This traditional Romanian cake is also called Kurtosh. It is very popular and part of every celebration ceremony. You’ll see it on birthday parties, weddings, Baptists, and so on. It is originally made on fire. But, since this is today hardly possible, the recipe is adjusted. Besides some small changes, it still represents tradition.
Romanian lemon cake is very refreshing, ideal for hot days. Either way you make it, serve it cold, sprinkled with a little powdered sugar, with a cup of coffee.
Heat the milk and water in the same dish to become lukewarm. Add yeast, mix this well, and leave for a while.
Melt the butter but use it after it’s chilled a bit. This takes a minute or two.
Put the flour into a deep dish; add butter, mixed eggs, salt, vanilla extract and a lemon peel. Mix this equally and then add yeast. Make even, smooth dough. It may look like the dough is too hard, but this is just your impression, don’t worry!
Leave this dough to grow for an hour. When your dough grew enough, put it on a working area (previously covered with flour and stretch the dough an inch fat. Cut it into stripes and roll them (you roll these stripes like over the finger0that’s the shape they should have).
Bake in greased baking tray on 180 degrees for 20-25 minutes.
30g fresh yeast
75 ml milk
50 ml lukewarm water
2 tablespoons sugar
70 g butter
1 lemon planed peel
1 teaspoon vanilla extract
A little salt
Beat sweet butter with powdered sugar until you get a smooth, equal mass. Add yolks and mix again. Add 1 lemon juice and its grated peel, rum, and mix again.
Take the egg whites and beat them very well. Add them to the previous mixture. Slowly add bread crumbs and mix well.
Grease the baking tray with butter, pour the mixture and bake for about 45 minutes.
180g sweet butter
2 tablespoons bread crumbs
4 tablespoons rum
250 g powdered sugar
Separate egg whites and yolks. First, mix egg whites until they become stiff. In the other bowl beat the yolks and sugar well. Add butter and vanilla. Keep on mixing adding flour slowly. The stir should be smooth and light.
Then add lemon juice and zest and slowly add milk. When you mix this and the mass you have is smooth, slowly add egg whites and mix it with a spoon or spatula.
Bake in a tray previously greased with butter on 150 degrees until the Romanian lemon cake is firm, just not too much. The baking time is approximately 40 minutes, but this actually depends on the oven.
150 g sugar
125 g butter
115 g all-purpose flour
1 cup lukewarm milk
¼ fresh lemon juice and zest
1 table spoon vanilla extract