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The egg whites, at room temperature, beat vigorously in the first phase with a pinch of salt and 1 teaspoon of vinegar. Once they have become a thick foam, add the sugar, vanilla sugar and continue beating. For this stage I used Thor: D the semi-professional robot;) another hope help in the Dragons' kitchen.

After the sugar has melted, add the baking powder and the sifted flour, then mix lightly with a spatula to incorporate all the flour. Sprinkle the cocoa powder over the dough obtained and mix circularly, very, very finely, to have the appearance. Pour the resulting dough into a guguluf shape, greased with a little fat, then press the raisins and candied lemon, pressing lightly, so that they are incorporated into the compositions. The gugulful is baked in the preheated oven, approx. 25 minutes at 180 degrees. After browning and passing the toothpick test, the cake is removed from the mold and left to cool, powdering abundantly with vanilla powdered sugar. Increase and good appetite

Funeral cake

Dear friends, today I present to you my version of the cage, which I would rather call a dessert with barley, so that it doesn't sound so macabre. Coliva is a sweet Romanian known and eaten by the whole nation & # 8230 in not very happy situations, respectively at events related to non-existence, religious rituals, etc. "The cage is the material expression of faith in the Resurrection because it is made of wheat grains, and Christ the Savior was the one who used the example of the grain of wheat to foretell His resurrection from the dead" (John 12: 23-25). 8211 source Wikipedia.

I never understood why it doesn't reach our tables as a normal dessert, for happy occasions, so I fight a little against this trend. I have all the appreciation for those who had the brilliant idea to create cage ice cream, which if you don't know, I suggest you try it (it can be found at Laguna Verde in Balotești or in the Zexe chain).

I remember with a wry smile in the corner of my mouth how I expected my grandmother to take me to church on Sunday in the hope that an event would come up for me to receive the much-desired glass that contained a taste of childhood. I have some culinary memories that I associate with my childhood, and the cage is certainly among the leaders of the list (the battle is close, with 2-3 dishes in one place).

Provoked by my colleagues who were overwhelmed by the cage craving, I quickly got to work and brought them joy in my sweet classic style: with a dessert.

I will present to you, in the following, the ancient recipe from our family, which I also developed a little, and I guarantee you that it is very good.

Ingredients (enough for an army of lusts):

  • 1 kg barley
  • 3 -3.5 l water
  • 600 gr sugar (+/-) *
  • 600 gr coarsely chopped walnuts
  • 100 gr candied orange peel (small cubes)
  • 2 lg black cocoa
  • 150 gr hydrated raisins in rum
  • 100 g of sour cherries
  • 2 lg vanilla paste or vanilla essence to taste
  • rum essence to taste
  • 2 lbs grated lemon peel
  • 2 lbs grated orange peel
  • 1/2 lb salt

* Info: The amount of sugar may vary depending on your preferences. I suggest you add a smaller amount at the beginning and increase it if you feel the need. I also recommend using fine sugar or powder (if it is made by you, if not, forget about it, because it has starch and you do not want to eat unprepared starch).

Method of preparation:

  1. The barley is washed thoroughly, then boiled in salted water. First add 3 l of water, to be filled if necessary. It was with me. Turn for 30 minutes so that it does not stick to the bottom of the pan.
  2. When it is cooked, remove from the heat and add the sugar and cocoa and mix well.
  3. Add the strained raisins, sour cherries, walnuts, candied orange, grated orange and lemon essences and peels and mix well.
  4. Mount in the desired shape and, when the composition is cold, refrigerate overnight. The tastes intertwine and a delicious cage will come out.

Info: I did not follow any religious ritual in the preparation of this cage, considering that it did not have a ceremonial character, but being a dessert ordered by my dear lusts :).

Candied orange peel & # 8211 old confectionery recipe

Memories of my childhood taste like grated lemon peel, kept in a jar in the fridge and put in cakes, cakes or donuts and candied orange peel which my mother put in creams, puddings and cakes. That's when he couldn't find the empty jar, because I liked to keep stealing a slice, a slice, until there was not much left

The syrup that remained on the bottom of the jar turned with a little soda into the most delicious and aromatic soft drink that could have existed.

There were not many other essences and scents at that time, and the hysteria of the toxicity of citrus peels had not yet arisen. If you read the recipe, you will see that until the final product the shells keep being washed, kept in water changed several times, boiled and discarded, so they go through some processes that I think remove any traces of chemicals from the shells.

But if you still have reservations, look for at least for this recipe to buy organic or unsweetened oranges and lemons.

