Traditional recipes

Walnut and poppy cake

Walnut and poppy cake

* We are preparing for the beginning leaf so:

1. Turn on the oven to heat. We are preparing a tray of about 33/35 lined with waxed paper.

2. Sift flour into a bowl with baking powder and a pinch of salt.

3. Put the egg whites in a bowl, add water and beat everything well until you get a foam.

4. Add the sugar. Continue beating until the sugar melts completely and the foam is hard, shiny and stays on the phone.

5. Add the yolks, mix lightly, then put the flour mixture in turn and with a whisk, with light movements from top to bottom, mix everything.

6. Take a third of the whole composite and put it in another bowl. Add coconut over it and incorporate it easily.

7. In the remaining composition we put the poppy and walnut. Also, we homogenize easily.

8. Pour the composition with walnuts and poppy seeds in the previously prepared tray, level lightly with a spatula, then put the coconut composition on top. Also, level lightly.

9. Put the pan in the oven over medium to high heat until the cake is golden and passes the hollow test.


10. When it is ready, take it out and let it cool.

* We are preparing syrup so:

1. Mix all the ingredients in a bowl until the sugar melts.

* In the meantime we are preparing cream so:

1. In a bowl, mix the yolks well with the sugar, starch, cocoa and about 50 ml of milk. Put the rest of the milk in a saucepan to boil on the fire.

2. When the milk starts to boil, pour the yolks and with a whisk, stir constantly until the composition begins to thicken and looks like a pudding.

3. When it is ready, take the pan off the heat and let it cool.

4. Mix the resulting pudding when it is cooled with whipped cream separately and at the end add the rum essence. We must have a fluffy cream.

5. Syrup the top well, grease the surface of the cake with chocolate cream, sprinkle a little more poppy seeds or ground walnuts ... whatever we want ... after which the cake is ready to serve.

I wish you all the best !!!


Recipe of the week: Noodles with walnuts and poppy seeds

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Quick and cheap cake recipes

I don't think I have to say it anymore, I think everyone knows that nowadays most of us live more on the run. Go to work, take the child from school, take him from school, do homework, clean and make food. How do you have enough time for everything?

It's also normal to sometimes panic when it comes to cooking because you don't know what. And, after you still managed to put a soup, a dish on the family table, you are asked "mommy, don't you have something sweet?"

Well, today's post is made especially for you. You should know that I am in this situation too and I understand very well what you are going through, so most of the recipes here on the blog are simple, quick and easy to make recipes that will not keep you in the kitchen for long.

Today I decided to go straight to dessert and make a collection of quick cake recipes that you can make for your family but that won't take you long to prepare. Let's see together what I thought.

To get to the recipe, click on the name of the recipe!


Walnut cake recipes: fluffy FRANZI SCHNITTL

Being so long under Austro-Hungarian occupation, it is no wonder that Transylvania was massively inspired by the eclectic sweets of Vienna. Here's what a wonderful cake & icircti cake we suggest below!

Ingredient:

  • - 4 eggs
  • - 100 g of sugar
  • - 100 g of flour
  • - a salt knife
  • 1 sachet of vanilla sugar

Walnut cream:

  • - 150 g ground walnuts (lightly fried & icircnainte)
  • - 125 ml of milk
  • - 10 g of food starch
  • - 125 g of sugar
  • - 1 sachet of vanilla sugar
  • - optional: 1 tablespoon of good rum
  • - 250 g butter with min. 80%, soft

-150 g of fine apricot jam

Method of preparation:

  1. Prepare the sponge cake top. Start by separating the egg whites from the yolks, beating them with a pinch of salt.
  2. Add the sugar and vanilla and continue to mix until you get a strong meringue.
  3. Include egg yolks and mix.
  4. Incorporate flour and mix.
  5. Place the countertop in a tray and bake the browned sponge cake.
  6. To prepare the cream, dissolve the starch in a cup of milk.
  7. Bring the rest of the milk to a boil, along with the sugar and vanilla. When the preparation boils, add the starch and simmer for a few more minutes.
  8. Pour the ground walnuts, mix well and leave on the fire for another 2-3 minutes.
  9. Allow the cream to cool and add the soft butter.
  10. Cut a third of the top, thick, and without stirring, then add cream.
  11. Stir again and include the rum, if you have used it.
  12. Cover the top with apricot jam or marmalade and then spread the walnut cream.
  13. Refrigerate for an hour.
  14. Melt the dark chocolate with whipped cream and stir.
  15. Pour the icing over the cake.
  16. Decorate to your liking and then put back in the fridge for 6-8 hours.

