This no-knead cake is my creation and can be prepared for Easter, Christmas or other occasions. I made a fluffy cake dough with 500 g of flour and 5 egg yolks (if you double the recipe, there will be 10 egg yolks per 1 kg of flour) that fermented (leavened) slowly in the cold, in the refrigerator. Filling the cake with the walnut cream, soaked raisins, chocolate drops and candied orange peels is very easy, because the cold dough is easy to handle. You have to be patient with the waiting times because, if we don't make an effort with the kneading, at least let the dough develop its gluten network on its own! The result is wow! An extremely fluffy no-knead cake came out, with a core that falls apart into strips and with enough filling (75% of the dough). The written recipe is here https://savoriurbane.com/cozonac-fara... ______________________________________________________________________ More Easter recipes: https://savoriurbane.com/retete-de-pa... Or "Special Easter" video recipes: • Easter recipes • No-dough Easter cake - simple recipe for... • Traditional croquette - old recipe for... • Fluffy cozonac with walnuts and shit (with a... • Red Easter eggs - naturally dyed... • Boiled ham for Easter - How to make... • Extra tender and juicy chicken croquette ... • Lebanese-style lamb (marinated with yogurt... • Lamb stew with garlic crowns... • Lamb stew - Transylvanian recipe... • Green onion mayonnaise sauce for... • Lamb soup for Easter (with tarho... ______________________________________________________________________ *** INGREDIENTS for 1 large cozonac (baked in a baking tray) 30x15x10 cm) Unkneaded sponge cake dough – (approx. 1 kg of dough) 500 g sponge cake flour 220 ml lukewarm milk 7 g dry yeast or 25 g fresh yeast 100 g sugar 2 sachets Bourbon vanilla 5 egg yolks 10 g salt (I put) – you can put 7 g Grated zest from one lemon and one orange 100 g melted butter (min 80 % fat) Filling 75% (approx. 750 g) 350 g walnuts + 10 g cocoa 150 g hot milk 50 g sugar 2 sachets Bourbon vanilla sugar (20 g) 150 g: raisins (soaked in orange juice and liqueur), chocolate and candied orange peels (50 g each) *Plus a little oil to grease the pan (during rising) 1 egg beaten with a pinch of salt (for brushing the cake) walnut kernels and granulated sugar (for decoration) *Baking: 10 min at 180 C (preheated oven with ventilation, top and bottom heat) and another 55-60 minutes at 165 C (also with ventilation, top and bottom heat) Egg white cake: • Egg white cake with walnuts, hazelnuts, fruit... Homemade chocolate: • Homemade chocolate with powdered milk - beat... Original Diplomat cake: • Diplomat cake with whipped cream natural and f... _________________________________________________________________________ Filming location: Marin & Friends Restaurant in Arad ( / caleatimisorii30 ) _________________________________________________________________________ Don't forget to subscribe to our channel! We will publish video recipes weekly! Follow us also on: Facebook: / savoriurbane1 Instagram: / savori_urbane TikTok: / savoriurbane Blog: https://savoriurbane.com/