Prajitura Kinder Bueno / Kinder Bueno Cake

DOBOS

Prajitura cu mere varianta 2 / Apple cake version 2

Aluatul – reteta de AICI

Dough – recipe HERE

Umplutura / Filling

• 2 kg mere / apples, 2 kgs
• 250 – 300 g zahar / 250 – 300 g sugar
• 50 g gris / 50 g semolina
• scortisoara dupa gust / cinnamon to taste

1. Se rad merele pe razatoarea mare cu tot cu coaja.

Grate the apples coarsely, peel on.

2. Merele se storc de zeama si se amesteca cu zaharul, grisul si scortisoara.

Squeeze apples juice and mix in the sugar, semolina and cinnamon.

  

Ansamblare si coacere AICI

Assembly and baking HERE

Prajitura cu mere varianta 1 / Apple cake version 1

Ingrediente / Ingredients

Aluat / Dough

• 250 g margarina / 250 g margarine
• 1 ou / 1 egg
• 100 g zahar pudra / 100 g powdered sugar
• 1 lingurita bicarbonate / 1 tsp bicarbonate
• faina cat cuprinde / flour as needed
• 1 lingura unt / 1 tbsp butter 

Umplutura / Filling

• 2 kg mere / apples, 2 kgs
• 10-15 linguri zahar (daca merele sunt dulci se adauga 10 linguri de zahar  iar daca sunt mai acrisoare se adauga 15 linguri) / 10-15 tbsp sugar (if apples are sweet add 10 tbsp of sugar, if apples are a bit sour add 15 tbsp of sugar)
• scortisoara dupa gust
• zahar pudra cat este nevoie / zahar pudra as needed

Mod de preparare / Method of preparation

Aluatul / Dough

1. Se face un aluat amestecand margarina, oul, zaharul si bicarbonatul adaugand faina putin cate putin, pana cand aluatul nu mai este lipicios. Se imparte in doua parti egale.

Make a dough mixing margarine, egg, sugar, bicarbonate and flour adding little by little until dough its not sticky. Divide into 2 egual parts.

Umplutura / Filling

2. Se rad merele pe razatoarea mare cu tot cu coaja.

Grate the apples coarsely, peel on.

3. Se adauga zaharul si  se pune la foc mediu. Cand incepe sa fiarba focul se da mai incet.

Add the sugar and put into a pan over medium heat. Adjust the heat down as it comes to a simmer. 

4. Se lasa ca sucul din amestecul de mere sa se evapore, se adauga scortisoara dupa gust si se lasa sa se raceasca.

Allow the juices from the apple mixture to evaporate, add cinnamon to taste and let it cool.

Ansamblare si coacere / Assembly and baking

5. Se unge cu unt  si se pudreaza cu faina o tava cu dimenisunea de 36 x 25 cm.

Grease with butter and sprinkle with flour a 36 x 25 cm sized baking tray.

6. Pe o suprafata presarata cu faina se intinde prima jumatatea de aluat intr-o foaie subtire si se aseaza in tava de copt.

On a floured surface roll first half of the dough into a thin sheet and place it into the baking tray.

7. Peste se intinde in mod egal umplutura de mere, se acopera cu cealalta jumatate de aluat intins si se inteapa cu furculita din loc in loc.

Spread the apple filling over it evenly, top with the other half of rolled dough and prick with fork from place to place.

8. Se da la cuptor timp de 45 de minute sau pana este de o culoare maro aurie.
Put it in the oven for about 45 minutes or until golden brown.

9. Se scoate din cuptor, se lasa sa se raceasca si se presara cu zahar pudra.
Take it out of the oven, let it cool and sprinkle generously with powdered sugar. 

