Moldovan walnut bread (Didina's recipe)
Moldovan Walnut Cake - Didina's Version
The Moldovan walnut cake is more than just a simple dessert; it is a tradition, a family story, a symbol of holidays and gatherings. This recipe, passed down from generation to generation, is a delight that everyone should try at least once in their lifetime. Whether you enjoy it with loved ones or give it as a gift, the cake will bring smiles and happiness to everyone's faces. So, let's get to work and bring the flavors of home into our kitchen!
Preparation time: 20 minutes
Baking time: 45-55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 2 cakes
Ingredients
- 1 kg of flour
- 4 egg yolks
- 300 g of sugar
- Milk (approximately 0.5 liters)
- 60 g of fresh yeast
- 1 teaspoon of fine salt
- 250 ml of oil (preferably sunflower oil)
- Grated zest of one lemon and one orange
- 400 g of ground walnuts (for filling)
- 4 egg whites (for walnut filling)
- Cocoa (a few tablespoons)
- Sugar (a few tablespoons, for walnuts)
- Rum essence (for walnuts)
- 1 whole egg (for brushing)
Step by Step
Preparing the Ingredients
1. The night before cooking: Bring all the ingredients to a warm place to reach room temperature. This will enhance the texture and flavor of the cake.
Preparing the Yeast
2. Dissolving the yeast: In a small bowl, dissolve the yeast in a little warm milk. This will activate the yeast and help the cake rise well.
3. Creating the yeast mixture: In another bowl, mix 300 g of flour with the dissolved yeast and a tablespoon of scalded flour (the scalded flour will make the cake fluffier). Mix well to avoid lumps.
Rising the Yeast
4. Letting it rise: Cover the bowl with a towel and let it sit in a warm place for about 30 minutes, until the yeast doubles in volume.
Preparing the Dough
5. Mixing the dry ingredients: In a large bowl, sift the remaining flour and add the salt. Make a well in the center where you will add the risen yeast.
6. Adding the yolks: Beat the yolks with the sugar, then add them to the well in the flour.
7. Incorporating the milk: Gradually add the warm milk while continuously mixing until the dough becomes homogeneous. It is important not to add all the milk at once to avoid a too soft consistency.
Kneading the Dough
8. Kneading: Knead the dough on a clean surface for 10-15 minutes. The dough should become elastic and form air bubbles. This is an essential step for achieving a fluffy cake.
9. Adding the oil: Gradually add the oil while continuously kneading to incorporate it well.
Rising the Dough
10. First rising: Cover the dough with plastic wrap and let it rise in a warm place until it triples in volume. This process can take between 1-2 hours.
Preparing the Filling
11. Walnut filling: In a pot, mix the ground walnuts with sugar, cocoa, beaten egg whites, and a few drops of milk. Cook the mixture over low heat, stirring constantly, until it thickens. Let it cool, then add the rum essence.
Forming the Cake
12. Shaping the cake: Once the dough has risen, place it on a work surface. Divide it into two equal parts and roll each part into a rectangle.
13. Adding the filling: Spread the walnut filling evenly over each rectangle of dough, then carefully roll it up to form a log. Make sure the filling does not spill out.
Second Rising
14. Placing in trays: Place each log of cake in greased trays or lined with parchment paper. Let them rise again, covered, until they double in volume.
Baking
15. Preheating the oven: Preheat the oven to 180°C.
16. Brushing the cakes: Before placing the cakes in the oven, brush them with the beaten egg for a shiny appearance.
17. Baking: Bake the cakes for 45-55 minutes. For the first 15 minutes, bake at a low temperature, then increase the heat to achieve a nice crust. Check the cakes with a toothpick; if it comes out clean, they are ready.
Cooling
18. Cooling the cake: Remove the cakes from the oven and let them cool in the tray for a few minutes. Then, carefully remove them from the tray and place them on a cooling rack. It is important not to turn them over before they are completely cool to prevent deformation.
Serving and Pairing
The Moldovan walnut cake is delicious served plain, but it can be accompanied by a cup of warm milk or fragrant tea. You can also enjoy it with a drizzle of honey or fruit jam for added flavor.
Practical Tips
- Choose quality ingredients: Use flour and milk from the countryside for an authentic taste.
- Knead thoroughly: This is the key to a fluffy cake. Don’t be afraid to knead the dough well!
- Let it rise in a warm place: A warm place helps the yeast activate, ensuring optimal rising.
- Try variations: Instead of walnuts, you can use hazelnuts or dried fruits to give the cake a different note.
Nutritional Benefits
The cake made with natural ingredients, such as farm eggs and whole milk, can be a good source of protein and calcium. Additionally, walnuts are rich in healthy fats, vitamins, and antioxidants.
Frequently Asked Questions
- Why is scalded flour used? Scalded flour helps retain moisture in the dough, resulting in a fluffier and fresher cake for a longer time.
- Can I use dry yeast? Yes, but be careful to follow the proportions. 60 g of fresh yeast is equivalent to about 20 g of dry yeast.
- How can I tell when the cake is done? Check the cake with a toothpick. If it comes out clean, the cake is baked. Also, a golden crust and a pleasant smell are signs that it is ready.
The Moldovan walnut cake is more than a dessert; it is a tradition, a sweet memory of childhood that connects us to our loved ones. So, take your time, savor every step of the preparation, and enjoy the final result!
Ingredients: -1 kg of flour, -4 egg yolks, -300 grams of sugar, -milk as needed, depending on the quality and humidity of the flour (about half a liter), -60 grams of yeast, -a teaspoon of fine salt, -a quarter liter of oil, -grated zest of one lemon and one orange, -ground walnuts for filling, -the 4 egg whites for the walnuts, -cocoa, a few tablespoons of sugar for the walnuts and rum essence only for the walnuts, -one whole egg for brushing.
