Traditional recipes

Cheesecake

Cheesecake

It took: (for 2 cakes)

  • 50 gr melted and cooled butter
  • 300 ml warm milk
  • 1 small egg
  • 4 tablespoons sugar
  • a salt peak
  • a bag of whipped cream pudding
  • 500 gr flour
  • yeast as big as a walnut

Filling:

  • 300 gr raisins
  • 500 gr sweet cheese
  • 1.2 or
  • semolina
  • lemon peel
  • sugar to taste

Glaze:

  • 2 lg sugar
  • melted butter
  • lemon juice

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Cheesecake:


Cozonac traditional & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, I have reached the long-awaited recipe for cozonac step by step. Christmas is fast approaching and this recipe is indispensable on Romanians' tables at the holiday hour. I had asked some friends if I was making cake this year, and as they looked at me forbidden, gesturing disapprovingly, I thought that a step-by-step video cake recipe would make them change their minds. Unfortunately, more and more people prefer to buy cozonac, or rather a sweet bread, without milk, eggs or butter, but only with many chemicals. It scares me that these products have up to a few months on the shelf.

The step-by-step cake recipe I present to you is from my mother, who learned it from a neighbor on our street, & # 8222Tanti Fana & # 8221, an exceptional woman, perfect housewife and exemplary cleanliness. A few years ago Aunt Fana left us, but her cake recipe stayed and will stay with us. For a sweet bread successful, aunt Fana taught us the following: all ingredients must be of good quality and necessarily at room temperature. The kitchen must be warm and away from cold air currents. She used oil to make the cake, but I prefer to use butter for tenderizing and for taste.

Before making the cake, it is necessary to make mayonnaise and let it grow. Thus we check the yeast, if it is good, the mayo will grow nicely, and if not, we can restore it without spoiling the ingredients. It is very important not to overdo it with sugar because it can stop the dough from growing and not to heat the milk excessively, for the same reason. The milk must be warm, as must the butter. When the dough has doubled in volume, it is ready, do not leave it too long because it may decrease.

Do not overdo it with the filling, the cake may remain raw inside if it has too much filling, or it may crack on the surface. Bake the cake over medium heat, somewhere at 160-170 degrees, depending on your oven. Always preheat the oven well before placing the cake. Bake the cake for about 40-50 minutes, then bake it and place the trays on one side to prevent the cake from falling. Serve the cake warm or cold, and to keep it fresh for a longer period, wrap it well in plastic wrap.


Easter (cake with cheese)

This is the last recipe for Easter that I propose to you. I cooked a lot these days and I tried to put them all on the blog, although I would have cooked some only today or Saturday and maybe they will dry me until Sunday, but I thought that all these networks are useful to you, so that I didn't stop to think and cook.

Dough ingredients:
- 450g of flour
- 2 eggs
- 60ml of milk
- 150g of sugar
- 250g melted and cooled butter at room temperature
- a cube of fresh yeast (25g)
- lemon peel
- 2 sachets of vanilla sugar
- a vanilla essence
- a yolk

We put the flour in a large bowl, we make a hole in the middle in which we pour the mayonnaise made of sugar, yeast and warm milk. We also add vanilla, eggs, melted butter and lemon peel. Knead a dough like the one for the cake. Knead quite a lot until the dough becomes fluffy and easily comes off the walls of the bowl. Leave it to rise for about 45 minutes, next to a heat source. In the meantime we make the cream.

Cream ingredients:
- 1kg cream cheese of cows
- 2 tablespoons sour cream
- 2 tablespoons flour
- 4 eggs
- 150g of sugar
- vanilla essence
- raisins (previously soaked in rum water)

Mix all the ingredients for the cream. Divide the dough, which in the meantime has doubled in volume into 3/4 and 1/4. Wallpaper a pan or a 24 cm cake tin with butter and flour, spread a sheet of 3/4 of the dough and line the pan with it, so that the dough goes well over its edge. Put the cream cheese and level well, then spread a sheet of 1/4 of the dough, leave a little for decoration. We put the sheet over the easter and glue it well with the edges of the other sheet, we make a braid that we put on the edge and grease it well with the egg yolk, then we put it in the oven. Bake for an hour, in the hot oven, in the first 10-15 minutes let the flame heat until the dough catches, then turn the heat to low. Don't be afraid if when you take it out of the oven the dough is well browned but the cheese is still moving. Once the Easter cools, the cheese hardens.


How to make Pizza with three kinds of cheese

Step 1: Turn the oven to 180 degrees
Step 2: Finely chop the garlic and combine with the olive oil. You will spread this mixture on the dough
Step 3: You will put mozzarella and basil over the dough
Step 4: You will bake the pizza for 10 minutes
Step 5: You will put over the sweet br & acircnza pizza and parmesan
Step 6: You will put it in the oven for another 10 minutes
Step 7: You will take out the pizza and leave it to cool for another 5-10 minutes, until you slice it.