Cake with poppy seeds and coconut

Method of preparation: Top preparation: Whisk the egg whites together with the sugar. Add poppy seeds and coconut to the composition, then mix the ingredients well. The flour is mixed with the baking powder and added over the composition. Mix well and pour the obtained composition into a tray lined with baking paper. Bake for about 25-30 minutes in the oven heated to 180˚. After baking, remove from the pan and leave to cool on a grill.

Cream preparation:Rub the yolks with 150g of sugar and vanilla sugar until they become frothy. Over the composition add 3 tablespoons of flour and mix well. Pour the milk and bring the composition to a boil, taking care to mix in the cream until it thickens. After it is thick enough, it is cooled. The butter is mixed with foam and added over the cream, then it is mixed for about 2-3 minutes until a fine cream is obtained.

Cake assembly:Spread the cream evenly over the counter. On top of the cream, place a layer of biscuits soaked in a syrup made of 4 tablespoons of sugar, 100ml of water and a rum essence. Over the biscuits, glaze with melted chocolate in a bain marie. Let the cake cool for about 2 hours before serving.


Fluffy cake with poppy seeds and walnuts!

Cozonac "Crown" with poppy seeds and walnuts - big, festive and handsome! Tasty filling and delicate fluffy dough based on yolks.

INGREDIENT:

For the dough:

& # 8211 20 g of fresh yeast (or 7 g of dry yeast)

& # 8211 80 gr of butter at room temperature

For walnut filling (for ½ cozonac):

For poppy seed filling (for cozonac ½):

For the glaze:

METHOD OF PREPARATION:

1. Prepare the dough. Mix the milk with water and heat the liquid a little so that it is warm but not hot.

2. Add yeast and mix.

3. In the bowl in which you will knead the dough, transfer the yolks, sugar and vanilla sugar, then mix well with the whisk.

4. Pour the mixture with the yeast, mix, gradually incorporate the flour and salt and knead the dough.

5. When the dough gathers into a ball and comes off the walls of the bowl, add the soft butter in several batches and continue to knead.

Advice. The dough can also be kneaded with the help of the planetary mixer: combine all the ingredients, mix the dough, and at the end incorporate the butter, which can also be cold.

6. Transfer the dough to the work surface sprinkled with flour and knead until smooth. In total, the kneading process takes about 15 minutes. The final dough must be non-sticky, soft, delicate and maintain its shape well.

Advice. You can roll up the worktop as needed.

7. Grease a bowl with oil, place the dough, cover and leaven for 1.5-2 hours, during which time it will increase in volume about 3 times.

8. Prepare the poppy seed filling. Wash the raisins and cut them into small pieces. Pour water over the poppy seeds and boil it for 30-40 minutes or until it becomes soft, removing the foam. Transfer it to the sieve and drain the liquid as well as possible.

Advice. Taste the poppy, it must be sweet. If it is bitter, it means it is old and we do not recommend using it.

9. Pass the poppy through the meat grinder 3 times, using the smallest sieve.

10. Add sugar, honey and mix well.

11. Add the soft butter and raisins, mix and the filling is ready.

12. Prepare the walnut filling. Grind the walnut kernels with a blender or special grater, add powdered sugar and mix.

13. Bring the milk to the boil, gradually pour it into the walnut kernel and mix.

Advice. Do not add all the milk at once, so as not to get a too liquid filling.

14. Transfer the dough to the floured work surface, without working it, and spread a rectangular top (35 * 55 cm).

15. On one half of the dough spread the poppy seed filling, and on the second - the walnut kernel filling.

Advice. The walnut filling is more viscous and harder to stretch.

16. Roll a roll tightly, glue the edge, transfer it to the baking paper, cut the ends a little and join them.

Advice. If you don't trust the paper, you can additionally grease it with oil.

17. Cut the crown into segments about 4 cm thick and twist them in one direction.

Advice. Use a serrated knife, a very sharp one or a squeegee.

18. Cover the cake with plastic wrap and leave to rise for about 1 hour.

19. Grease it with beaten egg and put the tray in the preheated oven at 190 ° C for 35-40 minutes, until browned. Allow it to cool completely.

20. Prepare the glaze. Pour a little hot water into the powdered sugar and mix with a spoon, rubbing enough to get a thick icing.

21. Grease the cake with icing and sprinkle with candied fruit cut into small pieces.

Advice. The icing is not just for the look, it keeps the cake longer fresh. It is very convenient if you have decided to prepare the cake 1 day before the holiday.

The cake has a delicate and fluffy dough, and the filling is juicy. It's sweet and extremely tasty!


