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Prajitura Krantz

Prajitura Krantz

sheets

In a bowl beat the egg whites with a pinch of salt. Add the sugar and continue mixing until you get a strong and glossy meringue. Put the ground walnuts and mix lightly with a spatula or spoon until completely incorporated. Add flour spoon by spoon and incorporate from top to bottom. Divide the composition into three (3). In a tray (25/35 cm) lined with baking paper (mandatory), put the first part of the composition and spread with a spoon on the entire surface of the tray. Put in the preheated oven until lightly browned on the edges. Remove the paper from the tray and let the sheet cool on the baking paper. do the same with the other two sheets.

Cream

Mix the yolks with the powdered sugar until they become frothy. Put on the fire, on the steam bath and leave until it thickens like a pudding. Turn off the heat and add the vanilla essence. we also make vanilla pudding according to the instructions on the envelope, only we adjust the amount of milk. We mix the butter at room temperature until it becomes frothy. when the egg cream has cooled, add little by little over the frothy butter and mix well. Add the vanilla pudding and mix until completely homogeneous. Divide the cream into three (3).

Krantz

We caramelize the sugar. When the color has turned golden and all the sugar is melted, add the walnuts and mix well until all the walnuts are soaked in the sugar. Put everything on baking paper and let it cool. After it has cooled, peel and break the krantz into small pieces. We put it in the food processor and grind it. If you don't have a robot, put it in a bag and crush it with a hammer.

Assembly

In a tray we put the first sheet, then the cream, sheet, cream, sheet and cream on top. Sprinkle the krantz over the entire surface of the cake and let it cool for at least 3 hours or overnight.


Krantz cake, fine and delicious, perfect for occasions & # 8211 VIDEO

Krantz cake, delicious recipe with fluffy walnut leaves, delicious vanilla cream and caramelized walnut topping & # 8211 called krantz or grilias. Fine, second-hand cake with walnut leaves, fine vanilla cream with butter and caramelized walnuts in sugar.

When I was little, this was one of the cakes my mother used to make at every holiday and occasion. The mother considers it one with the cakes with a high degree of difficulty, for no other reason than that it was with sheets and the mother considers the cakes with sheets as the most difficult.

The truth is that this cake is a delicacy but, indeed, compared to pandispan cakes, those with sheets like cake Krantz it requires a little more biblicality but I don't think much. It's more a matter of availability. How much time you can spend on making cakes, how much patience you have. We are not all made available with regard to this and this is not a defect. We adapt and choose something that suits us and that's it. I love to cook and make cakes but I don't always have time.

If patience is lacking, then no bit of extra simple cake like Cornflower will seem difficult. In fact, some viewers on Youtube channel (by the way, did you subscribe to my video recipes? If not, click on the link and it will be solved immediately!) they even told me that it doesn't seem simple to them. But if a simple pandispan and a simple overlapping cream are difficult, then what about the cakes with sheets and those with more layers of cream?

I don't find multi-sheet cakes heavy, but I don't always have time to make them. I find it easier to make 1 & # 8211 2 tops for 2 cakes than to bake sheets. On the other hand, many times the sheets can be made in advance, they can be kept in a dry and cold room and then they can be filled with cream a few days before.

Cooking them a few days before is a little secret that will ensure a well-placed and fragrant cream.

So, if we think about it, here it is more a matter of organization, to find time in advance to make the sheets to fill with cream later.

The cream used here is Mousseline, egg cream with milk and classic vanilla mixed with butter. It's my boys' favorite cream and I really like it too. Sprinkle the krantz on the cake just before serving so it doesn't soften too much.

Oh, you won't believe who is the biggest fan of this cake and who asks me to make it whenever the family asks what cakes to make: my mother-in-law. I was really surprised by how much she liked it and how insistent she asked for it, but being that the dancers don't like butter cakes.


Tort Krantz

Beat the egg whites with 8 eggs and add 160 gr of caster sugar.

When the foam is well beaten, add the 8 yolks in a row, mixing well after each one, then incorporate the ground walnuts and then the flour with the help of a whisk or a silicone spatula.

Assembly:
Cut the top in half, place it on a plate and put half of the cream in the middle and then put the rest of the cream on top.
Garnish with the rest of the crisp and we can serve immediately!


ZIZI cake

Zizi cake is preferred by my whole family. It is not missing at any family holiday or event. We just adore her.

  • 9 egg whites
  • a pinch of salt
  • 230 g sugar
  • 270 g ground nuts
  • 70 g flour
  • 9 yolks
  • 140 g sugar
  • 250 g butter
  • vanilla (1 teaspoon extract / essence or vanilla sugar)

How to prepare ZIZI cake

The sheets are very easy to prepare. Mix the egg whites with a pinch of salt until they start to take on consistency, then add the sugar gradually, continuing to mix until you get a strong and glossy meringue.

Incorporate the finely ground walnuts, mixing gently with a spatula from top to bottom. At the end we also include sifted flour.

Divide the composition into three equal parts to bake three sheets.

Spread each part on a baking sheet in a 22 × 32 cm tray and bake for 15 minutes at 180 ° C until it begins to brown slightly on the edges.