Easter (cake with cheese)

This is the last recipe for Easter that I propose to you. I cooked a lot these days and I tried to put them all on the blog, although I would have cooked some only today or Saturday and maybe they will dry me until Sunday, but I thought that all these networks are useful to you, so that I didn't stop to think and cook.

Dough ingredients:
- 450g of flour
- 2 eggs
- 60ml of milk
- 150g of sugar
- 250g melted and cooled butter at room temperature
- a cube of fresh yeast (25g)
- lemon peel
- 2 sachets of vanilla sugar
- a vanilla essence
- a yolk

We put the flour in a large bowl, we make a hole in the middle in which we pour the mayonnaise made of sugar, yeast and warm milk. We also add vanilla, eggs, melted butter and lemon peel. Knead a dough like the one for the cake. Knead quite a lot until the dough becomes fluffy and easily comes off the walls of the bowl. Leave it to rise for about 45 minutes, next to a heat source. In the meantime we make the cream.

Cream ingredients:
- 1kg creamy cottage cheese
- 2 tablespoons sour cream
- 2 tablespoons flour
- 4 eggs
- 150g of sugar
- vanilla essence
- raisins (previously soaked in rum water)

Mix all the ingredients for the cream. Divide the dough, which in the meantime has doubled in volume into 3/4 and 1/4. Wallpaper a pan or a 24 cm cake tin with butter and flour, spread a sheet of 3/4 of the dough and line the pan with it, so that the dough goes well over its edge. Put the cream cheese and level well, then spread a sheet of 1/4 of the dough, leave a little for decoration. We put the sheet over the easter and glue it well with the edges of the other sheet, we make a braid that we put on the edge and grease it well with the egg yolk, then we put it in the oven. Bake for an hour, in the hot oven, in the first 10-15 minutes let the flame heat until the dough catches, then turn the heat to low. Don't be afraid if when you take it out of the oven the dough is well browned but the cheese is still moving. Once the Easter cools, the cheese hardens.


DISCOVER WITH CHEESE & # 8211 GRANDMOTHER'S RECIPE

The best scoop with cheese Grandma made them. The leavened dough tasted unmistakable, they were so tasty that you could never forget their taste.

Maybe you know them cheesecakes or even cheese pies , but in Muntenia where I grew up, we call them scovergi, either simple or with various fillings.

  • It took
  • 500 g flour
  • 25 g fresh yeast
  • 300 ml milk (or water)
  • 1 teaspoon grated salt
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • Filling
  • 250 sweet cottage cheese (or urda)
  • 1 egg tied
  • 2 tablespoons sugar
  • 2 tablespoons semolina
  • a pinch of salt
  • a sachet of bourbon vanilla sugar

Method of preparation scoop with cheese

Sift the flour into a bowl, make a hole in the middle of it and put the yeast mixed with a teaspoon of sugar and a little warm milk (from the given amount).

Let it activate for 10 minutes and then add salt, oil and start kneading, adding little by little hot milk (not hot!). Cover the bowl and let the dough rise for about an hour or until it doubles in volume.

Then we divide it into 10 approximately equal balls.

While the dough rests a bit, we prepare the filling, mixing all the given ingredients. Because I used a not too dry urda, I added two tablespoons of semolina to absorb moisture, but if you have a well drained cheese, I would say not semolina, mix well and add only if necessary.

  • The filling can be adapted to my own taste, I also like it with salted telemea, plum magiun or even nutella.

Spread each ball of dough with a rolling pin forming a disc about 15 cm in diameter, put a full spoonful of the filling and close the edges. I used a machine but they can be done just as well and manually, pressing the edges with a fork, it is important to be well sealed so that the filling does not leak.

When we have finished the balls, we fry the scoops in the order in which we made them, in hot oil over medium-low heat until they brown nicely on top.

On high heat, they will burn on top and remain raw inside.

Eat them hot, they are absolutely delicious. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Sweet cheese pancake pudding recipe

For this recipe I used the classic pancake recipe. The one with eggs, milk and mineral water. And after we got tired of pancakes filled with jam or nutella, we also prepared some with cheese and raisins in the oven.

They were very tasty and asked to be repeated.

