7. Cozonac Moldovenesc (Cake with walnut-cocoa-rum filling)

Scris de in data de 21 April 2009
4 comentarii



- whole eggs 8;

- rasped walnuts 600 g ;

- flour 0.8 kg ;

- butter 250 g ;

- yogurt 150 ml ;

- milk 300 ml;

- fresh yeast 10 g ;

- sugar 400 g ;

- resins 200 g ;

- cocoa 40 g ;

- rum flavor 0.5 ml ;

- vanilla sugar 25 g ;

- salt 5 g ;

- rasped lemon peel


The technological process comprises of 3 phases:

1. Preparation of the filling

 2. Preparation of the dough

 3. Designing the cakes in the baking pan



 Whip up the 8 whites in a large bowl adding 200g sugar and one spoon of lemon juice. When it has vigouros consistency add cocoa, rasped walnuts, resins, 10 grams vanilla sugar and rum flavor. Mix it with a fork until it become homogenous.


 Put in a cup the yeast and mix with 2 teaspoons of suggar and a teaspoon of milk until liquifies. Let it rest for 10 minutes. Meanwhile, put  7 yolks in a bowl and add 200g of sugar. Mix it with a spoon for 5 minutes. Thenput in another large bowl the flour. Make a hole in the middle adding yoghurt, milk, yolk-sugar mix, rasped lemon peel, the grown yeast-sugar-milk mix and 15 grams vanilla sugar and salt. Mix it with a fork for 2 minutes. Then, adding gradually the butter, knead throughly until the dough become elastic. Leave it to rest for 40 minutes in a warm place(max.40C).


Split the dough in 2 equal parts. Each of them will be used for backing one cake. Afterwards, split the halfs in 3 equal parts. Take one sixth of the dough and roll it in a rectangular shape. Put 1/6 of the filling on the whole surface and roll it up. Do the same with another 2 sixths. You can knitt 3 sixths and then to put in the baking pan. The baking pan has to be greased with some butter. You can also use baking paper, so you do not need to grease the pan. The top part of  the cake should be painted with a 1yolk-10ml oil mixture, using a brush for kitchen.

  Do the same for the second cake. Leave the 2 cakes to rest for 30 minutes, and then put the to bake for 1 hour at 190 C. The top part of the cake will become dark-brown. It happens becase the yolk changes the colour due to baking process.

  After they are baked, take them out from the oven and let them cool down for 20 minutes. Then take them out of the baking pan and let them cool completely, prefferable on a wodden plate. When they are cold you can cut slices as preffered.

  TIP : This cake is very good at the brakfast with cold fat sheep milk.



4 Comments comment feed

delicious!!! I wanna try!!!!


Thank you so much for the english translation. Looks great and the best of all!!!!

Am sa scriu cum a iesit.


It came wonderful!!!! I love it, so tasty! Incredible puffy and aromatic.

Singurul lucru care nu a iesit ca in pozele de mai sus a fost impletirea in 3 a cozonacului. :) -tb sa mai practic.

Thank you again for the receipe.


I am glad you like it. I plan for the future (maybe 2010) to record small movies with how to do the recipes. This might be more helpful!

With the knitting of the cake, it takes some energy and imagination, because the dough is not stiff, plus it has plenty of filling in it! I think the best is to knit directly on a backing paper and with the help and together with this paper to put it directly into the backing pan. At the moment I use my palms to take the knitted cake to the pan, but I must admit it is little difficult for me too!

Merry Christmas and I hope to come with something new soon ! I am experimenting something those days!