Panettone with sour cream and walnuts
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The last panettone must also be used. Today comes another Easter transport.: D. I used this cream with walnuts for my honey sheets. It can't be easier to prepare. It is sour and you can control the sugar as desired.
- 1/2 panettone [500 gr]
- 500gr sour cream
- 300 gr ground walnuts
- 150 gr powdered sugar
- 1 vial esenta rom
- 200 gr large sultanas
- 100 ml rum [or brandy]
- 100 ml water
- pieces of walnut
Preparation time: less than 15 minutes
RECIPE PREPARATION Panettone with sour cream and walnut cream:
- Prepare a mixture of water with rum in which the raisins are hydrated in time [1-2 hours]. To speed up the hydration process, heat the liquid a little.
- Prepare the cream by mixing sour cream with walnuts, sugar and rum essence.
- Cut the panettone into two or three and fill with cream.
- Cover the cake with sour cream, decorate with raisins and crushed walnuts.
- At the end, decorate with a little honey.
Dried fruits can hydrate faster if kept in a warm liquid.
About Medovik and Smetannik
I think you know that there is also a Smetannik (Cream) cake that is very similar to the Medovik cake. It is a general mess when you search for these recipes on the internet because they are often identical! That is, Smetannik also has leaves with honey and sour cream, just like Medovik. In other recipes Smetannik is with white sheets (see here), without honey. Nothing is clear & # 8230 I myself ate in Moscow (in 2017) Smetannik cake with honey sheets in a confectionery in the center. I was there for a few days at the Taste of Moscow (gastronomic festival) and I asked several local specialists about this dilemma. They laughed and said that people also have disputes over these two names: that Medovik comes from med (Russian lb. honey) which is contained in the leaves and Smetannik comes from the cream in the filling. And of course, the cream leaves were also prepared with honey in the past because people did not have access to sugar.
The history of the Medovik cake begins in the 19th century, during the reign of Tsar Alexander I. It is said that Peasant Elizabeth did not like desserts with honey and that she was somewhat fooled into eating Medovik cake without knowing that it had honey leaves. The culmination is that he liked it very much and asked the confectioner to repeat the experience & # 8211 see the story here. The fillings of this cake can be cream but also vanilla cream or condensed milk. We are already in the fog because the sheets with honey and caramelized condensed milk cream make up another cake: Marlenka! Just yesterday I published her recipe & # 8211 see here.
I chose to make my own honey sheets for years and in Albinița (another cake of Russian origin) and bake them normally, in a large pan, in the oven. You mean, like, "normal"? Well, there are recipes where the sheets are baked either on the back of the tray or in the pan, on the stove. Everyone is doing what they learned and we are not arguing now about a non-standard recipe. I will also give you the recipe for the white sheets for Smetannik Cake (Sour Cream) below and you can choose the one you like.
The cream cream is very easy to prepare by simply mixing the fatty cream (with at least 20%) and sour cream with powdered sugar and vanilla. We are talking about fermented cream that we use for papanas or sarmale. In some recipes it is mixed with a part of natural whipped cream made from sweet cream and I decided to use a creamy mascarpone to give and hold this cream for Medovik (or Smetannik) Cake.
From the quantities below results a tray of 20 & # 21530 cm with Medovik Cake with sheets of honey and cream (about 1.7 kg). Keep in mind that this cake needs 2 days of baking (after filling) and must be stored in the refrigerator!
Fluffy CAKE WITH CREAM FILLED WITH WALNUT AND SHIT
Fluffy cake with sour cream and the stuffing of walnuts and shit & # 8211 recipe simple, light, without special preparation techniques to obtain a chubby, fluffy cake, which unfolds in shovels, very tasty, aromatic and fragrant.
The dough of this cake is very fluffy and stays fresh for up to 5 days.
Dough preparation fluffy cake with sour cream it was the fastest and lightest of the cake cakes I made in my life (I guarantee you that I have exceeded 150 only in the last 5 years, because most of them were sweet gifts for friends). This happened because I recently received a food processor Bosch MUM series 2. Compact, powerful, with a modern design, it will become the best friend in the kitchen for anyone who wants to try new recipes. With its help, recipes that seem difficult to make will turn into the most spectacular dishes.
The best example I could find, now around the holidays, is a cake. Kneading the dough scares many. Starting with the technique, continuing with the time (you need 30 minutes) and ending with the physical effort, the preparation of the dough with the help of Bosch Mum 2 becomes child's play, because the whole operation is done by him and is ready in maximum 10 minutes. And at the end, you will receive praise for the best cake.
If you have the courage you can try other recipes. I have a naughty collection. You can read it if click here.
Before I leave you the list of ingredients and how to prepare it fluffy cake with sour cream Here are some useful tips:
- 1. all ingredients must be at room temperature for at least 2 hours & # 8211 if you plan to prepare the cake for the first hour leave the ingredients in the kitchen overnight, including butter.
- 2. The salt put in the dough must not directly meet the yeast
- 3. The milk should be slightly warm & not hot!
- 4. Do not put too much sugar in the dough & # 8211 prevents it from growing. In addition, the filling is sweet enough.
- 5. Do not overdo it with the amount of yeast used & # 8211 you will get unpleasant taste and smell
- 6. depending on the strength of the oven, but also on the material from which the shapes in which the cozonacs are baked (aluminum, Teflon steel, ceramic, silicone, yena) are made, the baking times may be different.