If you haven't tried them yet, follow the recipe below.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cozonac with cottage cheese

ingredients
For the dough :, 700-750g flour, 200ml milk, 2 sachets of dry yeast, 100g butter, 180g sugar (according to preferences), 3 eggs, vanilla sugar or vanilla essence, orange essence, grated orange peel / lemon (after preferences or both), salt, For cheese filling :, 500g cottage cheese, 5 tablespoons sugar (or to taste), 1 sachet vanilla sugar, 3-4 eggs, salt, orange essence, For greased :, 1 egg , 1 tablespoon sugar, Optional :, raisins for filling, poppy seeds to put over cakes after greasing

Difficulty: low | Time: 2h 30 min


Prepare a double portion from the start! Cow cheese cake with very fluffy, fragile and tasty jam!

We come up with a great recipe for cottage cheese dough, based on which we will bake a cake with filling. You can also use it for various cakes, cakes, buns and pies. The dough is very similar to the cake, but it is much easier to prepare, without yeast and a lot of butter or oil. The result is sensational!

INGREDIENT:

& # 8211 150 gr of 9% cow's cheese

& # 8211 180 gr of flour (approximately)

& # 8211 1 teaspoon baking powder

& # 8211 1 teaspoon vanilla sugar or 1 vanilla powder

& # 8211 70 gr of raisins, nuts etc.

METHOD OF PREPARATION:

1. Set the oven to 180 ° C.

2. In a bowl, mix the sugar with the egg, salt, vanilla sugar, oil and cheese. You can pass the cheese through a sieve or pass the composition with a vertical blender.

3. Combine the flour with baking powder, gradually sift the mixture into the bowl and mix the dough with the spoon or mixer with the hook paddle. Then knead the dough, but not for long, just enough to gather in a ball. The dough should be very soft and even a little sticky.

Advice. The amount of flour required depends on the moisture of the cheese and the size of the egg.

4. Sprinkle the worktop with flour and spread the dough in a rectangle about 2 mm thick with your hands or the rolling pin.

5. Soak the raisins for 10 minutes in hot water, wash them and dry them with kitchen towels.

6. Cover the top with jam and spread the raisins.

7. Roll a roll, glue the edge and ends well, then give it a beautiful shape so that the roll has the same thickness.

8. Cut the roll in half lengthwise, but not to the end, and knit the 2 halves, the cut being out.

9. Transfer the cake to the baking tray or, if you want it to look more beautiful, use a cake tin (11 * 24 cm) lined with baking paper (grease the paperless walls with oil).

10. On top, you can add a few small pieces of butter.

11. Bake the cake for about 40 minutes in the form or less if using the tray. Take the toothpick test.

Advice. If you notice that the surface is browning too much, cover the cake with foil.

12. Sprinkle the cake with powdered sugar.

All the most beautiful and appetizing epithets can be attributed to this recipe! You must try it now! The structure of the dough is fantastic, something in between cake and cake. Experiment with the filling for new tastes, which will always be successful!


Preparation for the fluffy cake recipe

You can read below the recipe written by cozona with 10 yolks or go directly to the video recipe, with a click on the picture:

I'm not going to drive you crazy and explain too much. Simply for the success of a perfect cake, meaning fluffy, well baked, flavorful, not to dry the next day & hellip are some important things.

Tips from Gina Bradea

  • Use the best quality ingredients at room temperature, not cold
  • The flour must be well dried, rinsed, sifted for 2-3 days in a row and kept warm before kneading.
  • Knead the dough well, until the dough comes off by hand and beaten on the table
  • The whipped cream helps the dough a lot, you will see how it relaxes, it becomes finer and more elastic
  • The milk is added gradually, first only 3/4 of the amount, then it is added little by little, as needed. If you put all the milk and at the end the dough is sticky and soft, add a handful of flour. Eggs can be larger or more watery, butter may contain too much water or the flour is moist or not of very good quality. With flour from different batches you can get different doughs. There are many factors that can influence the quality of flour.

Other tips to keep in mind

  • Bake well on low heat at the beginning (160 degrees for 10 minutes), 180 degrees Celsius until the end at microwave. In the gas oven, low heat at first, then medium.
  • Get your hands on the dough: the dough should be warm, not cold. If the dough is cold, it will grow hard, it can take 10-12 hours to leaven well.
  • If you want the dough to grow faster, turn the oven to a minimum of about 40 degrees and put the bowl of dough in the oven. After 15 minutes, turn off the heat and leave the cake there.
  • If you can't put the dough in the oven, put a bowl of hot water underneath, but the dough bowl won't touch the water.
  • Wrap the dough bowl with plastic wrap or a bag, then with a napkin.
  • Make the 3 kneadings exactly as I say. Repeated kneading has the role of better developing the gluten network, reactivates the yeast, makes the dough have the same temperature in all parts. You will get the fluffiest cakes.
  • THE DOUBLE MUST BE HOT!

Fluffy cake, recipe with 10 yolks

If you start the fire from the beginning, the dough is forced to rise and it will crack, it will not have grown nicely.