Prajitura intoarsa cu caise / Upside – Down Apricot Cake

Ingrediente / Ingredients

Pentru Topping / For Topping

• 150 g zahar / 150 g sugar
• 60 ml apa / 60 ml water
• 57 g unt / 57 g butter
• 13-14 caise de marime medie injumatatite si fara samburi / 13-14 medium apricots, halved and stoned
  

Pentru Blat / For Cake

• 4 oua la temperature camerei / 4 eggs, room temperature
• 134 g zahar /  134 g sugar
• 1 lingurita vanilie / 1 tsp vanilla
• 128 g faina / 128 g all purpose flour
• 1 lingurita praf de copt / 1 tsp baking powder 
• 57 g unt, topit / 1/4 cup butter, melted

Mod de preparare / Method of preparation 

Topping-ul / Topping

1. Pentru a face topping-ul, se pune zaharul si apa intr-o craticioara la foc mic si se amesteca pana cand zaharul este dizolvat. Se creste temperatura si se fierbe pana cand siropul are o culoare maro aurie. Dureaza in jur de 5-8 minute. Se da la o parte de pe foc si se incorporeaza untul.

To make the topping, place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil until syrup is a golden brown color. It would take about 5-8 minute. Remove from the heat and stir through the butter.

2. Topping-ul se toarna intr-o forma de tort de 20 cm, unsa bine si tapetata cu caise cu partea taiata in jos. Incercati sa le asezati in caramel foarte aproape unele de altele.

Pour the topping into a well greased 20 cm round cake tin and top with the apricots cut-side down.

Try to place them very close together in the caramel.

Blatul / Cake

1. Pentru blat se pun ouale, zaharul si vanilia intr-un castron al unui mixer electric si se bat timp de 8-10 minute sau pana cand se ingroasa si are culoare palida.

For the cake, place the eggs, sugar and vanilla in the bowl of an electrics mixer and beat for 8-10 minutes or until thick and pale.
2. Se cerne faina si praful de copt peste amestecul de oua si se amesteca usor. Se amesteca si untul.

Sift the flour and baking powder over the egg mixture and gently fold through. Fold through the butter.

3. Se toarna amestecul peste caise si se coace in cuptorul preincalzit timp de 35-45 minute sau pana cand tester-ul introdus in mijlocul blatului iese curat.

Spoon the batter over the apricots and bake in preheated oven for 35-45 min or until tester inserted in a middle of the cake comes out clean.

4. Se lasa sa stea 15 minute dupa care se intoarce prajitura pe o farfurie. Se seveste calda sau rece.

Allow to stand for 15 minutes then invert the cake onto a plate. Serve warm or cooled.

Reteta adaptata de pe www.cooldesserts.com / Adapted recipe from www.cooldesserts.com

Prajitura Mariana / “Mariana” Cake

Prajitura Mariana / “Mariana” Cake

Ingrediente / Ingredients

Pentru 3 foi / For 3 layers

• 500 g faina / 500 g flour
• 200 g margarina / 200 g margarine
• 150 g zahar / 150 g sugar
• 3 galbenusuri / 3 egg yolks
• 8 g praf de copt / 8 g baking powder
• 5-6 linguri apa sau smantana / 5-6 tbs water or sour cream

Crema / Cream

• 150 ml lapte / 150 ml milk
• 2 linguri marmelada (preferabil de caise) / 2 tbs marmalade (preferably apricot)
• 1 lingura cacao / 1 tbs cocoa powder
• 1 lingurita esenta rom / 1 tsp rum essence
• 16 g zahar vanilat (2 pliculete) / 16 g vanilla sugar (2 sachets) 

Glazura / Glaze

• 3 albusuri / 3 egg whites
• 200 g zahar / 200 g sugar
• ciocolata neagra  / dark chocolate

Mod de preparare / Method of preparation

Foi / Layers

Se face un aluat din ingredientele mentionate mai sus care se imparte in trei parti egale, se intind si se coc pe fundul tavii tapetata cu hartie de copt.

Make a dough out of the ingredients mentioned above and devide into 3 egual parts. Roll them out and bake on the back of a tray lined with baking paper.

Crema / Cream

Una dintre cele 3 foi obtinute se sfarama si se amesteca cu ingredientele mentionate mai sus. Se amesteca pana se obtine o pasta omogena si care se poate intinde usor.

