Traditional recipes

Roll with plum and walnut jam

Roll with plum and walnut jam

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipe By Bitza, delicious!

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • a drop of vanilla
  • a jar of plum jam
  • a cup of walnut kernels

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Roll with plum and walnut jam:

Mix the eggs with the sugar and vanilla until they double in volume, then add the flour mixed with the baking powder, little by little, until incorporated. Wallpaper a tray with baking foil, grease with a little oil and turn the composition over. Place the tray in the preheated oven over medium heat until lightly browned. Turn the roll sheet over on a damp towel lined with sugar, roll lightly and leave to cool. Then unfold the sheet, grease it with plum jam and sprinkle with ground walnuts. Roll lightly, using a towel, wrap the roll in plastic wrap and leave to cool for half an hour. Then powder with sugar and cut into slices.

Slow Cooked Turkey Recipe with Balsamic Vinegar at Slow Cooker 4.7L Digital Crock-Pot by Teo's Kitchen

Beef broth recipe at Slow Cooker Crock-Pot 4.7L Digital by Diva in the kitchen

Roast Chicken Cooking Recipe for Slow Cooker Crock-Pot 4.7L Digital by Readings and Flavors

Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors

Apple and quince breaded cutlet recipe at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen

Pork cutlet recipe for Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Recipe minestrone the Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Wasp nest recipe at Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Method of preparation

We put the ingredients in the machine pan (bread), exactly in the order listed on the dough. We set the program for kneading and leavening. If you don't have a machine, make the dough by hand, just like any classic dough.
Meanwhile, mix the ground walnuts with the caster sugar and prepare a round tray (if we want to give the cake the shape of a flower / crown), which we cover with baking paper.
In a small bowl, beat the egg with the milk for the icing and set it aside.
When the dough is raised and the sound signal of the machine, informs us that it has finished its work, we take out the dough on the work table, a little greased.
Divide the dough into three parts. Two small parts for the base and lid and the large part for the cake to be filled.
We start with a small piece of coca that we spread with the rolling pin, forming a sphere the size of a tray and we place it as a base for the cake. Grease it with jam, sprinkle the walnut on top and set it aside.
We now return to the large piece of coca that we spread with the twist in a small rectangle, grease with jam, sprinkle with walnuts and roll the coca as tightly as possible, forming a long roll.
We cut into slices that we place next to each other in the tray, just like the petals of a flower and if they don't fit all (my case), we place them on top see the photo.
Grease the entire surface with the remaining jam and sprinkle the rest of the walnuts with sugar.
We also spread the small piece of coca, in a sphere, slightly larger than the circumference of the tray, which we place on top of the coca slices, taking care that the surrounding edges push them under the "petals", so that to be well closed. With a fork, prick the crust from place to place, so that the dough can breathe and leave it to rise for another 25-30 '. In this tip we turn on the stove oven.
Before putting the cake in the oven, grease it well with the beaten egg.
Bake the cozonac, over medium heat, 50 '. As soon as it is ready, so hot, grease it with a tablespoon of greasy cream, to keep the skin soft and tender. Don't worry, being hot, the cream will be absorbed immediately, then immediately cover it with a towel and wait for it to cool. Only then do we cut it into slices and taste it…

"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries

Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead

Spirited biscuits

Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,

Roll with plum and walnut jam - Recipes

Posted by Postolache Violeta on January 21, 2021 in jam recipes walnut recipes tart recipes christmas recipes childhood recipes | Comments: 1

When Cristina, the author of the blog Diva in the kitchen, invited me to join her wonderful project "I cook with friends", and I didn't think for a moment, and I immediately accepted the invitation!
Unfortunately, due to the pandemic, her project is only going online now, so we will not cook live together, but even so, I had to choose something special for this project, and as I have a weakness for childhood recipes, these baskets with walnuts and jam seemed to me the most suitable.

I don't know why, although the recipe is written in my mother's recipe book, I don't remember ever preparing it for us as a child. However, you should know that these baskets are sensational, a unique combination of crusty dough, sour jam and delicious meringue with walnuts. They are unique, and once tasted, you will fall in love with these sweet jewels.
I recommend you try it too nuts filled with cream, honeycombs, tender croissants, peaches with cream or biscuit salami. You can find more childhood recipes here. (click on the underlined words for recipes)

Ingredients baskets with walnuts and jam (for 14 pieces)

How much sugar to put in jam compared to jam?

If for jams the ratio of sugar: fruit is approx. 1: 1, much less sugar is added to the jams. Plums are sweet and reach 300 g of sugar per 1 kg of fruit. The less sugar is added, the longer the cooking time of the jam or marmalade is prolonged and, implicitly, the fruits are distorted. Yes, the traditional plum magiun (lictar, povdilă, pecmez) is made completely without sugar but must be boiled for hours. Find his recipe here.

