Vegan Swirl Cake
After I made the Vegan Apple Pie, I was left with a piece of dough, I said in a joke let's try to make cake out of it. Of course I didn't have ingredients for the filling and I did it according to my mother's method - with cinnamon and sugar. I was very surprised by the result - a very fluffy, fragrant and fragile cake came out.
I said to make now cake with walnut + poppy + cocoa filling - the result was just as good.
One remark, in order to have a fluffy and good cake, first of all let it grow well before putting it in the oven; and the second thing - after you take it out and let it cool down perfectly, even one night would be perfect. I make them in the evening and cut them only on the 2nd day in the morning.
I will not give here the steps for preparing the dough, you can find it in the Recipe for Vegan Apple Pie. Half of those dough ingredients will be enough to make 2 medium cakes.
Prepare the dough according to the Vegan Apple Pie Recipe. Be careful with the quantities, half of those ingredients will be enough for 2 medium cakes.
So you took half of that dough and divided it into 2 equal balls - each for a cake.
Then divide them into 2 more balls - in total there will be 4 smaller ones. Knead them a little and let them rest for 10 minutes.
During this time, the cocoa filling is prepared.
The poppy is ground dry by a coffee grinder, or by a special grinder for poppy seeds and walnuts.
However, if you do not have poppy seeds, put double the amount of walnuts.
Grind the walnuts well and add to the poppy seeds.
Then add cocoa and powdered sugar, mix all ingredients well.
And the last step here, add a little warm water and stir until the filling comes out like a thicker cream. Be careful not to pour too much water at first, so that the cream is not too liquid.
Roll out one of the 4 dough balls into a thin oval or rectangular sheet. Grease the sheet with a few tablespoons of cocoa cream (be careful not to overdo it, it will make the cake harder on a lot of filling).
Cut the turkish delight into thin slices and place it over the cocoa filling and roll out the dough sheet.
In this way, make 2 dough rolls with cocoa cream. Weave them together to form a beautiful cake.
To make the cinnamon cake - roll out the dough sheets in an oval shape. Sprinkle half a tablespoon of cinnamon on the sheet and 3 tablespoons of sugar on each. With your fingers even and mix a little cinnamon with sugar. Then roll the sheet - in this way make 2 rolls and weave them together to form the cake.
In my opinion, it was more fragrant and fluffier, because the filling is usually more related to the growth of the cake. Here the ingredients are few, but very suitable.
Put the cakes formed in cake / cake trays greased with a little oil. Put them in a warm place away from drafts to grow well. You should double the volume before putting them in the oven.
After they have grown, grease them with the sweet infusion of black tea, in order to brown them evenly and nicely.
Bake at 180-200 degrees. When browned, lower the oven temperature (about 150 degrees) and let the cozonacs cook well for another 15 minutes.
After they are baked, take them out of the oven, grease them again with tea infusion and leave them in the trays for 10-15 minutes.
Then carefully remove them from the pan, put them on a bottom and cover with a towel until they cool completely - it is perfect to leave them for 8-10 hours, I usually make them in the evening and cut them in the morning.
Here's a section from the cinnamon cake.
And here another from the one with cocoa, walnut and poppy.
I go perfectly with milk, tea, or another favorite drink.
Good appetite!
