Christmas has
\nits specific food, stemming from both traditional countryside and more recent
\ntraditions. While most of the main dishes pork-based, the absolute must of
\nevery Christmas meal is the obligatory dessert ‘cozonac’, Christmas cake, which is a
\nvariation on what’s known as pound cake. In fact, it is more like a loaf of
\nvery airy and very well knead bread, which is made by rolling up a filling into
\nthe stretched out dough.<\/p>\n
<\/p>\n
\n
<\/p>\n
You need the following ingredients: 1kg of flour, 50 g of fresh
\nyeast, 500 ml of milk, 100 g of butter, 250 g of sugar, 5 egg yolks, a teaspoon
\nof salt, grated lemon and orange zest, and 2 bags of vanilla-flavored sugar.
\nFor the filling you need 250 g of ground walnuts, 5 egg whites, 100 g of sugar,
\ntwo tablespoons of sugar, a pinch of salt, and essence of rum. <\/p>\n
<\/p>\n
\n
<\/p>\n
First sift the flour 3 times, about an hour ahead of making the
\ncake. Also remember to keep the butter at room temperature before using it.
\nWarm up the milk in a bowl, add the grated lemon and orange zest and the 2 bags
\nof vanilla-flavored sugar, and mix well. Separately mix the egg yolks with 250
\ng of sugar. Then break up the lump of yeast and mix it with a teaspoon of sugar
\nto obtain a homogeneous mass, then add 3 tablespoons of warm milk and a
\ntablespoon of flour, and mix a little. Put the entire amount of flour in a
\nlarge bowl, make a hole in the middle and place the leavening mixture there,
\nand then leave to rise for 15 minutes. Add a pinch of salt, the rest of the
\nwarm milk, and the egg yolks mixed with sugar. <\/p>\n
<\/p>\n
\n
<\/p>\n
For the pound cakes to rise, you will have to knead the dough well
\nfor about 30 minutes. When kneading the dough, make sure to oil your hands.
\nLeave the whole mixture to rise in a warm environment for about one hour. While
\nthe dough is left to rise, you can prepare the filling. <\/p>\n
<\/p>\n
\n
<\/p>\n
Whisk the egg whites with a pinch of salt and add 100 g of sugar
\ngradually. Mix the ground walnuts with the cocoa and rum essence, and trickle
\ninto the whisked egg whites for the mixture to stay foamy.<\/p>\n
<\/p>\n
\n
<\/p>\n
When the dough has risen, divide it into 4 equal parts. Spread
\nflour on a flat area and spread the dough until its diameter is equal to that
\nof the cake tray. Spread \u00bc of the cocoa filling on each of the 4 pieces of
\ndough and then roll. <\/p>\n
<\/p>\n
\n
<\/p>\n
Place baking paper into the trays and oil. Place the rolled dough
\nin the trays and leave to rise in a warm environment until the dough doubles
\nits volume. <\/p>\n
<\/p>\n
\n
<\/p>\n
After the dough has risen, baste the cakes with a mixture made of
\none egg beaten with 1 teaspoon of sugar. Place in an oven heated at 180 degrees
\nC and bake for about one hour. Check if your Christmas cakes are baked using a
\ntoothpick. This is a difficult recipe involving a lot of skill, so take your time,
\nand we hope you enjoy it as much as everyone here. <\/p>\n
\n
<\/p>\n
Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The absolute must of every Christmas meal in Romania is ‘cozonac’ (Christmas cake)<\/p>\n","protected":false},"author":2,"featured_media":173581,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45925,39278],"coauthors":[],"class_list":["post-174329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-christmas-cake","tag-cozonac"],"acf":[],"yoast_head":"\n