From these quantities results 8 jars of 300 ml plum jam with walnuts. I put 300 g of sugar for every kg of peeled plums.

Cake with plum and walnut jam

Cake with plum and walnut jam has long been waiting for its turn to appear on the blog. It can be done as I did in the rectangular tray and portioned as you wish or you can do it in the form of tart .The jam used can be according to everyone's preference. Next time I will try it with a peach and apricot jam prepared by me.

Dough ingredient
300 g flour
100 g butter
3 tablespoons sour cream
3 egg yolks
1/2 sachet baking powder
3 tablespoons sugar
a salt powder
2 sachets of vanilla sugar
grated orange peel

400g plum jam (magiun)
2 lg pesmet
a handful of coarsely chopped walnuts

Method of preparation
Put flour in a bowl, add 100 g butter, egg yolks, sugar, vanilla sugar, salt and sour cream (if the dough is not homogeneous add another 1-2 tablespoons, depending on how much the dough requires), baking powder and peel grated orange.
Knead until all the ingredients are incorporated and you get a dough that is not very hard but not very soft (a dough that can be stretched) or if you have a robot, put all the ingredients there and mix until you get a homogeneous dough.
We divide the dough obtained into 2 pieces.
We spread a part on a piece of baking paper the size of the tray (20 / 30cm with approval) and then we place it carefully in the tray so that there is a surplus of dough on the edges.
Put in the oven for 10 minutes, then remove, sprinkle with a little breadcrumbs on top and then put the jam filling mixed with breadcrumbs and walnuts.
Spread the rest of the dough, cut it into thin strips, which we place in the form of a grid over the cake.
Grease with beaten egg and put in the oven over medium heat until nicely browned.
Allow to cool in the pan and then portion as desired

Ingredients Simple rolling pin and rolling pin with cocoa

simple countertop for a tray of 38 & # 21533 cm:

  • 5 large eggs
  • 125 grams of sugar
  • 125 grams of flour
  • 1 vanilla pod / 1 sachet of vanilla sugar / 1 teaspoon vanilla extract
  • 1 pinch of salt

top with cocoa, for a tray of 38 & # 21533 cm:

  • 5 large eggs
  • 125 grams of sugar
  • 100 grams of flour
  • 25 grams of black and flavored cocoa
  • 1 vanilla pod / 1 sachet of vanilla sugar / 1 teaspoon vanilla extract
  • 1 pinch of salt

Preparation Simple rolling pin with cocoa, video recipe

Preparation Simple rolling pin with cocoa, recipe in text format (printable):

1. Note: because my oven tray is quite large, I used 5 large eggs for each type of countertop, if you have a smaller tray, around 35 & # 21525 cm, it is enough to use 4 eggs, adjusting the quantities the other ingredients: 25 grams of sugar / 1 egg and 25 grams of dry matter / 1 egg, which, in the case of the simple countertop, will be white flour and for the cocoa version, the flour mixed with cocoa.

2. Turn on the oven and set it at 180 degrees Celsius. We'll start with simple roll top with vanilla: the whole eggs are broken and put in a large bowl. Add salt, sugar, grated vanilla bean seeds / vanilla sugar. Mix with the mixer at high speed for 4-5 minutes, until you get a composition that has grown a lot in volume, has become much lighter in color and is consistent enough that, when drained slowly, on the mixer blades, back in the bowl, keep its shape for 20-30 seconds.

3. Sprinkle the flour (125 grams) on top and incorporate into the beaten egg base with a flexible spatula, with which the composition from the bottom of the bowl will be permanently raised to the surface, while the bowl rotates slightly in a clockwise direction. clockwise after each new mixing. The composition raised from the bottom of the bowl is poured over the rest of the dough in the bowl as if folded. In no case does it mix strongly, with circular movements, we want to keep as much of the air accumulated in the beaten eggs as foam, this being the only "growth agent" of this rolling table.


4. Once the composition is well homogenized, pour the entire contents of the bowl into a tray covered with baking paper, level well and bake in the preheated oven at 180 ° C, at an average height, for 12-15 minutes, until the countertop is slightly golden and passes the toothpick test.

5. Meanwhile, prepare a perfectly clean kitchen towel, which we spread on the work surface and sprinkle with 1 tablespoon of sugar. This sugar has the role of preventing the hot countertop from sticking to the towel while it cools down. Turn the baking tray over, while it is hot, with the top on the kitchen towel.

Gently remove the baking paper then roll the worktop tightly, using the towel, starting from one of the longer sides, until we get a tight cylinder, completely wrapped in the towel. Allow to cool in this position and after it is completely cold, unroll, remove the towel and fill with what we want.

6. For cocoa roll top: sift the cocoa powder (25 grams) over the flour (100 grams), mix well, stirring, then continue indefinitely as we showed in points 2-5, instead of the simple flour incorporated in the egg base using flour mixed with cocoa.

How do we get the best diplomat roll cream?

