Bucovina Cake – a traditional recipe that brings joy and warmth to every home. This delicious, large, and fluffy dessert is a symbol of holidays and family moments. Whether you choose to fill it with nuts, cocoa, raisins, or even chocolate, the Bucovina cake will surely be the star of your festive table.
Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 45-50 minutes
Total: 3 hours
Number of servings: 12-14
Ingredients for the dough:
- 1 kg type 000 flour
- 250 ml lukewarm milk
- 200 g sugar
- 100 g melted butter
- 5 eggs (4 for the dough, 1 for brushing)
- 50 g fresh yeast
- 1 pinch of salt
- 1 vanilla essence
- zest of one lemon
Ingredients for the filling:
- 300 g ground walnuts
- 150 g sugar
- 2 tablespoons cocoa
- 100 g raisins (optional)
- 1 rum essence (optional)
Step-by-step preparation:
1. Start by activating the yeast. In a small bowl, add the crumbled fresh yeast, 1 tablespoon of sugar, and 3-4 tablespoons of lukewarm milk. Mix and let it sit for 10-15 minutes until it becomes frothy.
2. In a large bowl, sift the flour and add the salt, the remaining sugar, lemon zest, and vanilla essence. Make a well in the center of the flour and add the activated yeast, the 4 eggs, and the melted butter. Start mixing the ingredients with a spatula, gradually adding the lukewarm milk until you get a smooth dough.
3. Knead the dough for about 10-15 minutes until it becomes elastic and smooth. Cover it with a clean towel and let it rise in a warm place for 1-2 hours, or until it doubles in volume.
4. While the dough is rising, prepare the filling. Mix the ground walnuts with the sugar and cocoa. If desired, you can also add raisins and rum essence for extra flavor.
5. Once the dough has risen, turn it onto a floured surface and divide it into two or three parts, depending on how many cakes you want to make. Roll each piece of dough into a rectangle, then evenly sprinkle the filling over the entire surface.
6. Roll each rectangle tightly, making sure the filling stays well wrapped. Place the rolls in buttered loaf pans, leaving a little space between them to rise.
7. Cover the pans with a towel and let them rise again for 30-40 minutes. Preheat the oven to 180°C.
8. Before baking, brush the cakes with beaten egg for a golden and appetizing crust. Bake them in the preheated oven for 45-50 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
9. Once ready, let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Serving suggestion: You can serve the Bucovina cake alongside a cup of tea or coffee, and for an extra touch of flavor, add a spoonful of fruit jam or a chocolate glaze on top.
Possible variations: Instead of a walnut filling, you can use poppy seeds, chocolate, or even candied fruits for a more exotic cake. You can also experiment with spices like cinnamon or cardamom to give it a fragrant note.
The Bucovina cake is not just a dessert, but a true tradition that blends flavor with nostalgia. Prepare it with love and enjoy every slice with your loved ones!
Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 45-50 minutes
Total: 3 hours
Number of servings: 12-14
Ingredients for the dough:
- 1 kg type 000 flour
- 250 ml lukewarm milk
- 200 g sugar
- 100 g melted butter
- 5 eggs (4 for the dough, 1 for brushing)
- 50 g fresh yeast
- 1 pinch of salt
- 1 vanilla essence
- zest of one lemon
Ingredients for the filling:
- 300 g ground walnuts
- 150 g sugar
- 2 tablespoons cocoa
- 100 g raisins (optional)
- 1 rum essence (optional)
Step-by-step preparation:
1. Start by activating the yeast. In a small bowl, add the crumbled fresh yeast, 1 tablespoon of sugar, and 3-4 tablespoons of lukewarm milk. Mix and let it sit for 10-15 minutes until it becomes frothy.
2. In a large bowl, sift the flour and add the salt, the remaining sugar, lemon zest, and vanilla essence. Make a well in the center of the flour and add the activated yeast, the 4 eggs, and the melted butter. Start mixing the ingredients with a spatula, gradually adding the lukewarm milk until you get a smooth dough.
3. Knead the dough for about 10-15 minutes until it becomes elastic and smooth. Cover it with a clean towel and let it rise in a warm place for 1-2 hours, or until it doubles in volume.
4. While the dough is rising, prepare the filling. Mix the ground walnuts with the sugar and cocoa. If desired, you can also add raisins and rum essence for extra flavor.
5. Once the dough has risen, turn it onto a floured surface and divide it into two or three parts, depending on how many cakes you want to make. Roll each piece of dough into a rectangle, then evenly sprinkle the filling over the entire surface.
6. Roll each rectangle tightly, making sure the filling stays well wrapped. Place the rolls in buttered loaf pans, leaving a little space between them to rise.
7. Cover the pans with a towel and let them rise again for 30-40 minutes. Preheat the oven to 180°C.
8. Before baking, brush the cakes with beaten egg for a golden and appetizing crust. Bake them in the preheated oven for 45-50 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
9. Once ready, let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Serving suggestion: You can serve the Bucovina cake alongside a cup of tea or coffee, and for an extra touch of flavor, add a spoonful of fruit jam or a chocolate glaze on top.
Possible variations: Instead of a walnut filling, you can use poppy seeds, chocolate, or even candied fruits for a more exotic cake. You can also experiment with spices like cinnamon or cardamom to give it a fragrant note.
The Bucovina cake is not just a dessert, but a true tradition that blends flavor with nostalgia. Prepare it with love and enjoy every slice with your loved ones!