Vasilopita*
Traditional Greek New Year cake
With 3 options
Vasilópita
Base for all
ingredients for the recipe:
250g self raising flour
140 g sugar
160 g yogurt
45 g sheep butter
80 g Vitam (margarine)
95 g fresh orange juice
1 tablespoon orange zest
1/3 teaspoon or 1-2 g vanilla
1/2 teaspoon or 4 g baking powder
3 eggs
***
For the Classic New Year's Pie
Add to the base:
60 g walnuts in pieces
100 gr raisins blonde in pieces
For finishing
Coin ( coin )
1 chocolate for the letters
Icing sugar for sprinkling
decorations trees
***
For the Vasilopita with pomegranate, raisins, walnuts
Add to the base:
Half a pomegranate
60 g walnuts in pieces
100 gr raisins blonde in pieces
For finishing
Coin ( coin )
1 chocolate for the letters
Icing sugar for sprinkling
decorations trees
***
For the New Year's cake with dark chocolate coating
Add to the base:
60 g walnuts in pieces
125 gr blueberries
1/4 pomegranate
6 ION chocolates filled with cherry liqueur
For finishing
Coin ( coin )
200g dark chocolate with orange
Some hot water
1 white chocolate
A little sunflower oil
decorations trees
Execute recipe:
Beat the butters and sugar with the sugar with a mixer at high speed, until fluffy
Then add the eggs and continue beating until it becomes a uniform cream
Then add the orange zest, vanilla, yogurt
Continue beating until the mixture is homogenized
Then alternately add the flour you have added, baking powder and orange juice, stirring at low speed
Finally, add the walnuts and raisins that we have added 1/2 teaspoon flour so that it does not go to the bottom of the dessert and mix with a spatula lightly (or depending on the vasilopita add eg blueberries, pomegranate, etc.)
Transfer it into a 24 cm diameter and 5 cm high pan with parchment paper
In the center we leave a small puddle
so that it rises evenly
Bake in medium oven for 35 – 40 minutes
With a toothpick we pierce the sweet when it comes out dry it is ready
After it cools, take it out of the pan and transfer it to a platter, putting it upside down so that the bottom of the cake is on top.
With a knife, make a hole and add the flour wrapped in aluminum foil, sprinkle with icing sugar and add optional decorations. We have melted the chocolate in Ben Marie and let it become lukewarm if we want we can add chocolate with flavor, eg health with orange and make a paper cone out of parchment paper and put in lukewarm chocolate and write happy new year
Attention:
The vasilopita should have cooled well before icing sugar, because it makes oil stamps on the icing sugar. If it is eaten immediately, we are ok, if not, make a thick layer of icing sugar and put a piece of parchment paper on top and press lightly, making circular movements so you make the surface straight and smooth
Classic New Year's pie
With pomegranate, blond raisins, walnuts
For the New Year's cake with dark chocolate coating
Put the chocolates upside down and with a spoon transfer a little mixture from the center covering them, it is good to have a little less amount of mixture in the center to rise as evenly as possible
If the vasilopita has risen in the center, cut it with a knife to make it straight
We have the melted chocolate add hot water, stirring constantly and forcefully so that it does not make marbles. Add water until it has the texture you want, choose the water and not some cream or milk because with water you bring out the taste of chocolate. When ready, pour over the vasilopita. Melt the white chocolate in a Ben-Marie, adding a little sunflower oil to make it more fluid and with a spoon make lines on the vasilopita. We write happy new year and put on the decorations
Paper cone
*Vasilopita (Greek: Βασιλόπιτα, Vasilópita, lit. '(St.) Basil-pie' or 'Vassilis pie', see below) is a New Year's Day bread, cake or pie in Greece and many other areas in eastern Europe, the Balkans and the Middle East which contains a hidden coin or trinket which gives good luck to the receiver, like the Western European King Cake. It is associated with Saint Basil's day, January 1, in most of Greece, but in some regions, the traditions surrounding a cake or pita with a hidden coin are attached to Epiphany or to Christmas. It is made of a variety of dough, depending on regional and family tradition, including tsoureki. In some families, instead of dough, it is made from a custard base called galatopita (literally milk-pita). In the Thessaly region a pork filled phyllo pie is made with a hidden coin. The pie is also known as Chronópita (Χρονόπιτα < χρόνος: chrónos ⇨ time/year + πίτα: píta ⇨ pie), meaning "New Year's pie"