After baking the sheets, let them cool and take care of the cream. Mix the yolks very well with the sugar, then put the bowl in the steam bath. The fire under the pot of boiling water should be kept low when it started to boil, and the one with the yolks should not touch the boiling water.

We cook the yolks until they start to take on consistency and we take care to stir constantly so that they don't stick. If you have a thermometer that is perfect, when the temperature has reached 60 ° C-65 ° C, take the dish off the heat and immerse it in one with cold water (possibly add some ice cubes)

We mix the soft butter with the vanilla foam in a bowl, then, after the yolks have cooled completely, we incorporate them into the butter.

Now we can make krantz. Melt the sugar in a bowl with a thicker bottom and, when it has acquired an amber color, add the large chopped walnuts. Stir and then turn over on a baking sheet or stainless steel surface and leave to cool.

Then we grind or crush them with a rolling pin, depending on how you like the crunchy.

Finally, we can assemble the cake. Divide the cream into 3 parts. I left two equal parts and a smaller one for the top, it is enough to stick the caramelized nuts.

Grease the first sheet with a part of the cream, place the second sheet, cream and the last sheet on which we spread the smaller part of the cream and sprinkle the krantz.

Put the cake in the fridge for 1-2 hours, then cut it into the desired shape and you can enjoy it.


Method of preparation

Cake with krantz and cream cheese

1 Prepare the top by mixing the egg white with the salt powder and then with the sugar, until it hardens.

Prajitura Krantz

We make 3 sheets, preparing each one separately as follows: beat the egg whites with a pinch of salt until


Krantz cake, fine and delicious, perfect for occasions & # 8211 VIDEO

Krantz cake, delicious recipe with fluffy walnut leaves, delicious vanilla cream and caramelized walnut topping & # 8211 called krantz or grilias. Fine, second-hand cake with walnut leaves, fine vanilla cream with butter and caramelized walnuts in sugar.

When I was little, this was one of the cakes my mother used to make at every holiday and occasion. The mother considers it one with the cakes with a high degree of difficulty, for no other reason than that it was with sheets and the mother considers the cakes with sheets as the most difficult.

The truth is that this cake is a delicacy but, indeed, compared to pandispan cakes, those with sheets like cake Krantz it requires a little more biblicality but I don't think much. It's more a matter of availability. How much time you can spend on making cakes, how much patience you have. We are not all made available with regard to this and this is not a defect. We adapt and choose something that suits us and that's it. I love to cook and make cakes but I don't always have time.

If patience is lacking, then no bit of extra simple cake like Cornflower will seem difficult. In fact, some viewers on Youtube channel (by the way, did you subscribe to my video recipes? If not, click on the link and it will be solved immediately!) they even told me that it doesn't seem simple to them. But if a simple pandispan and a simple cream on top of each other are difficult, then what about the cakes with sheets and those with more layers of cream?

I don't find multi-sheet cakes heavy, but I don't always have time to make them. I find it easier to make 1 & # 8211 2 tops for 2 cakes than to bake sheets. On the other hand, many times the sheets can be made in advance, they can be kept in a dry and cold room and then they can be filled with cream a few days before.

Cooking them a few days before is a little secret that will ensure a well-placed and fragrant cream.

So, if we think about it, here it is more a matter of organization, to find time in advance to make the sheets to fill with cream later.

The cream used here is Mousseline, egg cream with milk and classic vanilla mixed with butter. It's my boys' favorite cream and I really like it too. Sprinkle the krantz on the cake just before serving so it doesn't soften too much.

Oh, you won't believe who is the biggest fan of this cake and who asks me to make it whenever the family asks what cakes to make: my mother-in-law. I was really surprised by how much she liked it and how insistent she asked for it, but being that the dancers don't like butter cakes.


KRANTZ CAKE WITH CARAMELIZED WALNUT

Krantz cake with caramelized walnuts is one of the most beloved cakes, especially during Christmas, but also for other occasions and special events.

Walnut cakes they have a special charm in the cold season, but you can make Krantz cake simply because you have a craving for something good and delicious with caramelized walnuts and fine cream with vanilla flavor, in absolutely enchanting combinations of textures. I also prepared it in August, for my son's birthday.

Walnut meringue sheets they are airy and extremely delicate. They have the consistency and texture similar to almond cookies.

There are several variants of cake Krantz in the vast space of online. Some have three sheets, some four. There are cakes in which the sheets have whole eggs, others (as in my recipe) just egg whites. It may seem like a simpler option to use whole eggs in countertop sheets, but it loses exactly the texture you need. The sheets must not be made of pandispan. There are sheets of walnut meringue. But in the end, it's all about taste.

In the cream of egg yolks with butter, flavored with vanilla, I put ground walnuts. if you don't want to you can not put, but it seems to me that it is much better that way. A little tip: the walnut used in cakes is baked before for 4-5 minutes in the preheated oven. You will notice a difference in taste, those with fried walnuts have a more pleasant taste.

