Traditional recipes

Coronita cake

Coronita cake

Countertop preparation method:

1. Beat the egg whites with a pinch of salt and pour the sugar in the rain until the meringue is formed.

2. Add the yolks until smooth.

3. Flour, starch, coconut flakes and baking powder and pour over the eggs, gently incorporating them with a whisk.

4. Wallpaper with a buttered paper a shape with a diameter of 22 cm, put the top in the preheated oven and leave it for about 30-40 minutes on medium heat until it has browned and pass the test with the toothpick.

5. Leave to cool on a grill.

For syrup: put the sugar with water on the fire and leave it for a few minutes until the sugar has completely melted. When it cools, add the vanilla sugar.

How to prepare chocolate cream:

1. Put the chocolate in Bain-Marie until it melts and leaves to cool.

2. Beat the whipped cream well and mix with the chocolate until well blended.

3. Stop 3 tablespoons of the cream for garnish.

How to prepare apricot cream:

1. Beat the mascarpone cream mixer with the powdered sugar.

2. Beat the whipped cream and gradually add it to the cream above.

3. Add the apricot jelly to the whipped cream and mascarpone mixture. If we have jam with large pieces of fruit, it would be preferable to blendium until it becomes like a jelly, otherwise it is harder to decorate.

4. Prepare the gelatin according to the instructions on the package and pour it over the cream, stirring to make it even.

5. Stop 4-5 tablespoons for garnish, adding 1 drop of dye to make pink roses.


Coronita aperitif

Family meals and holiday meals have a special charm, hard for me to describe in words! But one thing I know for sure: nothing makes me happier than to have a house full of souls and to see them happy with the dishes on the table! Today I show you the recipe for Coronita aperitif, which goes perfectly in the middle of holiday meals or family meals! & # x2764

Coronita appetizer - Everything you need to know about the recipe

  • It is very easy to prepare, although it looks like a "worked" recipe, which takes a long time to prepare.
  • The dough is a very simple pizza, which we prepare in a blender or in the food processor, in less than 5 minutes. Nothing complicated!
  • If you don't have a food processor, the easiest way is to knead it by hand. Don't worry, it's a quick dough, you don't have to knead a lot, but only until the composition is bound.
  • For Coronita appetizer we use a tray 30-32 cm in diameter. In the middle we put a bowl of 8-10cm diameter.

  • What do we put in the bowl as a sauce for Coronita appetizer? I chose a combination of simple tomato sauce (or tomato puree) that I seasoned with salt, pepper, herbs. You can also put a Ranch Sauce (click for recipe) which is a white sauce, based on mayonnaise. Or, if you want a super quick sauce, mix ketchup, mayonnaise and mustard in equal amounts. And, of course, the simplest and yet so suitable option: simple mustard!
  • I chose the filling Pikok Polish Sausages - Clean recipe from Lidl & # x2764

What does CLEAN RECIPE mean, the label with which the sausages from Lild stores are marked?

Lidl intensifies its efforts to offer us products of the best quality and, from Pikok own brand sausages but also in many of the sausages from local producers. 6 additives were removed from the ingredient list.

You know that I am very familiar with Lidl products and have been cooking with them for years, so I can promise you that it is a big step forward and this is primarily felt in the taste of the products.


Prepare mayonnaise from 100 ml of water, 1 teaspoon of sugar and liquefied yeast. Set aside for 5 minutes.

Put the flour in a deep bowl, add the sugar, orange peel, egg and butter. Add mayonnaise, the rest of the water and knead an elastic dough. Cover the bowl and leave to rise, in a place away from electricity.

Sprinkle the flour on the work table and spread a rectangle, over which we grease the chocolate cream. Rulam.

We cut the roll, but not until the end, we leave about one cm from the base. We join the heads and we get crowned with chocolate.

Preheat the oven. we crowned with chocolate in the baking tray and leave to rise for another 15 minutes. Mix the egg with the two tablespoons of milk and grease the crown with this mixture. You can also sprinkle sugar.
Put the tray in the oven and bake the chocolate crown for 20 minutes.



