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Rolled with nuts

Rolled with nuts


We put the eggs in a bowl and mix them. Gradually add the sugar and beat with a mixer until it melts. Incorporate the milk, then the vanilla sugar and the lemon peel. Finally we put flour in the rain and baking powder. Mix until you get the composition of a cake. Grease a rectangular tray with butter and put baking paper. We pour the composition and put it in the hot oven. When it is baked (we do the toothpick test), we take it out and let it cool.


Put water, sugar and cocoa in a saucepan. Put on the fire and let it boil until it thickens a little, during which time we chew with the target from time to time. Set aside when ready, add the butter, rum essence and mix well with the aim of melting the butter. Let it cool enough to be bearable by hand.

We cut the cake into squares. Pass each piece through the syrup, then roll them in ground walnuts (or you can pass them through coconut).

We place them on a plate to cool, then serve!

  • 400 g grated pumpkin
  • 100 g nuts
  • 280 g flour
  • 20 g cocoa (two tablespoons)
  • a teaspoon of cinnamon
  • 200 g sugar
  • 100 g butter
  • 150 ml of milk
  • 2 eggs
  • a teaspoon of baking powder
  • a pinch of salt

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".

Krantz cake (with caramelized nuts)

Kranz is spelled correctly, not Krantz, when it comes to the cake.

I was more interested in the way krantz sounded. to be a Romanian & quotcranţ & quot. Then google translate tells me that this kranz you are talking about would mean crown in german. I want my Krantz cake to make you think of crunching, not crowning it :) It may not be right, but in the end, you can't have great pretensions from a culinary blog. I'm not a linguist, I'm just writing simple recipes.

The name of the cake has nothing to do with "quoting", it's just a coincidence that it sounds like this. In fact, both Kranz and Krantz pronounce it the same, but to me, who lives in Austria and speaks German as well as Romanian, I find it somewhat ridiculous to write Krantz, especially since an almost identical cake is made here. with yours, but in the shape of a crown, hence the name Kranz. Please excuse me for this intervention and I am also glad that it was not taken too badly in my name.

There is really no question of apology in this case. I like to understand as well as possible the world I live in (in general, I don't just mean cooking) and I know very well that only a fool is upset when he is politely drawn to the fact that he is wrong.
Now I realize that, most likely, the Krantz cake that we Romanians know is practically taken from the Austrians (or Germans, Swiss, Alsatians.) And Romanized (everyone knows about Krantz, but I said to check, maybe however, it is only possible in my area - I have now written on google "Krantz cake" and most of the old Romanian culinary sites seem to have published this cake, Krantz starts to appear since "K cake" and Kantz does not even appear as a suggestion alternative). Obviously, if I see that everyone is ignorant around me, then it doesn't mean that I have the perfect excuse to stay the same :) It's just that, if in our country it still has been distorted and the Romanians are looking for it like that, now I will leave it like that. Speaking of which, I find it a little funny that most Romanians have been saying cigarettes instead of cigarettes for some time, and in German they say cigarettes - it seems that we are Germanophiles only in mistakes :)
If I think about it, the idea of ​​a crown really makes sense - if it's cut round, it looks like a princely crown full of gold and precious stones.
You can talk to me, everyone does.

  • It took
  • for 240 shells & # 8211 12o nuts
  • 250 g butter
  • 100 g sugar
  • 3 eggs husband
  • a teaspoon of salt
  • 10 g baking powder
  • 580 g flour
  • 40 g cocoa
  • vanilla (pods, essence or vanilla sugar)
  • Cream
  • 3 yolks
  • 180 g sugar
  • 40 g flour (or 20 g starch)
  • a pinch of salt
  • vanilla (pods, essence or vanilla sugar)
  • 400 ml of milk
  • 100 g butter
  • 100 g ground nuts
  • powdered sugar for decoration

The preparation of the dough is very simple.

In a bowl, mix the soft butter with the sugar, a pinch of salt and vanilla until you get a creamy and homogeneous composition. Add one egg at a time, mixing well after each one until it is completely incorporated. baking powder.

We need to get a suitable dough that is soft, homogeneous and non-sticky.

* It is important not to knead it excessively because the nuts will come out hard and gummy, not tender.

Cover the dough with cling film and leave it to cool for at least an hour.

Meanwhile, prepare the cream.

Heat 300 ml of milk and mix 100 ml with flour or starch.

In a bowl put the yolks, salt, vanilla and sugar. Mix well with a whisk until light in color, possibly adding a few tablespoons of milk.

Pour the flour diluted in milk, then incorporate the warm milk. Put the cream on the fire and boil for 3.4 minutes since it has boiled (low heat). If you use starch, it is ready after the first boil, the starch boils instantly.

Turn off the heat, add the butter and mix to blend.

Then add the ground walnuts and put the cold cream.

It's time to bake the nuts. From the dough we form 5 g balls that we bake for about 1 minute. It is important not to bake them too much because the shells will be hard.

When we have finished baking the shells, remove the cream from the cold and fill the nuts.

There was no need to clean the edges because they came out without, the amount of 5 g was perfect. After filling them, powder them with powdered sugar. 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!