The recipe can be made with lemon peel, in exactly the same way. The proportions are very simple: weigh the shells and add as much sugar and as much water for the syrup. I just gave you the quantities I used below.

Being very fragrant and fragrant, they put small amounts on cakes, so they are consumed in a very long time, so a very good idea, which I also practiced last year, would be to put them in smaller jars from which to also give to relatives or friends. You will make them a big surprise and joy.

An even simpler way to use orange peels is to dry them and then grind them, thus obtaining an excellent flavoring powder for creams, sauces, teas or for morning cereals. Find on the blog a detailed explanation of how to obtain ground orange peels.

Delicious homemade cake with cheese and raisins & # 8211 Traditional Recipe

We start with cream cheese: beat the egg whites hard. Separately, mix the egg yolks with the vanilla, sugar, cream and lemon peel, then add the cheese and raisins. At the end, carefully incorporate the egg white foam with a spatula. Refrigerate the cream until the dough is ready.

For the dough, mix the flour and baking powder in a bowl, then add the soft butter, egg, sugar, cream and knead a non-sticky and soft dough. Divide the dough thus obtained into two equal parts.

Spread the first part of the dough in a pan greased with oil, then sprinkle a little semolina on top and spread the cream cheese in an even layer.

Over the cream cheese, place the other half of the dough and prick it with a fork. grease with an egg yolk and sprinkle with sugar on top.

Put the tray in the preheated oven and bake the cake over low heat for 30-35 minutes, or until golden.

After it has cooled a bit, we powder it with powdered sugar, slice it and serve it.

Enjoy it with gusto! Good appetite!

The recipe belongs to Mrs. Cristina Brejan and was taken with express consent, from her personal blog.

"Gabriela" walnut cake

All products must have a room temperature. / The cake has 391 kcal for 100 g.

Dough ingredients: • 500 g quality white flour • 250 ml milk • 5 egg yolks • 200 g powdered sugar • 25 g butter • 125 ml sunflower oil • 25 g yeast • peel of 1 lemon and 1 orange • 25 g cream • 1/2 vanilla bean • 25 g raisins • A pinch of salt

Ingredients for the walnut filling: • 500 g ground walnut kernels • 100 g powdered sugar • 3 egg whites • 30 g cocoa • 75 ml milk • 3 small packets of vanilla sugar • peel of 2 oranges.


o Heat a third of the milk and add 6 tablespoons of flour, chewing constantly, so as not to make lumps. Allow to cool.

o The yeast dissolves in another third of lukewarm milk, adding a tablespoon of sugar.

o Mix both compositions until small air bubbles appear. It is left to grow.

o Beat the egg yolks with some of the powdered sugar.

o Boil the rest of the milk over low heat, adding the chopped vanilla stick and the rest of the sugar.

o In the milk with sugar and vanilla slowly mix the beaten egg yolks, lemon and orange peel, a pinch of salt, raisins, as well as the first composition (milk, yeast, flour).

o Pour everything into the large bowl of flour, then knead well, adding the sunflower oil from time to time.

o The dough should stay overnight in the kitchen at room temperature for rising.

The next day the cake filling is prepared:

o Put the milk with the cocoa powder on low heat, stirring constantly, so as not to make lumps.

o Beat the egg whites with the powdered sugar and 3 sachets of vanilla sugar until a very thick meringue is obtained.

o Put together, in a large bowl, the walnut kernels, beaten egg whites, cocoa concentrate and orange peel and mix well with a spoon until the composition becomes homogeneous.

Preparing the cake:

o The dough is divided into two equal lumps. Spread the first half of the dough on a wooden bottom the dough sheet should be thin and stretched enough to include the composition with walnuts. Place half of the filling on the spread dough, smooth it with a spatula and roll until it takes the shape of a cylinder. Put it aside.

o Spread the second part of the dough and place the second half of the walnut filling on it, smoothing with a spatula. It runs like a cylinder. Make sure that the edge of the dough sheet covers the walnut composition well.

o The two cylinders intertwine with each other, maneuvering easily so that the filling does not come out. It is placed in the shape of a cake, greased with butter and lined with baking paper. Over the cozonac dough, apply a glaze of 2 egg yolks, an egg white, 2 tablespoons of milk and a little sugar, using a brush.

o Bake the cake for 1 hour at 180 degrees, but it should be checked from time to time, because not all ovens bake identically.

o It is good for the cake to sit overnight in its baking tray before being placed on a serving platter.

How to make the traditional Romanian cake & # 8211 can be woven in 2 or in 3, or it can be left simple, like bread

Cozonac is without a doubt the most popular Romanian dessert, with a long tradition. There is no house in which for Christmas or Easter there is no such "woven sweet bread" as foreigners who have the opportunity to taste this delicacy consider.