- 7. The dough can rise overnight in the refrigerator or in a warm place for 60 minutes.
I read some aberrations about the taste of yeast kept in the refrigerator overnight, but please do not take them into account, I think those people did not make the correct recipes. The proof is the syrup cozonac (recipe you are here), made according to a documented recipe, from French cuisine. And, as you probably know, nothing compares to the taste of French pastries.
Here is the list of ingredients and how to prepare it fluffy cake with sour cream:
For 1 cozonac & # 8211 tray 11 * 30 cm
For the dough
30 g fresh yeast or 8 g dry yeast
120 g sour cream 24% fat
4 yolks from small-medium eggs
90 g butter at room temperature
1 teaspoon grated orange peel powder or 1 tablespoon organic orange peel
1 teaspoon vanilla paste or seeds from a vanilla pod or 1 teaspoon natural vanilla essence
For the filling:
2 egg whites from small-medium eggs
100 g shit cut into small cubes
20 g black cocoa powder
As I told you in the introduction, the preparation of the dough took less than the preparation and weighing of the ingredients.
Here are the many accessories that the Bosch Mum 2 robot has: tel for mixing, tel for creams and kneading hook, accessory for scraping with 3 discs, blender, meat mincer, transparent lid with filling hole.
I sifted the flour, then weighed the rest of the ingredients. I left them at room temperature for an hour. After an hour I sifted the flour again and put it in the robot's bowl. I added salt and mixed it so that when the yeast reaches the bowl it will not be in contact with the salt.
I put the yeast in a tall bowl, added a teaspoon of sugar and a teaspoon of flour, then 50 ml of milk and mixed until they dissolved. I let them rise for 10 minutes, during which time the yeast tripled in volume. In these 10 minutes I separated the eggs, then I lightly heated the rest of the milk and dissolved the sugar in it.
I added vanilla paste, orange peel powder, rum essence and oil to the slightly warm milk. I beat the yolks and put them over the sweetened and flavored milk. I put the yeast over the flour, then the sour cream.
I added the oil, milk with eggs and oil and started the robot.
I let it mix the dough at first on the 2nd stage, then on the 3rd until the composition became homogeneous (it happens in a very short time). At this point I gradually added a cube of butter. When I finished incorporating the butter, I left it for another 1-2 minutes on top speed & # 8211 4th gear, to make sure that the gluten recipe developed, then the dough was ready.
Simple, fast and effortless. It does not need further kneading.
I moved the dough to another bowl, greased with oil, covered it with cling film and left it to rise overnight in the refrigerator. If you hurry, you can leave it in a warm place (at a temperature of at least 23 ° C) for 60 minutes or until it doubles in volume.
I started in the morning using the robot to mix the egg whites with a pinch of salt, then with the sugar gradually added in 3 tranches, until I got a strong foam like meringue.
I mixed them with ground walnuts and cocoa powder.
I divided the dough in two, then I stretched each piece in such a way that the length exceeds by about 5 cm the length of the tray. By braiding the dough roll with the filling will have a shorter length than the tray.
I greased each piece of dough with walnut cream, sprinkled the shit and rolled. I make sure to leave an edge of the dough uncovered, and fold the edges inwards, over the filling so that it does not flow.
I baked the cake for 60 minutes in the preheated oven at 180 ° C. Depending on your oven, it may bake in 50 minutes, but you may also need 70 minutes. Make sure it is well baked! If you need more baking time, you can cover the cake with a baking sheet or foil so that it does not brown too much.
5 minutes before taking the cake out of the oven, I greased it with yolk and sprinkled granulated sugar. I admit that I don't like to see sesame seeds on the cake, and I would only put poppy seeds if I used them as a filling.
The cake came out very fluffy. I didn't get to take as many pictures as I would have liked, because the slice originally posed has disappeared. Someone had eaten it while I changed the battery on the camera. But, all the bad for good, because the following pictures in the post showed the rich and beautiful filling of the cake.
I hope you like the recipe and you will try it too.
How to prepare chocolate icing for islers
Melt the chocolate on steam in a small saucepan. You can add 1 teaspoon of butter or gloss oil. The glazes are glazed with a brush or the glaze is dripped on them, creating abstract patterns (my mother makes them like this & sprinkles them with strands of glaze, she doesn't cover them completely). While the icing is still wet and sticky, they can be decorated with chopped hazelnuts from the knife.
I sprinkled crushed hazelnuts only in the center of each isler, not on the entire surface.
I'm ready! The islets are left to rest for at least 24 hours in trays or on kitchen grills. During this time, the icing solidifies and the countertops begin to freeze from the butter cream. Those in the house laugh at them and do not refrain from testing them :). These islers are extra-fine!
After the glaze has hardened, no special precautions are required in handling the islets. They can be placed in layers on trays matched with other cakes. In the images below also appears a adapted version of isler-cookie with coconut, condensed milk cream and orange glaze.
You can keep these islers in closed cardboard boxes and store them in the cold, in the pantry.
At other times I decorated them with quarters of walnut kernels.
And as I said at the beginning, it doesn't exist Christmas or Easter without islere.
Find it here separately and the recipe for cocoa cream (chocolate). It can be used for cakes, cakes or other cookies.
Here is another version of decorating these islands. I'm on the left tender cookies with jam 3 2 1.