Similar recipes:

Poppy and coconut cake

Cake recipe with poppy seeds, biscuits, white and dark chocolate and coconut, flavored with rum essence

Cake with three kinds of chocolate

Cake cake with creams prepared from three kinds of chocolate (white, with milk and bitter-black)

Poppy pie

Lintzer dough pie, filled with poppy seeds and breadcrumbs

Beigli rolled with poppy seeds

Beigli roll recipe made of leavened dough, filled with poppy seeds, lemon peel, candied orange peel and vanilla

Poppy strudel

Homemade strudel recipe with poppy seeds and raisins, with sheets prepared from flour, otent, lard, salt and eggs


Walnut and poppy seed roll - an old recipe from Transylvania

  • Walnut and poppy seed roll (Maria Maria / Epoch Times) Walnut and poppy seed roll
  • The main ingredients (Maria Maria / Epoch Times) The main ingredients
  • Dough preparation (Maria Maria / Epoch Times) Dough preparation
  • The dough is rolled into a ball and then wrapped in foil and left to cool for 30 minutes. (Maria Maria / Epoch Times) The dough is rolled into a ball and then wrapped in foil and left to cool for 30 minutes.
  • Preparing the walnut filling (Maria Maria / Epoch Times) Preparing the walnut filling
  • Half of the beaten egg whites are added to the walnut filling (Maria Maria / Epoch Times) Half of the beaten egg whites are added to the walnut filling
  • Preparing the poppy seed filling (Maria Maria / Epoch Times) Preparing the poppy seed filling
  • Take the dough out of the fridge and divide it into 8 equal parts. (Maria Maria / Epoch Times) Take the dough out of the fridge and divide it into 8 equal parts.
  • On each side, roll out a rectangle of dough that is greased with filling. (Maria Maria / Epoch Times) On each side, roll out a rectangle of dough that is greased with filling.
  • The rolls are placed in a tray, leaving a distance between them. (Maria Maria / Epoch Times) The rolls are placed in a tray, leaving a distance between them.
  • Grease the rolls with egg yolk on top, let the egg dry for a few minutes then put in the oven (Maria Maria / Epoch Times) Grease the rolls with egg yolk on top, let the egg dry for a few minutes then put in the oven
  • Bake for about 30 minutes, until nicely browned, then remove from the oven and test with a toothpick if baked inside. (Maria Maria / Epoch Times) Bake for about 30 minutes, until nicely browned, then remove from the oven and test with a toothpick if baked inside.
  • After cooling, the roll is sliced ​​and ready to serve (Maria Maria / Epoch Times) After it cools, the roll is sliced ​​and ready to serve

Also called Hungarian cake, saviecuţă, baigli or bejgli, depending on different areas of the country, the roll with walnuts and poppy seeds is a very tasty dessert, with a fragile and thin dough and a rich filling full of vanilla and lemon flavors.

This variant of preparing the roll is an old recipe that my mother received more than 50 years ago from a Saxon neighbor, who is very good at cooking. At that time, butter was rarely used in dough, with lard being preferred because it was found in abundance. But the butter gives a finer taste, and the dough cracks less when used than lard.

Ingredient:

2 tablespoons butter or lard,

6 tablespoons sour cream,

walnut filling (for 4 rolls)

1/4 cup hot milk,

grated peel of 1 lemon

poppy seed filling (for 4 rolls)

250 grams of ground poppy seeds,

1/4 cup hot milk,

grated peel of 1 lemon

1 beaten egg to grease on top, a pinch of salt

Preparation:

First, the mayonnaise is prepared. The fresh yeast is liquefied in a saucepan, mixing with a little sugar and lukewarm milk. Sift the flour and place in a bowl. In the flour in the bowl, make a hole in the middle, in which the liquefied yeast is poured and then it is lightly mixed with a little flour around. Set aside for about 15 minutes, until it starts to blister on top.

Meanwhile, separate the yolks from the egg whites, then lightly beat with the fork as for the omelet, then add the 6 tablespoons of cream in turn.

Whisk the egg whites in a separate bowl.

Add sugar, salt and butter to room temperature in the flour bowl, stirring until all ingredients are incorporated. When the dough becomes sandy, pour the yolks with the cream and continue kneading until the dough comes off the edge of the bowl and on the hands. The dough is rolled into a ball, wrapped in foil and left to cool for 30 minutes.

Preparation of the walnut filling

The ground walnuts are mixed with the sugar, then scalded with a quarter cup of hot water. Continue mixing until a thick paste is formed.