The classic cake recipe contains milk, eggs, yeast, sugar, butter, oil and salt. All the ingredients are mixed and the resulting dough is left to rise for a few hours. As with other recipes, the cozonac may differ depending on the region. For example, in some areas of the country the cake is filled with a cream of walnut and cocoa, raisins or shit, in other areas a poppy seed filling is used.

The cake can be woven in 2 or 3, or it can be left as simple as a loaf of bread. It depends on the experience and dexterity of each housewife. Those who do not want to get involved, find cake to buy at pastry shops or shops.

From the given ingredients you can get 2 cakes.

  • 1 kg of quality white flour
  • 500 ml of sweet milk
  • 350 g of sugar
  • 50 g of fresh yeast
  • 1 vanilla pod
  • 100 g of butter at room temperature
  • 100 ml of sunflower oil
  • 5 yolks
  • 1 teaspoon salt
  • peel of 1 lemon or orange

Ingredients for the filling:

  • 400 g of ground walnuts
  • 5 egg whites
  • 5 tablespoons sugar
  • 3 tablespoons cocoa
  • raisins
  • 1 egg and a little milk to grease the cakes

Sift the flour 3 times in a large bowl. This is an important step, don't skip it. Heat the milk together with the sugar and vanilla seeds, adding the pods. The milk should be warm (test with your finger), not boiling.

Put the yeast in a small bowl and crush it with a fork. Add 3-4 tablespoons of warm milk and stir to dissolve.

In the bowl of flour, make a hole in the center and add the yeast. Stir in a little flour and mix. Leave to rise for 10-15 minutes, until the yeast swells and bubbles.

Add the yolks to the flour bowl, but not directly into the yeast composition. Add the vanilla flavored milk and start mixing with a spoon.

In a separate bowl, mix the butter with the oil. When all the ingredients have mixed well, start kneading the dough, often soaking your hands in the mixture of butter and oil, incorporating it into the dough. Knead the dough for at least half an hour.

Cover the bowl with plastic wrap and a thick towel and leave it to rise in a warm place for about an hour and a half.

Meanwhile, prepare the filling. Beat the egg whites with the sugar and add the finely chopped walnuts and cocoa powder.

After the dough has grown in volume, place it on the work table greased with oil and divide it into 4 equal balls. Roll out each ball of dough with your hands in a rectangular shape. To spread the sheet better, use the twister.

Put a quarter of the walnut filling on the sheet and sprinkle a few raisins. Roll the sheet. Repeat the process with the other 3 balls of dough.

Weave the two filled rolls from the middle to the ends. Put the two braided cakes in 2 loaves of bread greased with butter and lined with baking paper. Allow the cozonacs to grow in the trays until they double in volume.

Preheat the oven to 180 degrees Celsius. Put the trays in the oven and bake for 40-50 minutes. It is not advisable to open the oven for the first 20 minutes. After 20 minutes, you can cover the trays with aluminum foil so that they do not brown too much, but this step is optional.

Insert a toothpick in the center of the cakes to check that they are well done. If the toothpick comes out clean, then the cakes are ready.

It can take 50-60 minutes, but it depends on everyone's oven. After the cozonacs are baked, leave them for a few minutes, then take them out of the pan. Cut after they have cooled completely.

The best cakes with salami and cheese & # 8211 It is prepared from 350g flour, 250g cheese, 100g salami, 240g kefir, butter, salt and baking powder


  • 350 g flour
  • 250 g cheese
  • 100 g salami
  • 240 g chefir
  • 60 g butter
  • 10 g baking powder
  • 1/4 teaspoon salt

Method of preparation:

1. In a bowl, pour the flour. Add the baking powder, salt, butter and mix very well.

2. We put the cheese on a grater. We cut the salami into cubes.

3. Add them to the dry dough and mix. Add the kefir and mix well.

4. Knead the dough well.

5. Spread the dough into 2 thin and equal sheets.

6. Place the cakes on a tray covered with baking paper. We wallpaper them with kefir.

7. Bake at 210 degrees for 20 minutes.

Chocolate and hot pepper cake


  • 50 g cocoa
  • 180 g butter
  • 4 g hot peppers (Chile)
  • 300 g dark chocolate
  • 4 eggs
  • 100 g powdered sugar
  • 60 g flour

Method of preparation:

Melt the chocolate in a baine marie and add the hot pepper, then add the butter cut into small pieces. After the butter has been incorporated into the chocolate, wait 3-5 minutes and remove the pepper from the composition. Remove the bowl with this mixture from the sea bath.

