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Dessert cake with lard in the dough

Dessert cake with lard in the dough

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As with any cake batter, all ingredients should be kept at room temperature for about 1-2 hours before use.

Sift the flour twice to aerate it. In the middle of the flour, where we make a hole, we put the yeast and a spoonful of sugar. Pour a little warm milk and mix the yeast with the sugar until liquefied, then cover the bowl and wait for the yeast to activate.

Separate the egg whites from the yolks and sprinkle salt on top of each other. We leave the egg whites aside for the filling.

Rub the yolks well with salt, to intensify their color, then with the sugar that we grind together with the vanilla sugar. Add the lard, cream and essences over them.

Homogenize the composition well.

When the yeast is activated and blisters form, add the warm milk and the yolk composition and mix them all with the flour on the edges.

Knead the dough and transfer it to the table greased with hot oil. Knead it with your hands, also greased with oil, until the dough incorporates the oil well.

Regardless of the fact that I use the mixer to knead the dough, in the end I also knead it with my hands, so I know if there is still a need for flour or fat.

Cover the cake batter with a kitchen towel and leave it to rise in a warm place for about an hour.

Meanwhile, we prepare the filling for Cozonac with lard in dough and nuts with chocolate.

We grind the walnut almost finely and put it in a bowl. Pour hot milk over it and mix intensely to scald. The scalded walnut will consistently increase its volume. Let it cool until the dough is leavened, then mix it with the dark chocolate flakes and the rum essence.

Mix the egg whites, then gradually add the sugar and mix until you get a firm meringue. Incorporate this meringue into the composition of chocolate nuts.

Divide the dough into two parts that we spread on the greased table, in two sheets of 5-6 mm thick. Spread the composition of chocolate nuts over them, roll them and place them in trays lined with baking paper. I simply rolled one cake and braided the second one. Cover the trays with a towel and let the dough rise for another 40-45 minutes, or until it exceeds the edges of the trays.

Meanwhile, turn the oven to 170 degrees.

Mix an egg with 1/2 teaspoon of milk and grease the cozonacs with this mixture, using a brush.

Bake the cozonacs at 170 degrees for 50 minutes, or even an hour.

Cheese recipe as in childhood! Fluffy, with cake dough!

This cheese recipe tastes like childhood. The cakes are absolutely delicious!

Ingredients: Flour 400 g, lard 150 g, milk 200 ml, yeast 40-50 g, sugar 2 tbsp, salt. Filling: sweet or salty cheese 200 g, 1 egg, 50 g sour cream, 1 tablespoon grated flour, vanilla sugar, salt.

Preparation: In the sifted flour, make a place in the middle and put the well-greased lard. Knead with salt, then gradually add the warm milk, in which the yeast and sugar have dissolved. Knead the dough further until it starts to come off the bowl. Let it rise slowly. Spread a large sheet of dough, not too thin, cut into squares of 8-9 cm, put the filling with a spoon on top, bring the corners in the middle, in the shape of an envelope, pressing lightly with your finger soaked in water to glue.

Grease with egg. Depending on the taste, you can put grated cheese on top, then put it in the oven at the right heat.


  1. Salem


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