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Wallnut Roll Cake













for the dough – 1 kg semi-whole wheat flour (type 850), 4 g fresh yeast, 3-4 tablespoons oil, 3 tablespoons brown sugar, soy milk, a pinch of salt and turmeric; for the filling – 700 g ground walnuts, brown sugar, soy milk, lemon peel, raisins soaked in rum (optional)


Mix fresh yeast with 2 dl warm (not hot!) soy milk, 2 tablespoons flour, and 1 tablespoon sugar. Blend well and leave in a warm place to rise. Make dough out of flour, salt, sugar, oil, and turmeric. Add soy milk as needed to obtain smooth dough. Leave to rise again. Make the filling out of walnuts soaked in hot soy milk. Add sugar, raisins, and grated lemon peel. When the dough has doubled in size, roll it out 2 cm thick. Spread the filling and roll. Place onto a deep oiled baking sheet and let it rise again for ca 15 minutes. Bake for 35-45 minutes at 180°C.

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