Prăjitura colac, Romanian walnut ring cake

Name: Prăjitura colac, Romanian walnut ring cake
Ingredients: 3 eggs; 1/4 teaspoon salt; 150 g softened butter; 150 g sugar; 200 g flour; 50 g desiccated coconut; 10 g baking powder; 100 ml milk; 5 g butter for greasing the pan; 100 g ground walnuts; 60 g strawberry jam

Dessert - Prăjitura colac, Romanian walnut ring cake by Celia M. - Recipia

Prăjitura colac, a Romanian walnut ring cake, bakes for 30-40 minutes at 180°C, then gets a topping of walnuts mixed with strawberry jam near the end. The butter, milk and coconut make a tender cake, with a sweet layer on top and a hole cut in the middle if you don't have the right pan. I make sure the walnuts are finely ground, so they mix more evenly with the jam. Prep: 15 minutes. Cook: 35 minutes. Total: 50 minutes. Servings: 8. Approximately 480 kcal and 8 g protein per serving.

Ingredients

3 eggs
1/4 teaspoon salt
150 g softened butter
150 g sugar
200 g flour
50 g desiccated coconut
10 g baking powder
100 ml milk
5 g butter for greasing the pan
100 g ground walnuts
60 g strawberry jam

Preparation

1. Beat the eggs with 1/4 teaspoon salt until they turn a little lighter in color. 2. Add the softened butter, sugar, flour, coconut, baking powder and milk. Mix until you have a smooth batter with no lumps. 3. Grease a round pan with a hole in the middle with 5 g butter and pour in the batter. If you don't have that kind of pan, you can use a regular round pan; I baked it that way and cut out the middle when it was nearly done. 4. Bake at 180°C for 30-40 minutes, until lightly browned and a toothpick comes out clean. If you're using a pan without a hole, cut out the middle when the cake is nearly baked. Mix the ground walnuts with the strawberry jam and spread on top for the last 5 minutes of baking.

Notes

In a wide pan, the batter sits in a thinner layer and bakes faster; in a narrow, deep one, it may need the longer end of the time range. Fresh walnuts smell mild, and if they smell bitter or oily, replace them, because the rancid taste remains after baking. The strawberry jam should be thick, not too runny, so the topping doesn't slide off the cake. You can keep it covered in the fridge for up to 3 days, then let it sit at room temperature for a little while before serving. For a different flavor, use 60 g raspberry jam instead of strawberry. It contains gluten, nuts, dairy and eggs, so it isn't suitable for people with allergies to these. A slice goes well with black tea, and the texture is a little like homemade pound cake, only with coconut and a walnut and jam topping.