My mother's sweet bread

Mother's Cake - A Recipe Full of Memories

The cake is more than just a simple dessert; it is a tradition, a story passed down from generation to generation. Every year, around the holidays, its inviting aroma fills homes and hearts, awakening dear memories. The cake recipe I will share with you today is special, inspired by my mother's recipes, where each ingredient is carefully chosen and every step is filled with love.

Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 50 minutes
Total: 3 hours 20 minutes
Number of servings: 3 cakes

Ingredients:

For the dough:
- 1.7 kg flour
- 500 g sugar
- 1 teaspoon salt
- 3 eggs + 2 yolks
- 1 teaspoon turmeric or a pinch of saffron
- 2 tablespoons rum essence
- 2 tablespoons vanilla essence
- Grated zest of one lemon
- 50 g yeast
- 2 tablespoons lard (or butter at room temperature)

For the filling:
- 300 g ground walnuts
- 250 g sugar (for filling)
- 250 g poppy seeds
- 130 g sugar (for filling)
- Grated lemon zest (for filling)
- 100 g Turkish delight (cut into cubes)
- 100 g raisins (soaked)
- 2 tablespoons cocoa
- 1 egg (for brushing on top)

Step by Step:

1. Preparing the Starter: Start by crumbling the yeast into 200 ml of warm milk. Add 50 g of sugar and mix well. Cover the starter and let it rise for about 15-20 minutes until it becomes frothy. This is the essential stage, as a well-risen starter will make the cake fluffy and airy.

2. Kneading the Dough: In a large bowl, sift the flour and add the sugar, salt, eggs, yolks, turmeric (or saffron), and the rum and vanilla essences. Add the risen starter and begin to knead. Gradually add the lard, kneading for about an hour. It is important for the dough to become elastic and smooth. This is a physical activity, but don’t worry, the result is worth every minute of work!

3. Dividing and Rising the Dough: Once the dough is well-kneaded, divide it into 3 equal parts (about 570 g each) for the cakes and 1/3 of the dough for the cocoa filling. This 1/3 is kneaded with cocoa soaked in a little milk until it is homogeneous. Let all parts rise for 1 hour in a warm place, covered with a damp towel.

4. Preparing the Fillings: While the dough is rising, prepare the fillings. Mix the ground walnuts with 250 g of sugar, lemon zest, and the soaked raisins. For the poppy seed filling, combine the poppy seeds with 130 g of sugar and lemon zest. Make sure the raisins have been soaked in warm water with rum essence for added flavor.

5. Shaping the Cakes: After the dough has risen, roll out each piece on a floured surface. Fill each sheet with the desired filling: one with walnuts, one with poppy seeds, and a combination of cocoa with raisins and Turkish delight. Carefully roll each sheet into logs. Braid the 3 logs together and place them in greased molds.

6. Final Rising: Let the cakes rise in the molds for 20 minutes, covered with a towel. This step is crucial, as it will allow the cakes to become even fluffier.

7. Baking: Preheat the oven to 180°C. Brush the cakes with a beaten egg for a golden and shiny crust. Bake for 50 minutes or until they turn golden. Check them from time to time, as baking times may vary depending on the oven.

8. Finishing: When the cakes are ready, take them out of the oven and brush them with warm water mixed with sugar for a shiny effect. Let them cool in the molds for 15-20 minutes, then transfer them to a rack to cool completely.

9. Serving and Storing: The cake is served warm, cut into generous slices. It can be enjoyed plain or alongside a cup of coffee or fragrant tea. Store it in an airtight container at room temperature to maintain its freshness.

Tips and Tricks:
- Use fresh ingredients for the best results. Fresh milk and quality eggs will make a difference.
- If you don't have lard, butter will work, but the cake will have a different flavor.
- You can experiment with various fillings, such as chocolate or candied fruits.
- Don't rush! The rising time is essential for achieving a fluffy cake.

Nutritional Benefits:
The cake contains carbohydrates from the flour, proteins from the eggs, and healthy fats from the lard. Walnuts and poppy seeds are rich in omega-3 fatty acids and antioxidants, while raisins provide a quick energy source due to their natural sugar content.

Keywords: cake recipe, fluffy cake, traditional cake, holiday dessert, cake fillings.

Frequently Asked Questions:
1. What can I use instead of lard? Butter is a good alternative, but it will change the texture.
2. How can I tell when the cakes are ready? The golden color and a skewer inserted in the middle that comes out clean are signs that they are done.
3. Can I freeze the cake? Yes, you can freeze it. Make sure it is well wrapped to prevent drying out.

So, get ready to enjoy a delicious cake that will bring joy to your home and delight all your loved ones! Enjoy!

 Ingredients: For the dough: 1.7 kg flour 500 g sugar 1 teaspoon salt 3 eggs 2 egg yolks 1 teaspoon turmeric or a pinch of saffron rum essence vanilla essence grated zest of one lemon 50 g yeast 2 tablespoons lard Filling: 300 g ground walnuts 250 g sugar 250 g poppy seeds 130 g sugar grated lemon zest 100 g Turkish delight 100 g raisins 2 tablespoons cocoa 1 egg for brushing on top

 Tags:  sweet bread