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I still remember the scent wonderful cake made by my father. Two days before Christmas and begin preparing dishes, always traditional, They spent every year in the same order. It always began with trotters, the best and most beautiful trotters ever eaten was one made by my mom. We did, me and my brother, a special tray with meat only and perfect amber and distribution of small pieces of meat, we've not seen elsewhere. After trotters, were cabbage rolls, delicious little gems, never more than 5-6 cm, with a smoky taste divine. After the stuffed cabbage leaves, from roast pork, my father's specialty, juicy and tasty terribly.
I quietly sneak into the kitchen and admire fascinated accurate and perfectly synchronized movements of my parents and I wanted that one day I can make myself in my kitchen the same things they were doing great things. Last on the list were the cakes. Ah! What wonderful fragrance spreading all over the house! Their preparation began around 7 pm and the cakes were ready at around 12. Dad always called me to do before you cross into the oven and I remember let me decorate them with sugar and nutmeg. I felt so important! :)) And after them out of the oven, beautifully bred and intoxicating aroma, me and Michael, my brother gave them circling, so dad put them up on the cabinet not to attack them .
Many years have passed since then, my miracles continue to build the same every year, only I am not home so I can enjoy them. So try as much as possible, every year, to bring in my kitchen some goodies prepared by my parents.
For cake, I followed my father's recipe, with some changes, I admit. One of the ingredients changed was the milk that I've replaced it with condensed milk (7% fat) with a liquid consistency, like cream for whipped cream. Pufosenie condensed milk gives a special cake consistency and it remains as soft for 4-5 days! If you do not have condensed milk and milk you can do but would be better if you choose natural as possible and pepper.
Ingredients for a form of 30X12 cm
Maya
- 50 g Lapte condensat neindulcit
- 50 gr lapte
- 100 gr + 1 lingurita shaved weasel weasel
- 25 g fresh yeast / 7 gr active dry yeast
Dough
- Maya
- 550 gr faina
- Neindulcit/150 g condensed milk 150 grams fat cow milk
- 90 g fine granulated sugar
- 10 gr Premiere
- 2 oua medii
- 100 gr unt topit
- coaja of lamaie
- coaja of Portocala
- vanilla essence
Walnut stuffing
- 300 g minced neck
- 75-100 ml lapte
- 1 lingura cocoa
- 1 lingura Premiere
- 100 gr zahar
- rom esenta
MayaFlour, sugar, flavorings and eggs should be at room temperature so the eggs out of refrigerator 2 hours before we get to work and place the flour in the bowl in which we prepare dough 1-2 hours before. Sugars and flavors chosen to leave cake on the kitchen table all by 1-2 hours before we grab the cake.
Dissolve yeast in milk, fresh or dried slightly warm (not hot! If we use milk shade, Maia will not increase) and then add the flour and mix with a wooden spoon. We get a batter with a creamy consistency. Leaven powder surface with a teaspoon of flour. Cover the bowl with a clean cotton towel and let it rise, in a warm place, away from cold drafts, for 45 minutes.
Dough
Make a pot holes in the center of which add flour Mayan eggs lightly beaten with a fork, milk warm (not hot!) And honey. Start knead until dough begins to take consistency and then add sugar, salt and flavors and knead again until their embedding in the dough.
Add butter slightly warm (not warm to cold to hot) in three stages. After each installment added framanatm until butter is completely absorbed by the dough.
Move the worktop the dough slightly oiled and begins to knead dough until we get a completely elastic, silky and shiny surface.Form a dough that you put back in pot. Cover the bowl with a clean cotton towel and leave it to the dough in a warm place away from drafts and cold) until its volume dubleza.Even if the dough may be sticky at first, do not add too much flour! You can use up to 50-60 grams, but no more. You can coat your hands with oil and continue to knead it.Along the way, will become increasingly more elastic and at the end will not stick either hand, no work plan.
The best place for yeast is the oven. You warm up at 100 g for 5-10 minutes, then it turn off and enter the bowl in the oven. Leave the oven indicator light will remain lit for warmth it needed a proper leavening.
While leaven leavens, we can make the filling.Walnut stuffing
Honey melt over low heat, then add ground nuts mixed with cocoa and sugar. Begin to gradually add milk mixed with rum extract and mix on very low fire until we get a dense cream. If milk is needed, add 2-3 tablespoons. It is important that the filling is not at all clear, but creamy and well connected.
Extinguish the fire and let it cool down.Overthrow the dough on the work easily smeared with oil and divide it into two equal pieces. Spread each piece of dough ( by hand! not paddle ) in a thick sheet of 2-3 cm, the size of the form in which we bake cake. Put half the filling on the leaf surface, taking care to leave about 2-3 inches of disunity and then run the ends. Do the same with the second sheet and then twist the two coils and glue them well capetetele.
Wall as butter and baking paper (parchment paper is good that exceed the edges form) and place dough in it.Leave it to rise, for 60-90 minutes or until slightly beyond the edges of the form. Brush dough with 1 egg yolk mixed with 2-3 tablespoons of powdered milk and granulated sugar it.
Bake it in oven at 180 ° C preinncalzit for 45-50 minutes.
I do not I abstained and I cut as it was warm but will advise you to let it cool for you to cut beautiful
Pofta buna cozonaci frumosi you!
- Use fresh ingredients of the highest quality. Sugar, flour and eggs should be at room temperature. It is best to sift the flour before we grab the cake.
- Do not use hot or boiling liquid when dissolved yeast. The ideal temperature of the liquid used is between 30-35 ° C.
- Do not add too much flour if the dough a bit sticky result. You can add a maximum of 50-60 grams of flour. Soak your hands in oil and continue to knead. The more you knead more dough so the dough will become elastic and will grow better and be more fluffy. The minimum time is 30 minutes of kneading.
- Do not prolong the rising time! Let harp to double its volume, formed cake and then let it rise, up to 1-2 cm beyond the edges of the form. If we let the dough rise, too, can leave in the middle cake during baking or can form an air space between shell and core.
- If you use condensed milk, choose one that is between 4% - 7% fat. Its consistency should be liquid, like heavy whipping cream and not solid. You can use cow's milk, natural and fatter instead of condensed milk.
