Traditional recipes

Cozonac woven with marzipan and fruit

Cozonac woven with marzipan and fruit

Put the fruits in a bowl with the orange juice and put them in the microwave on high for 1 minute. Let them cool and hydrate well.

Pour the milk and honey into a pot and put them on the fire, stirring gently until the mixture is well heated and the honey melts. We take it down and put the butter, letting it cool to room temperature.

Meanwhile, mix the flour, yeast, spices and 1/2 teaspoon salt in a large bowl. Add the cooled milk, the egg and knead until it becomes an elastic dough that you let rise until it doubles in volume.

Transfer the dough to the work surface and press it to remove air bubbles. Incorporate the soaked fruits and knead well.

Spread the dough in a square with dimensions of about 40/40 cm, then cut it into 3 long strips. Divide the marzipan into 3 equal parts that we stretch to have the same length as the dough strips. Put the marzipan on the dough strips, then join the edges of the dough and turn it with the "seams" down. We knit the 3 strips of dough with marzipan and place it in a tray lined with baking paper. Bring the ends inwards, cover with baking paper and let the cake rise in a warm place for 30 minutes.

Grease the cake with the beaten egg, sprinkle over the almond flakes and put it in the preheated oven until it browns nicely. Remove the cake and let it cool, then sprinkle with powdered sugar.

Woven cake

Woven cake from: flour, sugar, salt, milk, butter, eggs, yeast, poppy seeds, raisins, walnuts and apricot jam.


  • 300 g flour
  • 25 g sugar plus a teaspoon
  • 1/2 teaspoon salt
  • 100 ml of milk
  • 55 g butter
  • an egg
  • 13 g fresh yeast
  • 250 g poppy seeds
  • 50 g golden raisins
  • 50 g ground walnuts
  • 4-5 tablespoons apricot jam

Method of preparation:

For the dough, mix the flour with the sugar and salt and set aside. Heat half the amount of milk, add the butter, stir to melt it, then add the crumbled yeast and a teaspoon of sugar. Stir and set aside for 5 minutes.

Then mix in the flour with the yeast, the remaining milk and the beaten egg. Mix and transfer to the work table. Knead for 15 minutes and then leave the dough in a bowl to rise for 2 hours, covered with a napkin.

Meanwhile, lightly ground poppy seeds are mixed with walnuts, jam and raisins. The raised dough is placed on the table, kneaded for 5 minutes to remove air, divided into two pieces that are stretched and greased with the filling.

The two rolls are intertwined, small cuts are made on the surface and they are placed in the baking tray lined with paper.

Leave to rise for another 10 minutes, grease with beaten egg and then bake for about 40 minutes.

German cake

German cake from: flour, baking powder, salt, lemon, eggs, vanilla essence, butter, milk, dried fruit, almonds, marzipan, rum, sugar, yeast and powdered sugar.


  • 580 g flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 lemon
  • 2 eggs husband
  • 1 teaspoon vanilla essence
  • 100 g melted butter
  • 225 ml of milk
  • 150 g dried fruit
  • 50 g chopped almonds
  • 200 g of marzipan
  • 1 tablespoon rum
  • 50 g sugar
  • 7 g dry yeast
  • powdered sugar

Method of preparation:

In a bowl, put the flour, baking powder and salt. Separately, incorporate the sugar, vanilla and yeast into the warm milk. Add the flour mixture, lemon peel, dried fruit, chopped almonds, rum and mix everything. Beat the eggs and pour them over the composition obtained together with half the amount of butter. Knead for ten minutes and leave for half an hour to grow in a warm, covered place.

Divide the dough into six parts and shape them into rolls, equal in length. Cut the marzipan in half and shape them into a roll, the same length as the dough. In a tray greased and lined with baking paper, place two rolls of braided dough, place a roll of dough braided with one of marzipan on top and press lightly. In another tray, place the rest of the dough and the remaining marzipan, braided in the same way.

Let them rise in a warm, warm place for 45 minutes, then put the trays in the hot oven for 25-35 minutes. After baking, grease the cozonacs with the remaining melted butter and roll them in powdered sugar. Cut them only after they have cooled.

