Krantz with matcha and pistachios

Krantz cake is a Jewish Ashkenazi cake made from yeast dough. Krantz has been described as "the most popular cake in western Jerusalem" and potentially the most popular cake in all of Israel. Traditionally, they are made with chocolate and it can be said that it is a chocolate cake , although visually it has little in common with our traditional cake.

Preparation time: 20 min preparation, overnight chill, 30 min baking

Ingredients:

Yeast dough:

• 110 ml of milk
• 40 g butter
• 300 g of wheat flour
• 7 g of dried yeast
• 80g of fine sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of salt
• 1 egg

Matcha cream:

• 80 g of butter at room temperature
• 40 g of fine sugar
• 1 tablespoon of matcha bros
  
• 1 tablespoon of ground cardamom
• 3 tablespoons of finely chopped pistachios

Syrup:

• 80 g of fine sugar
• 70 ml of water
• Decorating sugar (optional)

Preparation:

Step 1

In the evening, prepare the dough. Place the milk, butter and vanilla in a small pot and heat gently until the butter melts. Do not allow to boil. Remove from heat and set aside to cool slightly. Pour flour, sugar and yeast into a large bowl. Mix, add the egg and milk mixture. Mix for 7-10 minutes with a hook attachment until the ingredients are combined. Add salt and gradually add pieces of butter. Mix for about 10 minutes until the dough is uniform, smooth and shiny. Form the dough into a ball and place it in an oiled bowl. Cover tightly with foil and refrigerate overnight.

Step 2

For the next day. Grease a cake tin with butter and line the bottom with baking paper. Prepare the matcha cream. In a small bowl, combine the butter with sugar, matcha, cardamom and chopped pistachios.

Step 3

Take the cake out of the fridge. Sprinkle the countertop lightly with flour, roll out the dough into a rectangle, approximately 30/40 cm. Trim the sides to get rid of any irregularities. Pour the filling and spread it, leaving a two-centimeter margin. Moisten one of the long edges of the dough with a little water. With both hands, roll the rectangle as you would a roulade, starting from the long dry edge and ending with the moistened one. Press it against the roll, then align the roll to create a perfect, thick cigar with a seam on the bottom. Using a serrated knife, cut off about 2 cm from both ends of the cake. Cut the roulade lengthwise into two parts. Place the two halves cut sides together, glue them together at one end, and then place the left half over the right half. Repeat the layering alternately to create a braid. Lightly press the two remaining ends of the halves together. The filling should be visible on top. Transfer the roll to the cake tin and leave to rise, covered, for 1 ½ hours.

Step 4

Preheat the oven to 180 degrees. Bake the cake for 30-35 minutes until golden brown and a skewer inserted into the cake comes out clean.

Step 5

Meanwhile, prepare the syrup. Combine water and sugar in a pot and set the pot over medium heat. As soon as the liquid boils and the sugar dissolves, remove and set aside from the heat to cool. Immediately after removing the cake from the oven, spread the syrup all over it and sprinkle with decorative sugar. Set aside for at least 30 minutes. When the cake is still warm, remove it from the tin and leave it to cool completely.

If you are looking for other recipes with matcha, you may also be interested in this matcha brownie recipe.

The recipe was created in cooperation with www.nasyceni.pl