The egg cream for diplomat roll is stabilized with hydrated gelatin and left to cool until it reaches room temperature. This is important and mandatory. To cool it quickly, you can put it in another bowl in which you put ice water. Stir very often until completely cooled. Put whipped cream in this cream. I used unsweetened whipped cream from LaDorna, the brand I have been using for years and of which I am very satisfied. It is natural, has a very good taste and fights perfectly. All you have to do is keep it in the fridge for at least 12 hours and beat it at high speed. If we put whipped cream in hot cream, it will be cut. In order to thicken a little and not to run out of the roll, I like to put it in the fridge so that it thickens.

In the diplomat roll you can put any kind of fruit you want, both candied and fresh. If you choose candied, put orange peel and lemon. If you put fresh, they can be whatever you like. I chose orange, kiwi and strawberries. You can also put canned pineapple, compote peaches, grapes, bananas, raspberries. Roll the top as tight as possible and leave it in the fridge until the cream is well hardened. You can then decorate it with whipped cream or just dust it with sugar. I used whipped cream to be as close as possible to the roll I ate as a child. And the truth is that I got very close. It is the taste of childhood, the taste of Diplomat cake, the taste of well-made confectionery cakes! I sincerely hope you try it at the first opportunity and that you like it as much as we do!


Step 1

5x5 roll with jam

Preheat the oven to 180 & degC. We line the largest oven tray with baking paper.

Put eggs in a large bowl. Add caster sugar and vanilla sugar. Mix with the mixer at high speed until the eggs double in quantity and are frothy.

Add flour, mix again until you have a homogeneous dough. About 1 minute with the mixer is enough.

Pour the dough into the pan. Level in a thin and uniform layer, using a spatula. Bake for 10-12 minutes or until the dough has a crust.

In the meantime, we prepare a clean towel on the work table. Pour the hot dough on the towel, powder a little sugar. Cover with cling film and roll as tight as we can. Leave on foil for 15-20 minutes.

Unwrap the dough lightly and grease with jam, in a thin layer. Don't worry if the dough breaks, we'll "ldquolipi" it again with jam.

We run again, as tightly as we can, with the help of cling film. Leave in the fridge for 30 minutes before slicing.

The 5x5 roll with jam is ready and can be sliced. It is a delight: so fluffy and goes perfectly with breakfast, along with milk or tea. May you be the best!

Molded cake with jam and nuts, the perfect treat for your loved ones. I can say with my heart that it doesn't last too long, in 2 hours it was just the memory of a cake, and the proof was the baking form that hadn't been put in the cupboard yet.

I came across the cake with apples, cheese, cherries, but the one I propose in the recipe below is the quick and at the same time effective option. I like the color and taste of rosehip jam, received from my mother-in-law, but we can also use a plum, cherry or apricot jam. Or whatever we have in the house and we like it, provided it is thick and not very sweet, with a pleasant sour taste.

The cake poured with jam and nuts is very easy to prepare, with few ingredients that are available to anyone.

Initially I wanted to prepare cake with jam and nuts, but the nuts I had in the house were not enough for me, so I remembered this cake. My mother used to prepare it when I was little quite often. It hasn't been done for too long, so I thought this was the right time. And because I was nostalgic for my childhood, I keep thinking about gathering my dear friends for a coffee and a cake. Let's talk stories until the morning & # 8230 Before I posted this recipe I even talked to a childhood friend, to whom I promised to take her cake when we meet.

There are other recipes from my childhood in which jam became a star roll with jam & # 8211 I think everyone has eaten this roll at least once in their life & # 8211 and jam donuts (fasting). My mother even used it for biscuit salami or I used to grease fried egg bread with jam.

But, let's go back to the recipe for the cake poured with jam and nuts, to see how quickly it is prepared and I invite you to try it, and if you like to distribute it.


(for a shape with a diameter of 20-22 cm)

1 teaspoon grated orange peel

100-120 g of rosehip / plum / apricot jam

Put eggs with a pinch of salt and sugar in a large bowl.

Mix for about minutes, until it doubles in volume and becomes like a cream. Pour the oil, then the milk and mix gently.

Incorporate the flour mixed with baking powder, then add the grated orange peel and mix until the composition is homogeneous.

Pour 2/3 of the dough into the mold and bake in the preheated oven at 180 ° C for about 10-15 minutes (depending on the strength of the oven), until the dough is slightly hardened, without the risk of the jam sinking when we will stretch. Sprinkle with walnuts, then add the rest of the dough and continue to bake for another 15 minutes.

We test with the toothpick to see if it is baked, then we can leave the cake on a grill to cool.

We leave it simple or decorate it with jam, nuts or powdered sugar. Or all, as I did.

If you like the recipe and prepare it, I'm waiting for the pictures. I will gladly publish them!

Video: Μαρμελάδα δαμάσκηνο Plum jam english subtitles (May 2022).