Crush one of the 3 layers and mix it with the above ingredients. Mix it until you get a a smooth paste which can be spread easily.

Glazura / Glaze

Albusurile se bat pe aburi impreuna cu zaharul.

Beat egg whites with the sugar on a double boiler.

Ansamblare / Assenbly

1. Pe o tava se aseaza una din foi peste care se intinde crema si se se acopera cu foaia ramasa.

On a tray place one of the layers, spread the cream on top of it and cover with the remaining layer.

2. Deasupra ultimei foi se intinde glazura peste care se rade ciocolata.

On top of the last layer spread the glaze on top of which you grate the chocolate.

Cozonac cu nuca si stafide / Walnut and raisins loaf

Cozonacul este o prăjitură tradițională românească, bulgărească, macedoneana si albaneza.

Ingredientele principale fiind făina, laptele, zahărul, ouăle, untul si drojdia.

Pot fi  drepți sau rotunzi, simpli sau împletiți si pot fi simpli sau umpluti.

Umplutura poate fi din  nucă, alune, mac, stafide, rahat turcesc, fructe uscate, brânză dulce, cacao, marmelada sau combinații ale acestora.

“Cozonac” is a traditional Romanian, Bulgarian, Macedonian and Albanian sweet bread.

Main ingredients are flour, milk, sugar, eggs, butter and yeast.

Can be straight or round, simple or braided and can be simple or filled.

Filling can be out of nuts, hazelnuts, poppy seeds, raisins, Turkish delight, dry fruits, cottage cheese, cocoa, marmalade or combinations of these.

Ingrediente / Ingredients

- pentru aluat / dough

• 500 g faina / 500 g flour
• 4 galbenusuri / 4 yolks
• coaja rasa de la jumatate de portocala si/sau lamaie / grated zest of half orange and/or lemon
• 1 pastaie de vanilie (optional) / 1 vanilla pod (optional)
• 1 praf de sare / 1 pinch of salt
• 250 ml lapte / 250 ml milk
• 120 g zahar /120 g sugar sugar
• 2 linguri zahar vanilat / 2 tablespoons vanilla sugar
• 7 g drojdie uscata / 7 g dry yeast
• 20 g unt topit / 20 g melted butter

- pentru umplutura / filling

• 200 g nuca macinata / 200 g ground walnuts
• 300 ml lapte / 300 ml milk
• 150 g zahar / 150 g sugar
• 40 g stafide / 40 g raisins
• 2 linguri de pesmet fin / 2 tablespoons fine bread crumbs
• 1 lingura cacao / 1 tablespoon cocoa powder
• 1 lingura esenta de rom / 1 tablespoon rum essence

- Cantitatile de mai sus sunt pentru  un cozonac  mare.

The above quantities are for a large walnut loaf.
- Aluatul si umplutura se pot impartii  pentru a rezulta 2 cozonaci mai mici /

The dough and filling can be divided to make two  smaller loaves.

 

Mod de preparare / Method of preparation

- Laptele, 100 g de zahar, zaharul vanilat si pastaia de vanilie (taiata in doua pe diagonala) se pun la fiert pana se topeste zaharul si da in clocot, dupa care se asteapta sa se mai raceasc.

Heat the milk, 100 g of sugar, vanilla sugar  and vanilla pod (cut on diagonal into 2) until sugar melts, then allow to cool a bit.

 

1. Drojdia se dizolva in putin lapte caldut impreuna cu 20 g zahar si 2 linguri de faina dupa care se tine la cald si se asteapta pana drojdia se activeza.

Dissolve yeast in little warm milk together with 20 g of sugar and 2 tablespoons of flour, then keep in a warm place and wait for the yeast to activate.

2. In momentul in care se dubleaza si face bulbuci se poate incepe framantatul

When yeast doubles and makes bubbles you can start kneading.