Cozonac braided with marzipan and fruit - Recipes


Marzipan cake is my favorite, the aroma and consistency of marzipan, I go back to childhood. to chewing gum and caramels after which I was crazy when I was little and for which I accept to listen to my mother and be good :)

Here is the simplest cake recipe in which we also use marzipan and fruit, an easy and quick way to make marzipan cake with a little play)


  • peeled almonds - 450 gr
  • powdered sugar - 450 gr
  • eggs - 1 pc
  • lemon juice - 1 tbsp
  • eggs - 6 pcs
  • flour - 6 tbsp
  • oil - 6 tbsp
  • sugar - 6 tbsp
  • salt - 1 teaspoon
  • Seeds from a vanilla bean

Mix the ground almonds with the powdered sugar, add the lemon juice and the egg, until we obtain a homogeneous composition like a plasticine. Mix and knead the mixture extremely well, then wrap in cellophane / foil and leave it in the fridge for 6 hours.

The top is pandispan so we have to mix the yolks, oil, sugar and flour plus vanilla seeds, until it results in a creamy composition. In it, add the beaten egg whites. The resulting composition is placed in a pan greased with butter and lined with a little flour. Let the dough tan in the hot oven for 45-55 minutes.

The filling is extremely easy to prepare. All we have to do is make a strawberry puree and mix it with fresh cream! The whipped cream must be cold… somewhat!

At the end, cut the top in half, place the flavored filling, then shape marzipan on the cake, that is, we spread the marzipan with a fork on the table and then over the cake. for a sensational and delicious decor. We can color the marzipan with food coloring, which is found in markets, and for a more beautiful presentation, we can create different shapes with shapes for cookies.

Preparation for the fluffy cake recipe

You can read below the recipe written by cozona with 10 yolks or go directly to the video recipe, with a click on the picture:

I'm not going to drive you crazy and explain too much. Simply for the success of a perfect cake, meaning fluffy, well baked, flavorful, not to dry the next day & hellip are some important things.

Tips from Gina Bradea

  • Use the best quality ingredients at room temperature, not cold
  • The flour must be well dried, rinsed, sifted for 2-3 days in a row and kept warm before kneading.
  • Knead the dough well, until the dough comes off by hand and beaten on the table
  • The whipped cream helps the dough a lot, you will see how it relaxes, it becomes finer and more elastic
  • The milk is added gradually, first only 3/4 of the amount, then it is added little by little, as needed. If you put all the milk and at the end the dough is sticky and soft, add a handful of flour. Eggs can be larger or more watery, butter may contain too much water or the flour is moist or not of very good quality. With flour from different batches you can get different doughs. There are many factors that can influence the quality of flour.

Other tips to keep in mind

  • Bake well on low heat at the beginning (160 degrees for 10 minutes), 180 degrees Celsius until the end at microwave. In the gas oven, low heat at first, then medium.
  • Get your hands on the dough: the dough should be warm, not cold. If the dough is cold, it will grow hard, it can take 10-12 hours to leaven well.
  • If you want the dough to grow faster, turn the oven to a minimum of about 40 degrees and put the bowl of dough in the oven. After 15 minutes, turn off the heat and leave the cake there.
  • If you can't put the dough in the oven, put a bowl of hot water underneath, but the dough bowl won't touch the water.
  • Wrap the dough bowl with plastic wrap or a bag, then with a napkin.
  • Make the 3 kneadings exactly as I say. Repeated kneading has the role of better developing the gluten network, reactivates the yeast, makes the dough have the same temperature in all parts. You will get the fluffiest cakes.

Fluffy cake, recipe with 10 yolks

If you start the fire from the beginning, the dough is forced to rise and it will crack, it will not have grown nicely.

I explained in detail the secrets of the leavened dough here. Everything is written, how it is kneaded, how everything is prepared, read patiently & # 128578

If you don't have a scale at hand, I wrote in detail how you can weigh with a spoon or cup here, in Measuring ingredients in the kitchen.