Grind the walnuts that have been kept in the oven for a while. Hydrate the raisins in cognac and rum for 15 minutes. Separate the yolks from the whites. Cut the butter into cubes and let it warm to room temperature. Meanwhile, rub the yolks with a pinch of salt and then with the sugar gradually until the sugar crystals are completely dissolved. Whisk the cold egg whites with a pinch of salt and a teaspoon of lemon juice. Break the chocolate into pieces and melt in a bain marie. Rub the butter well, add it to the yolks and continue mixing. Pour melted chocolate over the composition. Sift flour with baking powder and cocoa twice. Put the coffee, nuts and raisins in the composition, along with cognac, then gradually add a tablespoon of flour and a tablespoon of egg whites, stirring gently from bottom to top after each one. Wallpaper a form with baking paper or grease and flour and put the composition. Place in the preheated oven on the middle grill over low heat for about 30-40 minutes depending on the oven. The toothpick test is done on the edges. In the middle it may be softer due to the chocolate but after cooling it hardens. Don't let it burn anymore. When it is ready, leave it in the oven to cool with the door ajar so as not to leave the top.

Make a ganache, put the whipped cream on a low heat together with the chocolate broken into pieces, mix until it melts without letting the composition boil. Leave at room temperature until cool and then refrigerate for at least 2-3 hours. We take it out of the fridge and beat it with the mixer until it becomes a frothy cream.

Whipped cream with a little sugar and hardener is mixed with white coconut and another part of whipped cream with green coconut.

Cut the top in four. Grease the first top that will be the base with strawberry chocolate, place it on top of the banana slice. Place the second top, put the coconut cream and the orange slice on top. Place the whipped cream mixed with the green coconut on the third top, sprinkle with the juice of an orange and place the small pieces of chocolate with strawberries. Put the last top on top and prepare the glaze. I used a milk chocolate to get a lighter color. Put the whipped cream on the fire together with the chocolate and the brandy, mix until the chocolate melts, not letting it boil and then, being warm, pour it over the crown, letting it drip on the edges as well. Decorate with chocolate and candy.


Coronita Cake - Recipes

CROWN WITH SWEET AND SALTY CHEESE

A talented painter painted on canvas
A red crown with cheese
Then he found himself in trouble
Who wanted to cut the canvas into slices.

  • 250 gr flour
  • 1/2 sachet of dry yeast
  • 1 pinch of salt
  • warm water (about 120 ml)
  • 1 tablespoon olive oil
  • ½ teaspoon granulated garlic (optional)

  • 500 gr cow's cheese
  • 200 gr salted cheese
  • 1 or
  • ½ teaspoon dried basil

WORK PLAN crowned with cheese

  1. mix the flour with the yeast, the granulated garlic and a pinch of salt. Add the olive oil and mix a little. Then pour gradually pour the water and incorporate it until you get a dough that you leave to rise (in a warm environment) for about 30 minutes.
  2. For the filling, mix the two types of cheese together with the egg and the dried basil.
  3. spread the dough in a tray 32 cm in diameter and distribute the cheese filling on the edge (in the shape of a circle). The part of the dough not covered with cheese (from the center of the tray) will be cut with a knife into 8 equal parts (like slices of pizza). Roll each dough bar over the cheese composition and close at the end. Grease with egg yolk diluted with 1 tablespoon of milk, then sprinkle with sesame seeds.
  4. leave for about 20-25 minutes in the oven heated to 180 degrees, until nicely browned on top.
  5. Enjoy the crown with cheese!

