = 24 cm, then caramelize the edges of the pan.

It took : mix the yeast with the sugar and with the warm milk, sift the flour and mix it with the rest of the ingredients, then add the mayonnaise above (without leaving it to rise). Knead an elastic dough, about 15-20 minutes.

Spread the dough on the floured table, in a rectangle. Grease with filling : we mix the soft butter at room temperature with the sugar, then we sprinkle coarsely ground walnuts on top. Press with your palms over the nuts, then roll. Cut into 6 equal parts.

Place the rolls in the pan with caramel, then leave to rise for about 1 hour.

Bake in the preheated oven, at 180 degrees Celsius, for about 40 minutes, then cover with baking paper (so as not to burn on top) and leave for about 10 minutes. It is ripe when we knock on it and it sounds empty.

Hot pan, turn it upside down on a plate necessarily. We don't let it cool in the tray, because we won't be able to take it out. Cozonacum we take it out of the pan while the caramel is hot and soft.

Let the cake cool, then slice or break from it and serve.


Rosenkrantz Cake - Recipes

grated peel of 1 lemon

1 lgt vanilla essence (or 1 ampoule)

150 g coarsely ground walnuts

Method of preparation :

Caramel : caramelize the 10 tablespoons of sugar in a pan with d = 24 cm, then caramelize the edges of the pan.

It took : mix the yeast with the sugar and with the warm milk, sift the flour and mix it with the rest of the ingredients, then add the mayonnaise above (without leaving it to rise). Knead an elastic dough, about 15-20 minutes.

Spread the dough on the floured table, in a rectangle. Grease with filling : we mix the soft butter at room temperature with the sugar, then we sprinkle coarsely ground walnuts on top. Press with your palms over the nuts, then roll. Cut into 6 equal parts.

Place the rolls in the pan with caramel, then leave to rise for about 1 hour.

Bake in the preheated oven, at 180 degrees Celsius, for about 40 minutes, then cover with baking paper (so as not to burn on top) and leave for about 10 minutes. It is ripe when we knock on it and it sounds empty.

Hot pan, turn it upside down on a plate necessarily. We don't let it cool in the tray, because we won't be able to take it out. Cozonacum we take it out of the pan while the caramel is hot and soft.

Let the cake cool, then slice or break from it and serve.


Cozonac RosenKranz

I received this recipe by email and searching the net I found it on many blogs (Salt in dishes, Flavors and colors, Gabriela & # 8217s blog and maybe many others. The truth is that it looks good, because of the burnt sugar it is called Kranz, and the German lady to whom the original recipe belongs may be called Rosa.

Ingredient: 400 g flour, 2 whole eggs, flavors (I put the essence of rum and oranges), a pinch of salt, 110 g milk, 1 packet of dried broth (or a fresh cube), 3 tablespoons of milk sugar, 130 g butter, 6 tablespoons sugar for butter, 10 & # 8211 12 tablespoons sugar for caramel, chopped walnuts, cocoa, cinnamon (depending on what you have around the house). ingredients

Method of preparation: Caramelize the 10 & # 8211 12 tablespoons of sugar, which cover the bottom and walls of a saucepan.

In a bowl sift flour, put eggs, salt and flavors. Separately, the yeast dissolves in the slightly warm milk and sweetened with the 3 tablespoons of sugar.

Then, without letting it rise, pour it slowly, a little over the flour with eggs and flavors mixed beforehand. Knead a little, about 10-15 minutes, on the work surface, lightly floured.

Spread a sheet, as rectangular as possible, about 1 cm thick.

And grease with butter mixed with the 6 tablespoons of sugar. Sprinkle with walnuts and press lightly with your palm to adhere to the layer of butter (I added a little cocoa).

Which are placed in a pan lined with caramel sugar.

Slightly larger spaces are left between these rolls, because they will increase in size for 1 hour.

A chalk with a diameter of 24 cm is recommended. The rolls are not greased with anything before being put in the oven, because the face of the presentation will be the bottom one, with caramel. Bake for 35-40 minutes at 180 degrees Celsius.

BASIC RULE
As soon as it is taken out of the oven, the cake is turned upside down, so hot, on a plate, otherwise, if it is left to cool, the caramelized sugar will harden, making it impossible to remove it from the pan.

It is a quick, effective, fluffy and crunchy cake at the same time. It's special.


Vladu Bucataru - Quick recipes with pictures

Fast and international cuisine, explained to everyone! Recipes with pictures!

Crispy cake like a rose - Rosenkrantz

We tried to make a new type of cake on the occasion of Easter 2012. We were inspired by gourmandine.ro and we decided to make this fluffy cake inside, crispy and attractive on the outside. It is also called Rosenkrantz or German cake.

  • 400 gr flour
  • 2 eggs
  • 2 sachets of vanilla sugar
  • Peel a lemon
  • 2 vials of rom
  • 110 ml milk
  • 1 sachet of dry yeast
  • 75 gr sugar
  • 130 gr butter
  • 150 gr sugar
  • 100 g walnuts
  • 200 gr sugar for lining the pan with caramel

The 200 gr sugar is put in a round pan with a diameter of about 23-24 cm. Put on low heat and mix continuously with a wooden spoon until the sugar melts and the caramel is formed.

When the melted sugar turns brown, caramelize the pan, spreading the caramel over the entire surface of the pan, including its walls.

In a large bowl, put the previously sifted flour for loosening. Make a nest in the middle and put: eggs, vanilla sugar, lemon peel and rum essence. Knead a crust, gradually adding the mixture of milk, sugar and yeast.

