Cooked kouglof is a cake that does not need an oven to prepare it. It is a great option as a no-bake sweet treat. Contrary to the traditional, oven-baked version, this cake is cooked in a pot filled with water. Of course, to make this cake you need a special metal tin with a lid. This tin can be purchased in most household goods stores or ordered online. The cooked kouglof from the recipe below has a citrus flavour and is decorated with ruby chocolate and pistachios. It is very simple to make the cake batter, and the kouglof is extremely moist and very tasty after the cooking.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for cooked kouglof.
- 6 large eggs
- 200 g icing sugar
- 150 g liquid butter
- 180 g all-purpose flour
- 100 g potato flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of soda
- 1 teaspoon of grated orange zest
- a pinch of salt
Additionally:
- 100 g ruby chocolate
- 2 tablespoons of pistachios
- butter for greasing the tin
How to make cooked kouglof.
Put eggs, icing sugar and a pinch of salt into a bowl. Whisk for 5-6 minutes, or until the ingredients are fluffy. While whisking, pour in the melted, but cold butter in a small stream. Then, add the grated orange zest and sifted flour along with the baking powder and baking soda, not all at once though, but in smaller batches.
Grease the cake tin with butter and pour in the cake batter, then close it with a lid. Put a pot with water on the heat and bring it to a boil. When the water in the pots starts boiling, place in the cake in the cooking tin. Cover the pot with a lid and cook the cake on a medium heat for 1 hour and 50 minutes. After that time, remove the tin from the pot, carefully open it, taking care not to burn yourself, and take out the cake, put it on a metal rack and set it aside to cool.
Put the ruby chocolate in a bowl and melt it in microwave.
Put the pistachios in a bowl, pour boiling water over them and set them aside for 15 minutes. Then, remove the skin from the pistachios and dry the nuts on a paper towel.
Decorate the kouglof with the melted chocolate and pistachios. I normally store the kouglof in the fridge and this is what I have done this time too.
Good to know when making cooked kouglof.
I used a large cooking tin with the following dimensions: top diameter 18 cm, bottom diameter 13 cm and height 18 cm. This tin is different from tins used for regular baked cakes. This type of tin has a lid that should be closed before putting it in the pot of boiling water. The pot with the water used for cooking the kouglof should be relatively narrow and tall. There should be enough water in the pot, so that after putting the tin with the cake in it, the water reaches more than 1/2 of the tin’s height. After putting the tin in the pot, you should additionally cover the pot with a lid.
The eggs used to prepare the kouglof should be at room temperature.
Are you looking for kouglof recipes? If so, try our recipe for Marble kouglof.
Leave a Reply