Cocoa, walnut, and rum cake – a traditional delight
Preparing a cake is not just a simple culinary activity; it is a journey filled with nostalgia, tradition, and, of course, flavor. This cocoa, walnut, and rum cake will transform any holiday meal into a memorable moment. If you are passionate about cooking and want to impress your family or friends, this recipe will help you create a quick and tasty dessert, perfect for any occasion. Let's discover together how we can make this wonderful dessert!
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12-14 slices
Necessary ingredients
For the dough:
- 800 g type 000 flour (choose a high-quality flour for a fluffy cake)
- ½ teaspoon salt
- 1 cube of fresh yeast (approximately 25 g)
- 2 large eggs + 1 egg white
- 300 ml lukewarm milk (not hot, to activate the yeast)
- 120 g sugar (you can adjust to taste)
- 1 packet of vanilla sugar
- 150 g butter (melted and slightly cooled)
- Zest of 1 orange (for an extra flavor)
For the cream:
- 150 ml milk
- 3 tablespoons cocoa (choose good quality cocoa for an intense taste)
- 60 g sugar
- 3 tablespoons breadcrumbs (to give consistency)
- 5-6 tablespoons ground walnuts (if you prefer, you can also use hazelnuts or almonds)
- Rum essence (optional, but recommended for an authentic taste)
For brushing:
- 1 egg yolk
- 2 tablespoons milk
Step by step: Preparing the cake
1. Preparing the dough:
In a large bowl, sift the flour and mix it a little with a whisk. Make a well in the middle of the flour and add the fresh yeast, which you have dissolved in a tablespoon of sugar and 50 ml of lukewarm milk. Sprinkle a little flour on top and let it rest for 10 minutes, until the yeast starts to bubble and crack.
2. Heating the milk:
Meanwhile, in a pot, heat the remaining milk (250 ml) together with the sugar and vanilla sugar. Add the orange zest for an enticing aroma. Let it cool slightly before adding the eggs.
3. Beating the eggs:
In a separate bowl, beat the two whole eggs and the egg white with a pinch of salt until frothy. These will add a fluffy texture to the dough.
4. Kneading the dough:
Once the yeast has risen, add the milk and egg mixture, starting to knead. The dough will be sticky at first, but as we knead, we will gradually add the melted and cooled butter. Continue kneading until you obtain a homogeneous, soft, and easy-to-roll dough. This step is essential for a fluffy cake.
5. Rising the dough:
Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 1 hour, until it doubles in volume.
6. Preparing the cream:
In a pot, put 150 ml of milk, sugar, cocoa, and breadcrumbs. Mix well and simmer over low heat until the sugar completely dissolves. Turn off the heat and add the ground walnuts and rum essence. Let the cream cool, stirring occasionally to prevent a crust from forming.
7. Shaping the cake:
After the dough has risen, divide it into two equal parts. On a floured work surface, roll each part into a rectangle about 1 cm thick. Spread half of the cocoa cream evenly over the dough, then roll it tightly, forming a log. Do the same with the other piece of dough.
8. Placing in the tray:
Place the cakes in trays lined with parchment paper, leaving space between them to rise. Let the cakes rise for another 30 minutes.
9. Brushing and baking:
Preheat the oven to 180°C. Beat the egg yolk with the 2 tablespoons of milk and brush the cakes with this mixture for a golden and shiny crust. Bake the cakes for 50-60 minutes, or until they are golden brown and sound hollow when tapped lightly.
10. Cooling and serving:
After baking, brush the cakes with a little water and cover them with paper and a kitchen towel to keep them fluffy. Let them cool completely before slicing.
Serving suggestions:
The cake is served sliced, alongside a cup of warm milk or aromatic coffee. You can add a spoonful of dulce de leche or a scoop of vanilla ice cream for an even more decadent dessert.
Nutritional information:
This cocoa, walnut, and rum cake offers a rich combination of carbohydrates, proteins, and healthy fats from the nuts. It is a good source of energy, but it is recommended to consume it in moderation due to its sugar and fat content.
Frequently asked questions:
1. Can I use whole wheat flour?
Yes, you can replace part of the white flour with whole wheat flour, but adjust the amount of liquid in the recipe.
2. How can I keep the cake fresh?
Keep the cake in an airtight container at room temperature to keep it fluffy. You can also freeze it to consume later.
3. What other fillings can I use?
You can experiment with fillings of candied fruits, chocolate, or even savory fillings for a unique cake.
The cocoa, walnut, and rum cake is more than just a simple dessert; it is a culinary experience full of tradition and flavor that will bring joy to every meal. So put on your apron and get ready to create a delicious cake that will quickly become a favorite in your family! Enjoy!
Preparing a cake is not just a simple culinary activity; it is a journey filled with nostalgia, tradition, and, of course, flavor. This cocoa, walnut, and rum cake will transform any holiday meal into a memorable moment. If you are passionate about cooking and want to impress your family or friends, this recipe will help you create a quick and tasty dessert, perfect for any occasion. Let's discover together how we can make this wonderful dessert!