Add a sachet of vanilla and grated peel of a lemon and mix well.

Half of the beaten egg whites are poured over the walnut paste and mixed lightly, until the composition becomes sticky, slightly aerated, but quite firm (does not flow).

The same steps are used to prepare the poppy seed filling as for the walnut filling.

The oven is heated to 180 degrees Celsius.

Remove the dough from the refrigerator and place it on the work surface, on which a thin layer of flour has been previously sprinkled. Divide the dough into 8 equal parts.

On each side will be stretched with the twister a rectangular sheet about 3 mm thick, about 20-24 cm wide and 28-30 cm long.

Grease each sheet in turn with a quarter of the filling, leaving a portion of about 2 cm ungreased on the edges.

The shorter sides of the dough are folded inwards by about 2 cm, to prevent the filling from coming out during rolling. The rolls are placed in a tray, leaving a distance between them.

Grease the rolls on top with beaten egg in which a little salt is sprinkled. Set aside for a few minutes, until the egg is a little beaten, then put in the oven.

Bake the rolls for about 30 minutes, until nicely browned. Remove from the oven and test with a toothpick if they are baked inside.

After cooling, the roll is cut into slices and ready to serve. We wish you good luck!


Cake with poppy cream, walnut cream and apricot jam

Method of preparation.Preparation of the walnut filling : In a bowl, rub the yolks with the sugar until they become creamy. The egg whites are mixed with foam with a pinch of salt, until they become white and firm as a meringue. Mix the ground walnuts with the mixed egg whites and the yolks. Add cocoa, warm milk, vanilla essence to the composition and mix all the ingredients well. The cream obtained must be consistent, not flowing. If you find it too soft, you can add 2-3 ground biscuits.

Preparation of the poppy seed filling. In a saucepan mix the poppy seeds with the sugar, vanilla sugar, grated peel of a lemon and add the milk. Put the composition on low heat and simmer for a few minutes. Add melted butter, finely chopped raisins, and let it rest bring to a boil, then turn off the heat and leave to cool.

Preparation of dough sheets. The butter kept at room temperature is rubbed with sugar until it foams well. Mix the eggs with a pinch of salt and add over the butter composition, then add the cream and vanilla essence. Mix all the ingredients well and incorporate the flour mixed with the baking powder and mix well. You will get a homogeneous and slightly elastic dough. The dough obtained is left to rest for about 10-15 minutes, and is divided into three equal parts. With the help of a twister, three thin sheets are spread on the worktop lined with flour.

Assembling the cake.In a 24x30cm tray, lined with baking paper and greased with butter, carefully spread the first sheet, prick it with a fork from place to place. Spread the walnut cream evenly in a thick layer over the first sheet, then spread the second sheet, prick it with a fork from place to place and put the poppy cream that spreads evenly in the thick start. Over the poppy cream add the third sheet and prick with a fork from place to place, so as not to deform during baking. Bake the cake in the oven at 180˚ for about 30-35 minutes. When it is browned on the surface, take it out of the oven and leave it to cool in the pan. it spread the apricot jam, powder it with ground walnuts and portion it according to everyone's wishes.


Heat the oven first and line the tray with oil and a little flour.
Break 2 eggs in a bowl to which add 2 more yolks.
The remaining egg whites are placed in another bowl and 4 more are added after another 4 eggs are broken. The yolks of the 4 broken eggs at the end you have to keep them for later. Therefore there must be 2 whole eggs plus 2 yolks in the first bowl and 6 egg whites in the second bowl.
Beat the egg whites until fluffy. Add 1/3 cup sugar. After washing the mixer utensils, beat the yolks and eggs from the first bowl with 2/3 of the remaining sugar, at a medium speed (about 3 minutes). Then add the walnuts and vanilla essence, continuing the mixture with the mixer.
You need to add flour, cocoa powder and cinnamon, salt and mix them with a mixer. Fill a cup with beaten egg whites and pour into the composition with the yolks, mixing with a spatula until the composition is homogeneous.
Then add the rest of the beaten egg whites.
The formed top is placed in the tray prepared at the beginning and placed in the oven for about 40-45 minutes.
After removing from the oven, leave to cool for 2 hours.
Remove the top from the tray, very carefully and place it on a serving tray.
Cut horizontally with a long knife and carefully lift the top. Spread the jam on the remaining side, then lightly place the top of the countertop.
Sprinkle with powdered sugar before serving. Arrange on a plate with raspberries, pieces of orange and mint leaves.

Bridge!
The taste and appearance is special, if it is kept for a day until the jam mixes with the top.