Ingredients for the braided cake recipe, with two fillings

  • For the dough
  • -1 kil 000 flour for cakes
  • -6 eggs (actually 6 yolks, 2 egg whites)
  • -150 g +2 tablespoons brown cough sugar Demerara
  • -6 tablespoons cold pressed rapeseed oil
  • -half a packet of butter
  • -milk: 200 ml +1 cup
  • - a half cube of fresh yeast, or 2 packets of dry yeast - I prefer fresh, but in the UK I don't always find
  • -5-6 cardamom beans
  • -1 teaspoon turmeric
  • -shell from 2 oranges and a lemon
  • Filling 1
  • 50 ml rom
  • 2 tablespoons caramel syrup
  • 100 g plain chocolate, with milk or bitter
  • 2 teaspoons butter
  • 3 tablespoons walnuts, coarsely crushed
  • 2 tablespoons ground hazelnuts
  • Filling 2:
  • 3 tablespoons raisins
  • 50 g rose-flavored shit
  • 80 g mac
  • 6 tablespoons milk
  • 4 tablespoons sweet cream / liquid whipped cream
  • 3 tablespoons ground almonds
  • 1 teaspoon vanilla paste
  • 1 tablespoon rose water

Preparation for the braided cake recipe, with two fillings

The first thing: I soaked the raisins in rum and put them in the oven. To maximum.

I boiled 200 ml of milk, with cardamom beans and turmeric, which will give the cake not only flavor, but also a beautiful golden color. I boiled it, strained it and left it to cool.

I separated the yolks from the whites. I sifted the flour into a bowl and made a crater in the middle.

I rubbed the fresh yeast with 2 tablespoons of sugar (when we do this thing it somewhat liquefies) and I mixed it with warm milk (not hot, because the mayo is destroyed and its mother doesn't grow either!). If you use dry yeast, it's different, mix it in the flour from the beginning.

I turned off the oven. I closed the kitchen door and opened the oven door.

I poured the mayonnaise into the crater, covered the basin with a kitchen napkin and took a well-deserved half-hour break. Meanwhile, the maya grows in its law.

When I returned from the break, I found the mayonnaise growing like a bubble with small bubbles.

I added the yolks, the rest of the caster sugar and the lemon / orange peel on top.

I mixed it with the wooden spoon and the paws provided & ndash at this moment the maglavais looks very crumbly. I poured oil. And spoons and paws.

I poured the melted butter in the microwave, warm, not hot. And spoons and paws. I also prepared a cup of warm milk from which I poured into the bowl, little by little, as needed until the dough comes out.

Kneading the cake

I kneaded very very minimally, just enough to homogenize the ingredients.

I made a large ball of dough in the middle of the pan, covered it with foil and put it in the oven, which was now slightly warm, not hot. Just like your mother, the cake suffers if the current pulls it.

In the meantime, I prepared the fillings. I melted the chocolate together with the caramel syrup and the raisin rum (without raisins).

I whipped an egg white. I mixed it with the chocolate maglavais, walnuts and hazelnuts.

I put the poppy in a saucepan with milk, sweet cream and ground almonds.

I boiled them until they acquired a pasty consistency, towards the end I added vanilla paste and rose water.

I cut the shit into small pieces.

After another well-deserved break, I took the dough out of the oven. At this point, he will not be raised extremely spectacularly, but he will be noticeably fluffy.

In total it takes about an hour & ndash half an hour to leave alone to grow.

I divided it into 4 and spread each quarter with the facalet in the shape of a sheet. The sheets should be the length of the cake shape and about the thickness of a tart sheet. I preheated the oven to 180 degrees.

Over 2 sheets I spread the chocolate mixture with walnuts, on the other the poppy mixture, over which I sprinkled shit and raisins (lol, in my family when something is a ridiculous bastard is called & bdquoEte, shit with poppy seeds & rdquo). And I rolled them.

I braided the cake rolls 2 by 2 & ndash one with shit and one with chocolate.

I put them in forms lined with butter and flour and I greased them with beaten egg white (possibly it works with a little milk).

I put them in the oven for about 40 minutes. Very important & ndash the first 35 minutes we do not open the oven door even if President Iohannis comes to pray. It will grow as you grab it.

After that, we check the cozonacs: they may be ready, they may need another 10-15 minutes.

VARIANT: COZONAC AND EASTER

That's what I do for Easter if I have guests. I prepare the dough in exactly the same way. I make the fillings in half, but I put raisins in rum about 3-4 times more.

