Cake from "Kukuruzovina". Smell of Banat streets.

in #food5 years ago (edited)

Some things in life should be saved from oblivion. The recipe I will present to you today is old for centuries. A cake that is called "Kukurozovina" in Serbian, can not be translated into English, so I would explain what this word means. "Kukurozovina" is a corn tree that is cut off after reading and is used for animal feeding, burning of fire and much more, but in this case, in the recipe "Cake on corn" is used a tree that is cut into smaller parts depending on how much cake You want it to be. When it is cut, it dives into the water and leaves it to boil, let it get out of the "kukurozina" and put it on a dry cloth to fade and dry. Then they are ready to use. Today, there are many substitutes, but in the original recipe, it's just a little cucumber.

This is a cake that returns our mothers and grandmas to childhood. It was most commonly done in the winter when the stove was heatef up with kukurozovina, smells of winter, fire and sweet dough spread throughout the Banat plains.

  • For a cake on "kukruzovina" you need:

1 kg of flour
2 dl of water
3 dl of milk
2 eggs
4 tablespoons of oil
1 yeast pack
2 tablespoons of homemade fats
sugar

-Preparation:

Pour hot milk and lukewarm water into the bowl, add sugar and yeast.
Leave to rest for 10 minutes in a warm place.

After 10 minutes, mix the dough with eggs, oil, little salt, and yeast with milk and water. The dough should be soft.
Almost divide the dough into two parts that, in a slightly pierced hollow, develop the weights of a shallow plate. Cover it with a little oil and let it stand for about 15 minutes.

When the dough lay apart, spread it as a homemade pie and cover it with 1 tbsp. Roll the dough with cloth from one side then from the other dide. Cut the dough in the middle to get two rolls.

Roll each roll to the desired size and wrap it spirally on a kukurozovina, or a similar fashion, and then roll the cooked cake into a sugar in which vanilla sugar is added.
Cut cakes into cooking and bake at 200C for about 20 minutes.

Leave the baked cake cool and remove the kukuruzovina.
You can fill the cake with a file if you like, or use it without filing.

I filled it up with filling that is used for egg custard. You can check the egg custard recipe in my previous blogs.

I wish you a pleasant rest of the day with the memory of your favorite cake.

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