Kozunak Cake
A no-bake layer cake made from slices of kozunak (Bulgarian Easter sweet bread) soaked in syrup and layered with a custard-and-cream filling studded with crushed Oreo biscuits and fresh strawberries.
Nutritionper 100 gāŗ
Ingredients
| 1 | kozunak (Bulgarian Easter sweet bread; I used my orange one) | |
| a few | strawberries | |
| 250 ml | dairy whipping cream | |
| 100 g | crushed Oreo biscuits | |
| 5 | egg yolks (for the egg cream) | |
| 5 tbsp | 75 ml | sugar (for the egg cream) |
| 500 ml | fresh milk (for the egg cream) | |
| 4 tbsp | 60 ml | cornstarch (for the egg cream) |
| 1 | vanilla essence | |
| 1 pack | vanilla sugar (10 g) | |
| 30 g | butter | |
| 200 g | sugar (for the syrup) | |
| 400 ml | water (for the syrup) |
Instructions
I used a springform pan with a diameter of 26 cm. Cake from kozunak.
Making the cream:
- Put the cornstarch into a saucepan.
- In a small bowl I have separated the egg yolks and to them I add the sugar and about 2-3 tablespoons of the fresh milk. Stir well with a fork.
- Pour the egg mixture into the saucepan with the starch and stir with a wire whisk until all the lumps are gone.
- Then add the fresh milk, stir and turn the stove on to maximum. I begin to stir constantly until the cream thickens. I am careful not to let it get lumpy.
- Remove the finished cream from the stove and add the vanilla, the essence and the butter.
- Once the butter has melted, stir again and cover tightly with cling film so that no air gets in anywhere. Leave it to cool and then put it in the fridge for 2-3 hours. (It can also be left overnight.)
- In a deep bowl and with a mixer, whip the cream until it thickens. I use and like the one in the picture, I buy it at Kaufland.
- Add the now-cold egg custard and continue beating with the mixer until you get a smooth consistency.
- Add the crushed biscuits, stir well with a spatula and the cream is ready.
Making the syrup: While the cream is cooling, I start making the syrup. 11. Pour the sugar into a saucepan and turn the stove on to maximum. 12. When it has melted almost completely, pour in the water and leave it to boil until it comes to a boil. 13. Turn off the stove and leave the syrup there until the sugar is fully dissolved. 14. For syruping the cake it must be at room temperature.
Assembling the cake: 15. I cut the kozunak into slices about 1 cm thick and arrange them on the bottom of the pan so that it is completely filled. 16. With a larger spoon I syrup the formed base. I make sure I have put an equal amount of the syrup everywhere. 17. Spread with half of the cream and cut a few strawberries into small pieces, which I distribute over the cream. 18. Arrange another kozunak layer, syrup it, spread with the remaining cream and put in the fridge for a few hours. 19. Finally, with a knife carefully detach the sides of the cake from the pan and remove the ring. You get a very impressive cake.