Advice from Gina Bradea

After you have kneaded the dough and slammed it well on the bowl, let it rise for 30 minutes, then knead it a little more, about 5 minutes. Leave to rise for another 15 minutes, then knead again for 5 minutes.

Now let it grow for good.

This kneading 3 times helps the dough to grow extremely beautiful, it will unravel strands, you will have a beauty of cozonaci.

How many cakes come out of 1 kg of flour?

Out of this quantity come 2 cakes beautiful. I made one with raisins, candied fruit, cranberries, almonds and shit and in the other I mixed a piece of dough with 1 tablespoon of flour and 2 tablespoons of rum. You can use rum essence.

The filling can be walnut and cocoa, plus milk or egg whites, walnut kernel or ground poppy seeds, scalded with milk, cocoa or chocolate dough, as desired & hellip

Other tricks for the 10 yolk cake recipe:

  • Grease the baking paper with a little butter, dough it will have that absolutely wonderful butter scent and it will not mold, it will not dry, it will remain fragile for a long time & # 128578
  • After baking, immediately grease the baking soda with a little syrup made of 1 tablespoon of honey and 2 tablespoons of water or 1 tablespoon of sugar and 2 tablespoons of water. They will have a splendid luster.

See also the pictures, how beautiful they came out. I was cold, but if the appetite is high. & # 128578

In order to look beautiful in the picture, they must be cold when they are cut, but I cut them warm. I also made a necklace for my dear Totosii (our puppies), without raisins or cocoa, and it is better to see that they break pale-pale & # 128578

If you think there are too many 10 yolks (although I recommend you try the recipe), you can use 5 whole eggs, ie egg whites, which are beaten together with the sugar and add them to the dough, kneading.

But, there will be a difference: having egg whites, the dough will be denser, it will not have the special fragility that the dough has, which is made only with yolks.

You can use, yes, 5 whole eggs, not 10 yolks, and instead of butter and oil, use only oil & ndash 200 ml and this will be a product ECONOMIC. But I, I repeat, recommend the version with 10 yolks & # 128578

What do we do with the egg whites?

If you don't use them in the walnut filling, you can make a delicious one Rafaello cake & ndash recipe here.

I leave you a generous slice to taste and I invite you to try the recipe and send me the pictures & # 128578

Cozonac with woven shit

For Cozonac with braided shit we need:
& # 8211 600 gr white wheat flour
& # 8211 2 eggs husband
& # 8211 100 gr sugar
& # 8211 220 -240 ml hot milk
& # 8211 1/4 teaspoon salt
& # 8211 grated peel from a small orange
& # 8211 grated peel of 1/2 lemon
& # 8211 1 sachet of dry yeast
& # 8211 6 tablespoons oil
Filling: 350 gr shit
For anointed: an egg yolk + 1 teaspoon milk

Preparation Cozonac with woven shit

It is important that all ingredients are at room temperature.
Put the leavened yeast in 100 ml of warm milk with a teaspoon of sugar and a little flour sprinkled on top.

Cake with poppy seeds and marzipan

Easter is over. One of the cozonacs was this one, with poppy seeds and marzipan. A delight that does not compare with the commercial one. I can't imagine that a freshly baked cake won't smell like Easter in the house. I don't feel like Easter is coming.

This combination of poppy seeds and the delicious marzipan seems brilliant to me, it turns out to be a really good filling.
The recipe is inspired by a good housewife, Miha. Thank you my dear! : *

So, the ingredients below are for a baban cake and well grown :).

For the filling:
& # 8211 150 g marzipan
& # 8211 100 g mac
& # 8211 5 tablespoons milk
& # 8211 50 g sugar

Preparation: Knead a dough that you leave for an hour to rise in a warm place.

Filling preparation: put the marzipan on a grater or grind it in a food processor. Add poppy seeds and sugar.

Gradually add the milk until you get everything as a cream.

After the dough has risen, roll out a sheet, add the filling and roll. Let the cake grow a little more in shape. Grease it with beaten egg yolk with a little milk.
Put it in the preheated oven at 180 degrees C, for 45 minutes.

Cake with pesto and parmesan

Who decided that if Christmas is over, the time for cakes is over? Today I propose the Cozonac recipe with pesto and parmesan, a super fragrant savory cake and as beautiful as it is easy to make!