A second tip: the butter used in cakes must be fatty butter with at least 80% fat. It costs 2-3 lei more than the one with 65% fat, but the fatty butter ensures the perfect taste and texture of the cake creams.

If you like sheet cakes, I have prepared a collection with such recipes, some famous: Jerbo cake, Carpathian cake (you can also find it in the video version on my youtube channel & # 8211 I leave the link at the end), Kati cake and more. You can see them all here. You can find a lot of recipes for cakes and walnut cakes prepared by me on the blog. I gathered them in one collection, here.

You can find festive cakes specially prepared for holidays or other important events in this link. If I were to make a top of the cakes most appreciated by my friends, I think that Krantz Cake is in the top 3, because at parties I am asked first of all for the cake with tomato juice (the sheets being naturally colored by the tomato juice & # 8211 do not be scared, do not taste tomatoes at all), then Kati cake.

I would really like you to leave me in the comments what is your favorite cake with sheets.

Now I leave the list of ingredients and how to prepare for Krantz cake with caramelized walnuts.

INGREDIENT:

For the cream

300 g 80% soft butter & # 8211 soft / at room temperature

1 teaspoon vanilla paste / natural vanilla essence

For Krantz:

I put the egg whites in a bowl, I added a little salt and I started to mix until I got a white foam, then I added the sugar gradually (in 3-4 tranches) and I mixed until it dissolved. When I got a hard and shiny meringue, I gradually incorporated the ground walnuts, mixing lightly with a spatula, from the bottom up.

I then put the sifted flour, sprinkling it in the rain. Stir gently so that the meringue stays fluffy. I put half of the composition in the large oven tray (30 * 40 cm) lined with baking paper and I baked the first sheet in the preheated oven at 180 ° for about 15 minutes. I did the same with the rest of the composition. When the sheets cooled, I removed the baking paper, taking care not to tear them, and cut them in half and obtained 4 sheets of 30 * 20 cm.

At this point we went to stage 2: preparing the cream. I mixed the yolks with sugar and put them in a bain-marie (steam bath), over low heat. The bowl with the yolks must not come into contact with the water in the bottom bowl, otherwise the yolks will coagulate and you do not want that. While they are at the bain-marie I stirred constantly. I didn't manage to take a picture of this, because I can't take a picture of myself in the mix in the pot. I kept them on the fire until they got the consistency of a thick cream & # 8211 if you have a thermometer you will notice that the temperature is 65 degrees. If you don't have a thermometer, I'll give you an approximate time of 5-6 minutes. I took it off the heat, I added the vanilla paste, I mixed it well, then I covered it with a food foil (directly on the cream & # 8211 so as not to make pojghita) and I let it cool completely. I mixed the butter until it became like a foam, then I gradually incorporated the cooled yolk cream into it. I then added the ground walnuts and mixed until the composition was homogenous. When I finished the operation I put the cream in the fridge.

We moved on to the third stage: preparing the caramelized walnuts.

I put the sugar in a pan on the fire. When it melted and was golden, I put the walnut kernel. I mixed them so that they were all covered in caramel, then I took them off the heat and poured the caramel nuts on a waxed baking paper. I waited for them to cool, then crushed them with a twister. You can grind them with a sledgehammer.

At this point I was able to assemble the cake. I put the first sheet and covered it with cream. I divided the cream in such a way as to put equal amounts between the sheets and to get a small but sufficient amount to grease the last sheet, the one over which I sprinkle caramelized walnuts. I put a sheet over the cream and the cream and I continued until I finished the sheets and the cream in a thin layer. I evenly sprinkled the caramelized walnuts over the last sheet greased with cream and left the cake in the fridge overnight. I cut it the next day.

Krantz with caramelized walnut & # 8211 The best cake with leaves and walnuts.

I now leave a link to my YouTube channel. I invite you to subscribe and watch the recipes prepared by me in the video version. Find here the crescent with nuts.

If you want to learn your recipes, I invite you to the group Cooking With Friends & # 8211 Tasty Recipes


Prajitura Krantz

A classic cake in our confectionery, Krantz cake with caramelized walnut and vanilla cream is a delight! There is something about this combination of walnut and vanilla cream, you can't stop eating :)

We will make a boiled vanilla cream. Mix the yolks with the sugar, starch and vanilla essence, using a whisk. Add the slightly warmed milk and put the cream on medium heat, stirring constantly until it thickens and becomes shiny. Add the cold butter and mix until the butter is completely melted and integrated into the cream. Add the mascarpone to the cold cream just before whipping the cake and mix well until you get an airy and fluffy cream.

We make a meringue by putting the egg whites in the bowl of a planetary mixer (or a normal bowl with a hand mixer). Spread the meringue obtained in a 35x35 cm tray on the bottom of which you put baking paper and put it in the oven at 175 C for 25 minutes.

Melt the sugar in a small saucepan and when it has melted add the walnuts and mix. Remove the mixture on a baking sheet and let it cool.

Cut the top into 3 equal parts and mount the cake with 3 tops and 3 layers of cream. Sprinkle chopped caramelized walnuts on top using a food processor. Let the cake cool for at least 6 hours before cutting it.