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

Coconut rolled cake & # 8211 video recipe

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

I don't know how others are, but when I think of coconut and chocolate, I think of rolled cake. Coconut and chocolate are two ingredients that I really like so I try to use them in various desserts. Recently, I did Bounty bars, delicious and easy to make. Now it's the recipe's turn table cake, a fluffy vanilla and butter pandispan, glazed with chocolate and rolled in coconut.

The rolled cake is one of our childhood desserts. It was usually made of plain pandispan cut into pieces, soaked in cocoa glaze and passed through coconut. I preferred to go for the Lamington cake, of Australian origin.

For this reason, I made pandispan with butter, which gave it a great taste and I replaced the cocoa in the icing with dark chocolate, to enhance its flavor even more. The rolled cake turned out absolutely wonderful. Fluffy, flavorful, with a wonderful buttery taste, and the chocolate icing is insane, so good that it can be drunk like hot chocolate.

If you don't like dark chocolate, you can use milk chocolate, and if you don't like coconut, you can roll the cake in ground walnuts, almonds, hazelnuts or hazelnuts. Tablet cake in coconut it is very good with a glass of cold milk and definitely with someone dear. You can take it with you to various parties, picnics or other events and I guarantee it will make you furious.

Rolled with nuts

The walnut roll is an old-fashioned cake. It was not an everyday cake, but a cake that we only eat for the holidays.

The first time I ate it was at Moni, my bank colleague, whose mother made the best and most special cakes.

I don't think I've been making walnut rolls for at least 10 years. That's how I got a nostalgia one day, so I looked for my old handwritten recipes and made a tray.
I see that a lot of people make coconut rolls, but I prefer the version with ours. It is not a cake with sophisticated flavors, on the contrary it is a fairly simple cake, just like its name.

Wheat ingredient:

  • 100g butter
  • 2 eggs
  • 75g old
  • 300g flour
  • 200 ml of milk
  • 1 sachet baking powder (10g)
  • 1 teaspoon vanilla extract

Glaze ingredient:

  • 200g old
  • 200g butter
  • 50ml milk
  • 25g cocoa
  • 250 g ground walnuts

Method of preparation:

The oven starts at 180 degrees Celsius.

Mix the butter with the sugar and add eggs one at a time. Then with a spatula or a wooden spoon incorporate the milk, flour, baking powder and vanilla extract. The result will be a soft, cake-like composition.

The top composition is poured into a tray of approx. 20/30 cm, lined with baking paper. The tray is put in the oven for approx. 25-30 minutes or until the top has risen and browned slightly.

When it is ready, take it out of the tray and leave it to cool. Once cooled, cut into cubes to the desired size. It would be preferable for a roll cube to be eaten from 1-2 bites.

For the icing, put the butter, sugar, milk and cocoa in a double-bottomed saucepan over low heat. We always mix with a whisk so as not to form lumps. From the moment it starts to boil, leave it for 2-3 minutes, then turn off the heat. The glaze must cool before rolling the countertop cubes.

The glazing procedure is not complicated, it only requires a little care. Unfortunately, I didn't manage to take some more conclusive pictures because it was a bit difficult for me to work and take pictures at the same time.

We prepare the dish with icing, a plate with ground walnuts and a plate. I recommend that you do not put all the ground walnuts at once because there is a risk of the icing flowing over it and compromising it.

Insert a piece of countertop and soak it in the glaze so that it covers everything, roll it in ground walnuts and place it on the plate. We do this with each piece of countertop separately. When we have finished the tray with rolls, we take it to the fridge for a few hours or even for one night.

Walnut roll is a sweet cake for my tastes but it has its charm (in fact in this recipe I reduced the sugar content because it has a sweet enough icing). I recommend eating in moderation and sharing with others because the portion is very generous.

5 walnut recipes to try this fall

1. Raw vegan cake with cashews and nuts

Raw-vegan cuisine is relatively new to Romania, but it has become increasingly popular. If you haven't cooked raw vegan recipes before, know that they're not hard to make at all. More complicated is finding the ingredients in the supermarket. The dough is crispy, of dates and nuts, and the cream has as main element cashews, flavored with lemon and maple syrup.

2. Cake with nuts and condensed milk

Here we have a cake with soft and fluffy dough and a glaze of nuts and milk. Sounds good, doesn't it? If you agree, try this cake. Noua managed to evoke many memories, she being similar to the cakes we ate when we were little. Let's get to work!

3. Cake with nuts, biscuits and chocolate, without baking

The cake with biscuits and chocolate is a cake that does not require too much hassle. And that's because it doesn't require baking. Hence the name, sometimes used, for cold cake. Basically, in just 5 minutes the composition in which you will add nuts and shit is ready. Then you have to be patient for about 3 hours until it cools down well.

4. Charoset

Charoset is a dessert served since ancient times, whose mentions date back to biblical times. It consists of chopped apples, served with nuts, honey and cinnamon. Simple, classic flavors that can't fail. We have improved, we say, the traditional recipe, adding a little amaretto. Even if it was not present in the classic version, we really liked it!

5. Stir-fry with chicken, vegetables and nuts

Asian cuisine is known for being very tasty, using fresh ingredients and having short cooking times. That is why it is perfect for the days when we are in a hurry. This stir-fry is also very easy to make, so we recommend it to those of you who are new to cooking.