3. Intr-un castron mai mare se adauga faina, galbenusurile frecate cu un praf de sare, coaja rasa de portocala si/sau lamaie, drojdia activata si se framanta turnand putin cate putin din laptele caldut.

In a larger bowl add flour, rubbed yolks with a pinch of salt, orange or/and lemon grated zest, activated yeast and knead pouring warm milk little by little.

 

4. Se framanta minim 30 de minute pana se formeaza un aluat elastic si nelipicios

Knead minimum 30 minutes until it forms an elastic and non sticky dough.

5. Daca aluatul este prea lipicios se adauga maxim 2 linguri de faina dar nu mai mult.

If dough it’s to sticky  add maximum 2 tablespoons of flour but not more.

6. Se freaca palmele cu unt topit, se framanta din nou inca 10 minute dupa care castronul se acopera cu un prosop curat  si se lasa sa creasca intr-un loc mai cald pana-si dubleaza volumul (40-60 minute).

Rub melted butter  on ur palm and knead again another 10 minutes, then cover the bowl with a clean towel and let it rise in a warm place until doubles in size. 

7. In timp ce aluatul sta la crescut se prepara umplutura.

While dough rises prepare the filling.

8. Laptele impreuna cu zaharul si stafidele se pun la fiert, la foc mic pana cand laptele da intr-un clocot.

Heat the milk together with sugar and raisins on low heat until milk boils.

9. Cand zaharul s-a topit se adauga nuca macinata, esenta de rom si cacao si se lasa sa fiarba 2-3 minute.

When sugar melted add the ground walnuts, rum essence and cocoa powder and let it boil 2-3 minutes.

10. La final se adauga 2 linguri de pesmet fin pentru a lega compozitia.

At the end add 2 tablespoons of fine bread crumbs to bind the mixture.

11. O forma de cozonac de unge cu untul topit ramas si se tapeteaza cu faina.

Grease a loaf pan with remaining melted butter and coat it with flour.

12. Dupa aproximativ o ora coca-si dubleaza volumul, se rastoarna pe planul de lucru tapetat cu faina si se intinde cu un sucitor sau cu mana in forma dreptunghiulara.

Approximately an hour after dough doubles in size, plop the dough on your counter space coat with flour and roll it with a rolling pin or spread it by hand into a rectangular shape.

13. Se intinde amestecul de nuca si se ruleaza.

Spread nut filling and roll the dough.

14. Aluatul umplut si rulat se aseaza in forma de paine unsa.

Place the filled and rolled dough in  greased  loaf pan.

15. Se bate galbenusul ramas cu care se unge cozonacul, se presara zahar perlat (optional) si se da la cuptorul preincalzit in jur de 50 de minute.

Beat the remaining yolk and brush the top of the bread, sprinkle with hail sugar (optional) and bake it for about 50 minutes in a preheated oven.

16. Daca se vor face 2 cozonaci se va lasa sa mai creasca pentru a doua oara in forme pana cand aluatul va ajunge la inaltimea formei, dupa care se da la cuptor in jur de 40-50 de minute.

If you make two loaves, let the dough rise a second time in the loaf pans until dough reaches the top of the pan, then bake for around 40-50 minutes.

17. Cozonacul se verifica daca este copt cu un bat de lemn subtire care introdus in cozonac va trebui sa iasa curat.

Check the loaf if it is baked with a thin wood stick inserted into it that has to come out clean.

18. Dupa ce este gata se scoate din cuptor si se mai lasa in forma inca 5 minute dupa care se scoate, se lasa la racit de preferinta culcat pe o parte si acoperit cu un prosop curat.

After it is done let it in the loaf pan for another 5 minutes and then take it out and let it cool preferentially lying on one side and covered with a clean towel.

 

!!! Nu se taie pana nu este racit complet

Do not cut it until it’s completely cooled.

!!! Pentru a-l pastra proaspat si moale , dupa ce se raceste se pastreaza intr-o punga de hartie sau pentru paine.

To keep it fresh and soft, after cools down keep it in a paper bag or bread bag.