After about 15 minutes of kneading, spread the dough on the work surface. It is desired to obtain a rectangle about 1 cm thick.
Spread the mixture of butter and sugar over the sheet and then the walnut. The walnut must be pressed into the cream so that it does not spread.

Divide the roll into 6 parts and cut carefully by placing the pieces in the flower-shaped caramel pan, at a distance from each other.

Leave to rise for about an hour or so. I put it in electric oven at 40 degrees Celsius, top-down mode.
After fermentation, the cozonac should be raised as follows:

Place in the preheated oven at 180 degrees Celsius, top-down mode, level 2 (the level I think depends on the oven), for about 30-40 minutes.
To test whether or not it is done, insert a toothpick from place to place. If there are traces of coca on the toothpicks, then they must be left to bake.

After baking, cake must be removed IMMEDIATELY from the pan, by overturning on a tray. If it is not removed immediately, then the caramel will harden and the cake will not be able to be removed from the pan.


Cozonac RosenKranz

I received this recipe by email and searching the net I found it on many blogs (Salt in dishes, Flavors and colors, Gabriela & # 8217s blog and maybe many others. The truth is that it looks good, because of the burnt sugar it is called Kranz, and the German lady to whom the original recipe belongs may be called Rosa.

Ingredient: 400 g flour, 2 whole eggs, flavors (I put the essence of rum and oranges), a pinch of salt, 110 g milk, 1 packet of dried broth (or a fresh cube), 3 tablespoons of milk sugar, 130 g butter, 6 tablespoons sugar for butter, 10 & # 8211 12 tablespoons sugar for caramel, chopped walnuts, cocoa, cinnamon (depending on what you have around the house). ingredients

Method of preparation: Caramelize the 10 & # 8211 12 tablespoons of sugar, which cover the bottom and walls of a saucepan.

In a bowl sift flour, put eggs, salt and flavors. Separately, the yeast dissolves in the slightly warm milk and sweetened with the 3 tablespoons of sugar.

Then, without letting it rise, pour it slowly, a little over the flour with eggs and flavors mixed beforehand. Knead a little, about 10-15 minutes, on the work surface, lightly floured.

Spread a sheet, as rectangular as possible, about 1 cm thick.

And grease with butter mixed with the 6 tablespoons of sugar. Sprinkle with walnuts and press lightly with your palm to adhere to the layer of butter (I added a little cocoa).

Which are placed in a pan lined with caramel sugar.

Slightly larger spaces are left between these rolls, because they will increase in size for 1 hour.

A chalk with a diameter of 24 cm is recommended. The rolls are not greased with anything before being put in the oven, because the face of the presentation will be the bottom one, with caramel. Bake for 35-40 minutes at 180 degrees Celsius.

BASIC RULE
As soon as it is taken out of the oven, the cake is turned upside down, so hot, on a plate, otherwise, if it is left to cool, the caramelized sugar will harden, making it impossible to remove it from the pan.

It is a quick, effective, fluffy and crunchy cake at the same time. It's special.


Put a little warm milk (of the total amount), in a bowl, together with the yeast, 1 tablespoon of sugar and 1 tablespoon of flour, mix well and leave to rise. Mix the yolks with a little salt. Put the rest of the milk on the fire and melt the sugar in it. Leave to cool. When warm, add sour cream, lemon peel, vanilla sugar, egg yolks and rum essence and mix. Melt the butter very little until it reaches like a sour cream.

put the liquid in the tub, flour and yeast and choose the DOUGH program. Turn on the appliance. After gathering all the ingredients, you can see the consistency of the dough. If it corresponds, add the butter teaspoon by teaspoon, letting it knead well every time. Add the butter in 20 minutes. After it has stopped kneading, the program is interrupted and restarted. Now add the oil, teaspoon by teaspoon, letting it knead well every time. We let the program continue and wait for the dough to rise. Be careful not to get out of the tub!

In a plastic bowl, sift the flour, make a hole in the middle, add the milk and mix with a little flour, then add the yeast and continue to knead. After all the ingredients have been gathered and the dough corresponds to the consistency, add the melted butter, little by little, kneading well each time. Then incorporate the oil, doing the same. It is left to grow.

Meanwhile, we prepare the filling:

100 g of walnuts and about 60 ml of milk are boiled with 3 tablespoons of sugar, stirring constantly. After the sugar has melted, add 1 tablespoon and a half of cocoa and mix well. After it has cooled, add the rum essence, raisins and jam fruits (wash, wipe well between 2 napkins and cut into pieces).

In a saucepan with diam. 26 cm, caramelize 6 tablespoons of sugar that is spread evenly on its walls, then leave to cool. Sprinkle the work table with flour, turn the crust over and press lightly with your hands to get the air out of it. Spread a rectangular sheet 1 cm thick on which to place the filling.

Roll and cut into 8 equal pieces. Place the 8 rolls in the pan, with the cut on top, 7 on the edge and one in the middle. Bake on low heat.

After baking, the rosenkranz cake is immediately turned over on a wooden chopper and left to cool.


Similar recipes:

Cozonac with walnut cream and cheese

Cake recipe with cottage cheese filling and cream of walnuts and cream

Cozonac with ground walnuts

Cozonac stuffed with cocoa, ground walnut, shit and raisins, flavored with lemon and orange peel, rum essence and vanilla sugar

Cake with nuts and raisins

Cake recipe filled with walnut and raisin kernels, flavored with rum and vanilla essence

Cake with nuts

Cake recipe with walnut and cocoa core filling, flavored with rum and vanilla essence

Cozonac with rum and poppy seeds

Cake recipe with poppy seeds, flavored with rum and vanilla essence and grated lemon peel


Video: Wasp Nests CC Eng Sub. JamilaCuisine (October 2021).