Cake with pesto and parmesan - an excellent idea for an appetizer but also for sandwiches! Being a braided cake, it looks great on any plate! Being a very dense cake, it is sliced ​​no matter how thin and is perfect for sandwiches!

Cake with pesto and parmesan - everything you need to know about the recipe

  • From the given quantities comes a cake, baked in the classic cake tray. The quantities in his recipe can be easily doubled to get two pieces of Cozonac with pesto and parmesan.
  • For the filling I used "pesto alle Genovese" or pesto with basil, olive oil, pine nuts and parmesan. It gives a subtle aroma to the cake. But you can also use red pesto or pesto from dried tomatoes, but also cream cheese mixed with pesto, for a subtle sim taste. Both variants of pesto, red or green, are waiting for you on the shelf LIDL stores, ready to be used in your recipes!

  • In all recipes with leavened dough it is written to "leaven the dough in a warm and dry place" for the best results. Did you know that one of the best places to leaven dough is in the closed oven with the light on? But did you know that you can leaven the dough cold? Of course, it ferments more slowly and it is preferable to leave it to ferment overnight or for up to 24 hours. This method of cold leavening is ideal when we do not have time to bake the dough on the day we made it or we want to prepare the dough in time and bake it only when we need it.
  • The cake is kept fresh for 2-3 days, just like bread.
  • If you have slices of Cozonac with pesto and parmesan, you can easily turn them into delicious croutons! Just cut the cake into cubes, sprinkle with a little olive oil and bake for 10-15 minutes in the oven at 180 ° C.

Ingredients for a piece of Cozonac with pesto and parmesan

  • 250g Belbake flour for cake
  • 4g Belbake dry yeast
  • 150ml warm water
  • 1 teaspoon sugar
  • 1 teaspoon Castello salt
  • 3 tablespoons Primadonna extra virgin olive oil
  • 3 tablespoons pesto Baresa
  • 3 tablespoons parmesan / Grana Padano Lovilio
  • 1 egg to grease the cake

All the necessary ingredients for the Cozonac recipe with pesto and parmesan can be found in LIDL stores.

First we mix warm water, sugar and yeast. In a large bowl put flour sifted with salt. Make a hole in the middle and pour the mixture of yeast and olive oil. Knead the dough by hand or with a food processor. We have to knead very well, in order to obtain a dough that is very well bound, elastic, homogeneous and that does not stick to the walls of the bowl or by hand. We move the dough in a clean bowl, one with a little olive oil. Cover the bowl with a towel. Leave it to rise in a dry and warm place for 2 hours or until it doubles in volume.

When the dough doubles in volume, we move it to the work table. No need to grease the dough, the dough is not sticky. We spread a sheet of dough 20x30cm and ½ cm thick. Grease the dough sheet with a uniform layer of pesto. Sprinkle grated Parmesan cheese on top.

We roll the sheet tightly to get a roll. Cut the dough roll into 2 lengthwise, leaving the dough stuck at one end. We knit the two pieces of dough to get the cake. Put the cake in a pan greased with oil. We leave it to rise again for an hour. Grease the cake with beaten egg. Bake in the hot oven at 180 ° C, 30-40 minutes or until it passes the toothpick test. After 20 minutes of baking or when the cake is nicely baked and golden, cover it with aluminum foil. This way we make sure that it bakes on the inside without being too browned on the outside.

Marzipan, Mascarpone And Fruit Cake

1. Preheat the oven to 180C. Put the butter and sugar in a large bowl and mix, using an electric mixer, until it turns pale. Add the orange peel, then the eggs, one at a time, beating well after each addition. Incorporate the flour, ground almonds and baking powder with a pinch of salt, then add the marzipan. Put the mixture in a tray lined with baking paper, smooth the surface and bake for 30-35 minutes. While cooking, mix the lemon juice with 3 tablespoons of sugar, then pour over the cake as soon as it comes out of the oven. Allow to cool completely in the pan.