Then divide the dough like this:

Half: divided into two equal parts, a roll of chocolate, a roll of mac & ndash results in a cake.

Second half: divide it: one third versus two thirds.

I spread the larger part with the facalet and place it in a round cake shape, wallpapered, as if I were making a tart.

I prepare the Easter filling like this: 150 g mascarpone, 350 g ricotta, peel of a lemon and an orange, 5 tablespoons brown sugar, two eggs, a tablespoon of vanilla paste.

All mixed well with the mixer, starting with eggs, then sugar, flavors and cheeses. In which I then mix all the raisins that I did not put in the cake.

I put the filling in the form with dough, and from the rest of the dough I weave the traditional crown / cross, which comes on top.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Raluca Enescu can be found here.

The average grade given by the jury is 9.25. Plus 1 point ex officio, the final grade is 10.25.


How to make a naked Cappuccino cake with mascarpone cream?

I put the cream in a pos provided with a round dui (without teeth) with a diameter of approx. 2 -2.5 cm. I chose a suitable tray and put the first countertop on it. I sprinkled it with 1/3 of the coffee liqueur.

I created a crown of motifs on the edge of the sheet. In the middle I drew some stripes. Be careful not to use more than 500 g of cream!

I smoothed the middle cream with a spatula, taking care not to disturb the edges. Then I sprinkled over the cream 1/2 of the crunchy chocolate balls and I pressed them a little to fit well.

I placed the second sheet on top without pressing it hard. I also syruped it with coffee liqueur and filled it exactly like the first one: 500 g of cream and crunchy balls.


GRILLED CAKE WITH WALNUT AND CROWN FROM BEZEA (GRILÁŽOVÁ TORTA SO SNEHOVÝM VENCOM)

With this cake I greeted the passing of the years. Is a tort fin, walnut countertop and vanilla cream with praline nuts. A delicious cake for special moments spent with wonderful people. The recipe is from a magazine and I hope you like it too.

Vanilla cream: 450 ml of milk
70 g vanilla pudding (powder)
150 g sugar
400 g butter at room temperature

For grilling: 50 g nuts
120 g of sugar

Coronita bezea: 3 egg whites
125 g old powder

Grid preparation: Put the sugar in a clean pan and caramelize it over low heat. Mix lightly with a spoonful. as I do, and when the sugar is melted and the caramel has a beautiful amber color, we add the whole walnuts.
We prepare a piece of baking paper that we grease with oil and on which we will pour the caramelized nuts.

After it has cooled, it breaks into smaller pieces and grinds on the robot. We will use the obtained krantz in the cream and to decorate the cake.

Cream preparation: We mix the pudding powder with 100 ml of milk until it is homogeneous. The difference of milk together with the sugar are boiled on low heat. When the milk is warm, add the milk with the pudding powder and mix continuously until the pudding thickens. Remove from the heat and stir from time to time until cool. Put the soft butter in the cold pudding (not from the fridge) and mix with the mixer. Then add 3/4 of the amount of ground praline nuts.

Cake assembly and decoration: The top is cut into 3 equal parts. On the plate we place the first slice of countertop.

I syruped the top with caramel syrup prepared from 150 g of sugar and 250 ml of water. Caramelize the sugar, add water and simmer until the caramel melts. Put 1/3 of the cream over the syrupy top and spread it evenly over the entire surface. We place the next slice, we syrup, we put the cream again,

and finally the last slice of countertop. We syrup it and wrap the whole cake with the remaining cream. On the edges we cover the cake with ground praline nuts.

Let the cake cool until the next day. Before serving, place the meringue wreath over the cake. Optionally you can decorate it with silver pearls. In the places intended for candles, the pills are placed. The cake is cut very easily with the help of a saw knife (the one for cutting bread).

Do not be intimidated by the long and endless recipe, the cake is very good and is made much faster than it seems at first glance.


Video: A CORONITA SZÁRNYAKAT AD! SUMMER MIX 2021 (January 2022).