Braided cake with walnuts and Turkish delight

Name: Braided cake with walnuts and Turkish delight
Ingredients: Dough: 1.5 kg flour; 50 g yeast; 350 g sugar; 200 g butter; 600 ml sour milk; 1 teaspoon salt; 5 egg yolks; 100 ml milk; 100 ml oil; lemon zest; rum essence. Filling: 300 g ground walnuts; 200 g sugar; 3 tablespoons cocoa; 250 ml milk; rum essence or vanilla sugar; 200 g Turkish delight.

Dessert - Braided cake with walnuts and Turkish delight by Coralia L. - Recipia

Twisted Walnut and Turkish Delight Cake – A Traditional Delicacy The cake is more than just a simple dessert; it is a tradition that brings us together, a symbol of holidays and beautiful moments spent with family. This recipe for twisted walnut and Turkish delight cake will transform any meal into a celebration. I invite you to discover the steps to create a delicious cake, with an unmistakable aroma and a fluffy texture. Prepare your ingredients and let’s get started! Preparation time: 30 minutes Baking time: 60 minutes Total time: 1 hour 30 minutes Number of servings: 3 cakes Ingredients: For the dough: - 1.5 kg flour - 50 g fresh yeast - 350 g sugar - 200 g butter (at room temperature) - 600 ml sour milk (or yogurt) - 1 teaspoon salt - 5 egg yolks - 100 ml milk (warm) - 100 ml oil (sunflower or olive) - Zest of 1 lemon (for flavor) - Rum essence (optional) For the filling: - 300 g ground walnuts - 200 g sugar - 3 tablespoons cocoa - 250 ml milk (hot) - Rum essence or vanilla sugar - 200 g Turkish delight (cut into small cubes) Step-by-step instructions: 1. Preparing the dough: - Start by sifting the flour 2-3 times to aerate it. This step is essential for achieving a fluffy and airy dough. - Dissolve the fresh yeast with a tablespoon of sugar in the warm milk. This mixture will activate the yeast, helping the dough to rise. - In a large bowl, add 600 ml of sour milk and the remaining sugar. Slightly warm the mixture to dissolve the sugar. - Whisk the egg yolks with the salt until frothy, then add them to the milk mixture. 2. Kneading the dough: - Make a well in the flour and add the yeast and milk mixture. Start kneading the dough, gradually adding the oil and soft butter in a few stages. - Knead for about 10 minutes until you achieve an elastic and homogeneous dough. Don’t hesitate to add a little oil to your hands to facilitate kneading. - Grease the dough with a little butter on top and fold it, lifting and slapping it against the bowl a few times. This process helps develop the gluten and achieve an excellent texture. - Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour, until it doubles in volume. 3. Preparing the filling: - Grind the walnuts using a meat grinder or food processor. Then, blanch the ground walnuts in hot milk, adding sugar, rum essence, and cocoa. Mix well to obtain a homogeneous composition. - Prepare the Turkish delight by cutting it into small pieces so that it is easy to distribute in the dough. 4. Assembling the cake: - After the dough has risen, divide it into 6 equal pieces. Roll each piece into thick sheets about 1.5 cm thick. - On 3 of the sheets, spread the walnut filling evenly, and on the other 3, place the Turkish delight over the entire surface, then roll each sheet tightly so that the filling does not escape. - Take one roll with walnuts and one with Turkish delight and braid them carefully. Place them in a loaf pan lined with parchment paper. Repeat the process for all 6 rolls, resulting in 3 cakes. 5. Baking: - Let the cakes rise in the pan for 30-40 minutes. Meanwhile, preheat the oven to 180°C. - After they have puffed up, brush the cakes with a beaten egg yolk and sprinkle with poppy seeds if desired. - Place the cakes in the oven and bake for about 60 minutes, or until golden and passing the toothpick test (it should come out clean). 6. Cooling and serving: - Let the cakes cool in the pans for 10 minutes, then transfer them to a rack to cool completely. - Remove the parchment paper and wrap them in parchment paper to prevent drying out. Store them in a cool place, in the pantry. Useful tips: - Ensure all ingredients are at room temperature before starting to facilitate homogenization. - If you want a more intense flavor, add a few drops of rum essence to the dough. - The cake can be kept fresh for a few days, but it is best consumed in the first days after baking. The twisted walnut and Turkish delight cake is a perfect dessert for holidays, but also for any special occasion. It pairs wonderfully with a fragrant tea or a glass of sweet wine. Its rich taste and fluffy texture will delight all taste buds in the family. Frequently asked questions: 1. Can I use another type of filling? Absolutely! You can experiment with fillings such as chocolate, raisins, or jam. 2. How can I make the cake less sweet? Reduce the amount of sugar in the filling or choose a Turkish delight with less sugar. 3. What should I do if the dough doesn’t rise? Make sure the yeast is fresh and that you’ve left the dough in a warm place, away from drafts. 4. How can I freeze it? The cake can be frozen in cling film, and before serving, let it thaw at room temperature. Now that you have discovered the secrets of this twisted walnut and Turkish delight cake, all that’s left is to prepare it and enjoy the delicious result! Enjoy your meal!

Braided cake with walnuts and Turkish delight

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