Nut cake with nougat and raisins

Name: Nut cake with nougat and raisins - Agata B.
Ingredients: 1.5 kg flour 650 7 egg yolks 400 g sugar 70 g yeast 600 ml sweet milk 200 g sour cream 12% 150 g butter 82% 150 g lard zest of 1.5 lemons zest of 1/2 orange rum and vanilla essence 1 teaspoon salt Fil

Dessert - Nut cake with nougat and raisins by Agata B. - Recipia

This year, I made a slight change to my walnut, Turkish delight, and raisin sweet bread recipe. I tried the version with sour cream after receiving a good suggestion, and I immediately noticed the difference in texture. It rose better, and the slices were much softer and more elastic. I made it for Easter, but it’s perfect for any winter holiday or whenever I need something traditional with a classic taste. Quick Info Total time: about 4 hours (including rising and baking) Preparation time: 60-90 minutes Baking time: 45-55 minutes Servings: 3 large sweet breads and 1 24 cm cheesecake Difficulty: medium Recipe type: dessert, holidays (Easter, Christmas) Ingredients For the dough: 1.5 kg all-purpose flour (type 650) 7 egg yolks 400 g sugar 70 g fresh yeast 600 ml whole milk 200 g sour cream (12% fat) 150 g butter (82% fat) 150 g lard grated zest of 1.5 lemons grated zest of 0.5 orange rum essence vanilla essence 1 teaspoon heaped salt For the filling: 5 egg whites 500 g roasted and coarsely ground walnuts 200 g sugar 4 tablespoons unsweetened cocoa powder rum essence 650 g Turkish delight 250 g brown raisins Preparation Steps 1. The Leaven Crush the yeast with a fork in a bowl. Add 3 tablespoons of sugar, a little warm milk, and a few tablespoons of flour (taken from the initial quantities). Mix and let rise for 15-20 minutes in a warm place until bubbles form and it doubles in volume. 2. Preparing the Eggs Separate the egg yolks from the whites. Beat the yolks with the salt, then with half of the sugar. Mix until frothy, then add the sour cream and set aside. Keep the egg whites for the filling. 3. The Milk Heat the milk, but do not boil it. In half of the milk, dissolve the remaining sugar, add the lemon zest, orange zest, and essences (to taste). Keep the other half of the milk warm, as you will use it later for kneading. 4. The Fats Place the butter and lard in a pot over very low heat or in a double boiler, just enough to melt gently without getting too hot. They should remain cool to the touch. 5. The Dough Sift the flour into a large bowl. Make a well in the center. Pour in the leaven, then the egg and sour cream mixture, and mix a little. Add the milk in which you dissolved the sugar and flavors, then start kneading. Gradually add the other half of the warm milk as the dough requires. When a homogeneous dough starts to form, begin adding the melted fat (butter and lard) a little at a time, kneading vigorously. Continue kneading for about 15 minutes until the dough is elastic and no longer sticks to your hands. Cover with a clean towel and let rise in a warm place for one hour or until it doubles in volume. 6. The Walnut Filling Beat the egg whites with a pinch of salt until stiff peaks form. Fold in the sugar, then the roasted and ground walnuts, cocoa powder, and rum essence. Mix everything well. 7. Shaping the Sweet Breads Once the dough has risen, break off a piece (about the size of two palms) and roll it out on a lightly oiled surface into a rectangle. Spread a thin layer of walnut filling, sprinkle raisins and pieces of Turkish delight on top. Cut the sheet in half lengthwise, roll each part tightly, then twist them together to form a braid. Place in a baking tray lined with parchment paper. Repeat with the remaining dough. Let the sweet breads rise in the tray for another 30 minutes. 8. Finishing and Baking Brush the sweet breads with beaten egg mixed with a teaspoon of honey. Sprinkle a little vanilla sugar on top. Place the trays in the preheated oven. Bake at low heat for the first 10 minutes, then increase to medium and continue baking for another 35-45 minutes, depending on your oven. Do not open the oven door in the first 30-35 minutes to prevent the dough from collapsing. In the end, the sweet breads should be golden brown and firm to the touch. Why I Make This Recipe Often The dough with sour cream stays soft even after a few days. The filling is generous, does not dry out, and does not leak during baking. For holidays, it uses simple ingredients and yields a large quantity. Tips and Variations Tips The flour should be of good quality, type 650. The milk and eggs should be at room temperature. For rising, find the warmest spot in the kitchen. Don’t rush the kneading; for fluffy sweet bread, it’s important to take your time. Substitutions You can use only butter without lard, but the texture will be slightly different. For sour cream, a 15-20% fat version works if you don’t have another on hand. Turkish delight can be replaced with dried fruits, or if you don’t want raisins, you can omit them. Variations You can add cinnamon to the walnut filling. If you don’t want orange zest, just use lemon. A poppy seed filling can be used following the same technique, with adjustments to the liquid. Serving Ideas Slice it after it has completely cooled. It’s great on its own, with milk, or coffee. For holidays, I serve it on platters alongside other traditional desserts. Frequently Asked Questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. For 70 g of fresh yeast, use about 25-28 g of dry yeast. 2. What if I don’t have lard? You can use only butter, but the sweet bread will be slightly less elastic. The final texture changes a bit, but it still turns out well. 3. My dough didn’t rise enough. Why? It was most likely too cold in the kitchen, or the yeast was inactive. Make sure the ingredients are not cold and that the rising area is warm. 4. What can I brush the sweet bread with if I don’t use honey? You can brush it with just beaten egg or a little milk. Honey helps with shine, but it’s not essential. 5. Can I make the filling with just walnuts, without cocoa? Yes, you can omit the cocoa. Plain walnuts give a milder flavor, and the texture doesn’t change significantly. Nutritional Values (Approximate) One slice (about 80 g): Approximately 320-340 kcal Fat: 13-15 g Carbohydrates: 45-48 g Protein: 6-7 g The values are indicative, as they vary depending on the exact amount of filling and fat used. The sweet bread is substantial, so one slice provides a significant energy boost. Storage and Reheating The sweet bread remains soft for 2-3 days at room temperature, covered with a towel or plastic wrap. It can be stored wrapped in paper and then in a bag, in a cool place. If there are leftovers after several days, slice it and heat it for a few seconds in the microwave. I do not recommend freezing, as it loses its texture.

Nut cake with nougat and raisins

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