2. To make the icing, put the ingredients in a bowl and mix with an electric mixer until the mixture becomes stiff. Once the cake has cooled, spread the icing all over, decorate with summer fruit and pour a little golden syrup (if used) and garnish with fresh basil leaves. Cut into squares and serve.

Woven Russian cake

"Operation Easter Cake" is not an operation that can be treated superficially. No no no! Because I still remember how serious this operation was for Buni and how she took out "that big vailing", a kind of large, enameled basin, in which she kneads the cozonac. All her recipes, for cakes, Baigli, pies, homemade biscuits, start with "put a pound of flour there". Well, at Easter cakes it started directly with 2 kilos of flour! This year I want to surprise her and take a cake to the Easter table. So I looked for a spectacular recipe. And I found! Today we cook the recipe together Woven Russian cake!

What is special about the Russian braided Cozonac recipe?

  • It is a very fluffy cake, extremely fluffy and that stays fluffy for 2-3 days.
  • It looks exceptional on any table, be it a holiday or a simple family meal.
  • Although it looks like a sophisticated cake, the Russian braided cake is very easy to make, the braid is simple and you can't go wrong.
  • I filled it with chocolate flakes, but you can use poppy seeds, walnuts, shit or raisins and dried fruit.
  • You can find all the ingredients in Lidl Romania stores

Tips and tricks for the success of the Russian braided Cozonac recipe

  • It is very important to use a quality butter, at least 80% fat. You can replace butter with lard. Both must be at room temperature.
  • You can use fresh yeast (20g) or 10g dry yeast.
  • In terms of flavors, you can use the core of vanilla pod, vanilla essence (find here the recipe for homemade vanilla essence) but also lemon or orange peel.
  • Use whole milk (min 3% fat), which must be warm.

Ingredients for a Russian braided cake:

  • 600g faina Castello
  • 180g old Castello
  • 1 egg tied
  • 250ml warm Pilos milk
  • 20g fresh yeast Uniferm
  • the socket will be Castello
  • 100g soft Milbona butter
  • 50g melted Milbona butter (for the filling)
  • 100g chocolate flakes (for the filling)
  • a beaten egg (to grease the cake)

Preparation Russian braided cake:

Mix the yeast with the milk and let the mixture rest for 10 minutes. In the food processor (you can just as well knead by hand) we put flour, egg, sugar. Knead while pouring the milk, in a thin thread. After incorporating the whole mixture of milk and yeast, put the 100g soft butter. Knead until we have an elastic, homogeneous, slightly sticky dough.

Form a ball of dough and move it into a clean bowl. Cover the bowl with cling film and place in a warm place. I put the leavening dough in the closed oven, with the light bulb on. Leave to rise for 3 hours or until the dough doubles in volume. On the table lightly powdered with flour, spread a rectangle of dough ½ cm thick. Grease the dough with melted butter and lightly cooled. Put the chocolate chips and press them lightly to get into the dough.

Roll out a sheet of dough, from large to small (we start with the short side). From the roll obtained, cut one of the ends, about 5 cm and put it aside. Cut the roll in half, lengthwise, leaving an end of 5 cm. We pass the uncut end between the 2 strips of dough, to obtain a flower.

We knit the two strips of dough, and at the end we include in the braid the piece of roll initially cut. We move the cake to the tray greased with non-stick spray or greased with butter and lined with flour. Let it rise for an hour or until it grows nicely. Grease the cake with beaten egg and bake it in a hot oven at 160 ° C with ventilation or 180 ° C static, for 35-45 minutes. After about 20 minutes from putting in the oven, cover the cake with aluminum foil, to make sure it does not brown too much. The cake is ready when it passes the toothpick test.

With my hand on the heart of the gospo-diva I tell you that the recipe for Woven Russian cake it is one of my great successes. It's delicious and SO fluffy (God, I don't like that word, but… it's REALLY an ultra-fluffy cake).

I hope you like the recipe for stuffed Russian Cozonac and find its much-deserved place on a festive table! May you have the best and, together with the LIDL Romania family, we wish you a Happy Easter with your loved ones!

Video: How To Make MICROWAVE MARZIPAN - Easy tips and tricks (November 2021).