Mix the egg yolks well with the powdered sugar. At the end, add the flour and mix well.

Using a mixer, beat the egg whites together with 1-2 teaspoons of powdered sugar. We need to get hard foam that does not fall off the blades of the mixer.

Start adding from the egg white mixture, using a spoon, to the egg yolk mixture. Finally, add the melted chocolate and cocoa.

Prepare a round tray with a diameter of 22 cm, grease it with a little butter, line it with a little flour, then pour the whole mixture into it.

Put the tray in the oven in position 1.

The recommended temperature is 210 degrees, and the cake will stay in the oven for 51 minutes.

How to prepare egg white cake

In the first place, you should know that for this cake you do not have to replace the butter with oil. If you do this, the cake will come out & icircnecăcios.

& Icircn the case & icircn you want to put raisins or cranberries, do not soak them in rum essence beforehand, so as not to leave the cake.

If you use nuts, fry them beforehand in a pan, without adding oil.

Candied orange peel or candied fruit is finely chopped. If you put chocolate & icircn cake, also chop it with a knife.

Put the egg whites in an mixer bowl, add a pinch of salt and whisk until hard. Only then do you start adding the sugar, a little at a time, while you continue to mix.

You need to get a strong, meringue-like foam that won't fall off when you turn the bowl upside down. Add the vanilla sugar or vanilla extract. Melt the butter and let it cool. Then add the grated lemon peel and mix.

& Icircn the egg white foam, gradually add the flour, & icircn while mixing lightly with a spatula. Then add the fruit, nuts and / or chocolate. Add half the amount of melted butter and mix well. At the end, add the rest of the butter.

Wallpaper two cake trays with baking paper and pour the composition obtained above. Put the trays in the preheated oven and leave them for about 40 minutes.

Be careful not to open the oven door for the first 25 minutes, so as not to leave the cakes. & Icirc Before removing them from the oven, test with a toothpick.

The cake that conquers any gourmet: French cake

With delicious taste and pleasant appearance, the French Cake conquers any gourmet.

With delicious taste and pleasant appearance, the French Cake conquers any gourmet.

Ingredients for French Cake

  • For cocoa leaves:
  • 250 g butter with 82% fat
  • 4 tablespoons cocoa
  • 400 g creamy yogurt
  • 150 g sugar
  • approx. 600 g flour
  • 5 g baking powder
  • 2 teaspoons rum essence
  • 1 v & acircrf salt knife
  • For the coconut leaf:
  • 6 egg whites
  • 125 g sugar
  • 1 teaspoon lemon juice & acircie
  • 200 g coconut
  • 2 tablespoons flour
  • 75 g raisins or cranberries
  • 1 v & acircrf salt knife
  • For the cream:
  • 6 yolks
  • 100 g sugar
  • 100 g of flour
  • peel and juice from a lemon
  • 500 ml of milk
  • 250 gr butter with 82% fat
  • 1 v & acircrf salt knife
  • a little cocoa for decoration

Preparation French cake

For preparation cocoa leaves, rub the butter, kept at room temperature, with the sugar, then add the cocoa and yogurt.

Mix everything well, add the essence and start to gradually incorporate the flour that we mixed with the baking powder.

The result will be a slightly soft and sticky dough, which we leave in the fridge for an hour covered with foil.

For coconut leaf, mix the egg whites with a little salt, then gradually add the sugar and lemon juice.

Add the coconut and flour, then incorporate the hydrated raisins beforehand.

Divide the dough with cocoa into two equal parts.

We first spread the first part directly on the tray lined with baking paper, and over it we spread the coconut sheet and cover it with the second cocoa sheet.

Put the pan in the oven for 35-40 minutes at 180 degrees.

Mix the 6 egg yolks with the salt and sugar, add the grated lemon peel and flour and dilute the composition with a little cold milk.

The rest of the milk will be put hot over the resulting mixture, mix well and boil the cream over a low heat, stirring constantly until the cream will thicken like a pudding.

Cover the cream with a foil and let it cool, then add the soft butter.

Spread the cream over the cake in the pan, already cooled and put it in the fridge until ready to serve.

Sprinkle a little cocoa on top or we can grate chocolate & icircn at the time of serving.

Video: Αφράτο ΝΗΣΤΙΣΙΜΟ Κέικ Σοκολάτας ΧΩΡΙΣ ΜΙΞΕΡ - Νηστίσιμη ΓΛΥΚΑΡΑ - Vegan Chocolate Cake (December 2021).