I explained in detail the secrets of the leavened dough here. Everything is written, how it is kneaded, how everything is prepared, read patiently & # 128578

If you don't have a scale at hand, I wrote in detail how you can weigh with a spoon or cup here, in Measuring ingredients in the kitchen.

Advice from Gina Bradea

After you have kneaded the dough and slammed it well on the bowl, let it rise for 30 minutes, then knead it a little more, about 5 minutes. Leave to rise for another 15 minutes, then knead again for 5 minutes.

Now let it grow for good.

This kneading 3 times helps the dough to grow extremely beautiful, it will unravel strands, you will have a beauty of cozonaci.

How many cakes come out of 1 kg of flour?

Out of this quantity come 2 cakes beautiful. I made one with raisins, candied fruit, cranberries, almonds and shit and in the other I mixed a piece of dough with 1 tablespoon of flour and 2 tablespoons of rum. You can use rum essence.

The filling can be walnut and cocoa, plus milk or egg whites, walnut kernel or ground poppy seeds, scalded with milk, cocoa dough or chocolate, as desired & hellip

Other tricks for the 10 yolk cake recipe:

  • Grease the baking paper with a little butter, dough it will have that absolutely wonderful butter scent and it will not mold, it will not dry, it will remain fragile for a long time & # 128578
  • After baking, immediately grease the baking soda with a little syrup made of 1 tablespoon of honey and 2 tablespoons of water or 1 tablespoon of sugar and 2 tablespoons of water. They will have a splendid luster.

See also the pictures, how beautiful they came out. I was cold, but if the craving is great. & # 128578

In order to look beautiful in the picture, they must be cold when they are cut, but I cut them warm. I also made a necklace for my dear Totosii (our puppies), without raisins or cocoa, and it is better to see that they break pale-pale & # 128578

If you think there are too many 10 yolks (although I recommend you try the recipe), you can use 5 whole eggs, ie egg whites, which are beaten together with the sugar and add them to the dough, kneading.

But, there will be a difference: having egg whites, the dough will be denser, it will not have the special fragility that the dough has, which is made only with yolks.

You can use, yes, 5 whole eggs, not 10 yolks, and instead of butter and oil, use only oil & ndash 200 ml and this will be a product ECONOMIC. But I, I repeat, recommend the version with 10 yolks & # 128578

What do we do with the egg whites?

If you don't use them in the walnut filling, you can make a delicious one Rafaello cake & ndash recipe here.

I leave you a generous slice to taste and I invite you to try the recipe and send me the pictures & # 128578


Cheesecake cake

We present in the following a Cheesecake cake very good.

Not only for snacks you can use cream cheese We finally believe in Delaco . Now you can prepare your loved ones and delicious cakes fill with this cream cheese !! Try to see how delicious this is sweet bread with cheese bubbles! We invite you to see the version as well Mac bubble cake !

Ingredients Cozonac dough with cheese bubbles:

500 g white flour
300 ml milk
60 g sugar
1 or
1/2 teaspoon salt
2 tablespoons cocoa
20 g of yeast
3 tablespoons oil
1 egg to grease the cake

Cozonac Cheese Bubble Stuffing Ingredients:
400 g Something Fine creamy with sour cream-Delaco
5 tablespoons breadcrumbs
5 tablespoons sugar
1 sachet of vanilla sugar
1 lemon

Cozonac Cheese Bubble Stuffing Preparation:

Grate the lemon peel on a fine grater and add it to the cream cheese together with the sugar, vanilla and breadcrumbs. Stir and leave to cool.

Cheese Bubble Dough Preparation:
Heat the milk slightly and add the sugar and the area. Dissolve in milk yeast. In a bowl put 500 g of flour to which you add 2 tablespoons of cocoa and mix. Add the milk in which you dissolved the yeast, the whole egg and knead for about 15 minutes. Add 3 tablespoons of oil and continue to knead until incorporated.

Sprinkle the resulting dough with a little flour and leave to rise in a warm place until it doubles in volume.
After it has risen, turn the dough over on the work table sprinkled with flour and knead lightly to let the air out. Roll it into a wand that you will divide into 16 balls and leave them covered for 15 minutes to rise.

Each piece of dough is spread by pressing in the hand, and in the middle of each we put 1 tablespoon of the filling (divide the filling into 16 portions first). Close the filling in the dough and give the round shape to each one.

In the shape of a cake lined with baking paper we will put 8 balls of dough filled in such a way that they are not placed next to each other (so not parallel…) but slightly displaced, one ball above and one below. The next 8 balls filled we will place them over the first row taking care that the ball is not placed exactly over the bottom one but in the middle between 2 balls (exactly at the point where the two balls in the first row are tangent).

Leave to rise for 30 minutes, spread on top with egg and bake in the preheated oven until golden brown.