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12-14 slices
Necessary ingredients
For the dough:
- 800 g type 000 flour (choose a high-quality flour for a fluffy cake)
- ½ teaspoon salt
- 1 cube of fresh yeast (approximately 25 g)
- 2 large eggs + 1 egg white
- 300 ml lukewarm milk (not hot, to activate the yeast)
- 120 g sugar (you can adjust to taste)
- 1 packet of vanilla sugar
- 150 g butter (melted and slightly cooled)
- Zest of 1 orange (for an extra flavor)
For the cream:
- 150 ml milk
- 3 tablespoons cocoa (choose good quality cocoa for an intense taste)
- 60 g sugar
- 3 tablespoons breadcrumbs (to give consistency)
- 5-6 tablespoons ground walnuts (if you prefer, you can also use hazelnuts or almonds)
- Rum essence (optional, but recommended for an authentic taste)
For brushing:
- 1 egg yolk
- 2 tablespoons milk
Step by step: Preparing the cake
1. Preparing the dough:
In a large bowl, sift the flour and mix it a little with a whisk. Make a well in the middle of the flour and add the fresh yeast, which you have dissolved in a tablespoon of sugar and 50 ml of lukewarm milk. Sprinkle a little flour on top and let it rest for 10 minutes, until the yeast starts to bubble and crack.
2. Heating the milk:
Meanwhile, in a pot, heat the remaining milk (250 ml) together with the sugar and vanilla sugar. Add the orange zest for an enticing aroma. Let it cool slightly before adding the eggs.
3. Beating the eggs:
In a separate bowl, beat the two whole eggs and the egg white with a pinch of salt until frothy. These will add a fluffy texture to the dough.
4. Kneading the dough:
Once the yeast has risen, add the milk and egg mixture, starting to knead. The dough will be sticky at first, but as we knead, we will gradually add the melted and cooled butter. Continue kneading until you obtain a homogeneous, soft, and easy-to-roll dough. This step is essential for a fluffy cake.
5. Rising the dough:
Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 1 hour, until it doubles in volume.
6. Preparing the cream:
In a pot, put 150 ml of milk, sugar, cocoa, and breadcrumbs. Mix well and simmer over low heat until the sugar completely dissolves. Turn off the heat and add the ground walnuts and rum essence. Let the cream cool, stirring occasionally to prevent a crust from forming.
7. Shaping the cake:
After the dough has risen, divide it into two equal parts. On a floured work surface, roll each part into a rectangle about 1 cm thick. Spread half of the cocoa cream evenly over the dough, then roll it tightly, forming a log. Do the same with the other piece of dough.
8. Placing in the tray:
Place the cakes in trays lined with parchment paper, leaving space between them to rise. Let the cakes rise for another 30 minutes.
9. Brushing and baking:
Preheat the oven to 180°C. Beat the egg yolk with the 2 tablespoons of milk and brush the cakes with this mixture for a golden and shiny crust. Bake the cakes for 50-60 minutes, or until they are golden brown and sound hollow when tapped lightly.
10. Cooling and serving:
After baking, brush the cakes with a little water and cover them with paper and a kitchen towel to keep them fluffy. Let them cool completely before slicing.
Serving suggestions:
The cake is served sliced, alongside a cup of warm milk or aromatic coffee. You can add a spoonful of dulce de leche or a scoop of vanilla ice cream for an even more decadent dessert.
Nutritional information:
This cocoa, walnut, and rum cake offers a rich combination of carbohydrates, proteins, and healthy fats from the nuts. It is a good source of energy, but it is recommended to consume it in moderation due to its sugar and fat content.
Frequently asked questions:
1. Can I use whole wheat flour?
Yes, you can replace part of the white flour with whole wheat flour, but adjust the amount of liquid in the recipe.
2. How can I keep the cake fresh?
Keep the cake in an airtight container at room temperature to keep it fluffy. You can also freeze it to consume later.
3. What other fillings can I use?
You can experiment with fillings of candied fruits, chocolate, or even savory fillings for a unique cake.
The cocoa, walnut, and rum cake is more than just a simple dessert; it is a culinary experience full of tradition and flavor that will bring joy to every meal. So put on your apron and get ready to create a delicious cake that will quickly become a favorite in your family! Enjoy!
Ingredients
800g flour, 1/2 teaspoon salt, 1 cube of yeast, 2 eggs + 1 egg white, 300ml milk, 120g sugar, 1 packet of vanilla sugar, 150g butter, zest of 1 orange. Cream: 150ml milk, 3 tablespoons cocoa, 60g sugar, 3 tablespoons breadcrumbs, 5-6 tablespoons ground walnuts, rum essence. For brushing: 1 egg yolk, 2 tablespoons milk.