Rosenkranz cake with cocoa and almonds

Name: Rosenkranz cake with cocoa and almonds
Ingredients: for the dough: 4 eggs; vanilla essence; rum essence; milk as needed; one packet of fresh yeast (42 g); 800 g of flour; 5 tablespoons of sugar for greasing the pan (caramel); 4 tablespoons of sugar for the milk; for the filling: 200 g of ground almonds; 200 g of sugar; 100 g of cocoa; rum essence; milk as needed

Dessert - Rosenkranz cake with cocoa and almonds by Irina C. - Recipia

Rosenkranz Cake with Cocoa and Almonds I suggest you bring a touch of sweetness and a unique flavor to your kitchen with this recipe for Rosenkranz Cake with cocoa and almonds. It is a traditional dessert that combines textures and flavors, perfect for holidays or any special occasion. This recipe is not only delicious but will also delight you with its inviting aroma that will fill the entire house. Preparation time: 30 minutes Baking time: 45 minutes Total time: 1 hour and 15 minutes Number of servings: 12 Ingredients For the dough: - 4 large eggs - 1 package of fresh yeast (42 g) - 800 g of flour - 5 tablespoons of sugar (for caramelizing the pan) - 4 tablespoons of sugar (for milk) - Milk, as needed (approximately 300 ml) - Vanilla essence, 1 teaspoon - Rum essence, 1 teaspoon - A pinch of salt For the filling: - 200 g ground almonds - 200 g sugar - 100 g cocoa - Rum essence, 1-2 tablespoons - Milk, as needed (approximately 200 ml) Preparation 1. Caramelizing the pan: Start by melting the 5 tablespoons of sugar in a large pan. Stir continuously until the sugar melts and turns into a golden caramel. Make sure the caramel coats both the bottom and the sides of the pan. Once caramelized, let the pan cool. 2. Preparing the dough: In a large bowl, add the flour, eggs, vanilla and rum essences, and a pinch of salt. Separately, dissolve the yeast in warm milk sweetened with the 4 tablespoons of sugar. Do not let the yeast rise, but add it directly to the flour mixture. 3. Kneading the dough: Mix the ingredients with a spatula, then knead the dough with your hands for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it. 4. Rolling out the dough: On a floured surface, roll out the dough into a rectangular sheet about 1 cm thick. 5. Preparing the filling: In a bowl, mix the ground almonds with the sugar, cocoa, rum essence, and milk until you get a homogeneous mixture, but not too soft. This mixture will be the filling for the cake. 6. Filling and rolling: Evenly spread the filling over the rolled-out dough. As you do this step, make sure the filling is evenly distributed for a consistent taste. Gently roll the dough to form a tight roll. 7. Cutting the dough: Cut the roll into 6-7 equal pieces. Place each piece vertically in the caramelized pan. Cover the pan with a clean towel and let it rise in a warm place for about 1 hour, until the cake doubles in volume. 8. Baking: Preheat the oven to 180 degrees Celsius. Once the cake has risen, place the pan in the preheated oven and bake for 45 minutes, or until the cake turns golden and a skewer inserted in the middle comes out clean. 9. Inverting the cake: Once the cake is baked, remove it from the oven and immediately invert it onto a platter to allow the caramel to drip over the cake. 10. Serving: Let the cake cool slightly before slicing. It is delicious both warm and cold, and pairs perfectly with a cup of coffee or aromatic tea. Useful tips - Fresh yeast: Make sure the yeast is fresh to achieve a well-risen dough. If using dry yeast, use about 14 g (1 packet). - Essences: You can experiment with different essences, such as almond or orange, to customize your cake. - Almonds: If you don’t have almonds, you can use other ground nuts, such as walnuts or hazelnuts. The taste will be different but just as delicious. - Variations: For a more exotic cake, you can add raisins or candied fruit to the filling. Nutritional benefits This cake is a source of carbohydrates, proteins, and healthy fats, thanks to the almonds. The cocoa adds beneficial antioxidants, while the eggs contribute essential vitamins. However, being a dessert, it is best enjoyed in moderation. Frequently asked questions 1. Can I use whole wheat flour? Yes, but the texture of the cake will be different and may require more milk. 2. How long does it keep? The cake can be kept at room temperature for 2-3 days, but it is recommended to store it in an airtight container to prevent it from drying out. 3. Can it be frozen? Yes, the cake can be frozen. It is recommended to slice it before freezing for easier serving. I hope this recipe for Rosenkranz Cake with cocoa and almonds will become a favorite in your kitchen! I wish you success in preparing it and much joy at the table! Enjoy!

Rosenkranz cake with cocoa and almonds

Tags

Categories