Apple cake


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I made a bigger cake, for a long time, and that's why I have these quantities.

Choose a higher tray in which to put the caramelized brown sugar.

The sugar is caramelized over a high heat, so we have to sit next to the tray and turn it constantly to caramelize evenly.

After we caramelized the sugar, we spread it on the walls of the tray.

Let the caramel tray cool.

Meanwhile, peel the apples, cut them in half, remove the spine without making a hole to the end.

The apple halves are distributed in the tray, the caramel is completely cooled, and it is completed with the apple pieces in some places.

Put a teaspoon of jam in each apple.

Sprinkle sugar over the apples and put the pieces of butter here and there.

Put the tray in the oven until the apples are soft, over medium heat.

In the meantime, we make the composition for the countertop.

Dough preparation:

Separate the eggs and rub the yolks with 8 tablespoons of sugar and vanilla sugar.

Rub the yolks well until they start to whiten and add the baking powder.

Beat the egg whites with a pinch of salt and a tablespoon of sugar, beat hard as for meringue.

The egg whites and flour are incorporated alternately in the yolks.

Mix from the bottom up, I used the vertical paddles from the mixer.

When the apples are soaked, quickly remove the tray, put the dough and put it in the oven.

Leave it on low heat until the dough is cooked, the toothpick test is done.

When the top is baked, remove it and turn it over on a tray large enough.

Allow to cool and garnish as desired.

Good appetite!




Ingredients Apple and walnut cake

  • 850 grams of granny smith apples, weighed without shell and seed box
  • 200 grams of sugar
  • 400 grams of whipped cream
  • 16 grams of gelatin (I recommend gelatin in sheets)
  • juice of 1/2 lemon

salted caramel jelly with cinnamon:

white chocolate icing and avocado:

  • 1 well baked avocado
  • 50 grams of sugar
  • 125 ml. of water
  • 200 grams of white chocolate
  • 1 teaspoon of honey
  • peel and juice of 1/2 lemon
  • 1 cinnamon stick
  • 6 grams of gelatin
  • 200 grams of butter with 80% fat
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • the desired decor

Preparation of apple mousse

1. Wash the apples, peel them and peel the seeds, then weigh them. We need to have 850 grams of cleaned apple pulp, which will be immediately sprinkled with lemon juice to prevent oxidation.

2. Put the apples in a saucepan with the sugar and 150 ml of water. Cover the pan until the apples begin to soften, then boil everything over medium heat for about 8-10 minutes.

3. Soak 15 grams of gelatin in very cold water.

4. Finally, the apples must be peeled, as in a thick puree, which will also be blended with the blender, until a fine texture is obtained. I recommend passing the puree through the sieve as well. Allow the apple puree to cool until warm, but not too hot. Drain the water gelatin, squeeze well and incorporate into the apple puree, stirring until smooth. Be careful, gelatin will have no effect if it is incorporated into a composition hotter than 60 ° C.

5. While the apple puree is cooling, beat the whipped cream. It must be well cooled in advance, preferably overnight, in the refrigerator. Once the cream is obtained, incorporate 1/3 of the volume of whipped cream into the apple puree, stirring vigorously. Pour this composition over the rest of the cream and incorporate it with the spatula, being very careful not to lose the air incorporated in the whipped cream.

Apple and walnut cake & # 8211 cake assembly

1. Walnut cake top (click on the recipe link) prepare according to the recipe instructions. Allow to cool well then cut in half horizontally. Place half a walnut countertop in a form with removable walls or a special ring for cakes with a diameter of 22-24 cm. It can also be the shape in which the countertop was baked. Pour half of the apple mousse over the walnut top and immediately shape into the freezer, in a perfectly horizontal position, for 25-30 minutes. It takes so long for this first layer to harden well. The rest of the apple mousse is kept in the kitchen, in a warm place.

2. Meanwhile, prepare a portion of salted caramel sauce (click on the link for the recipe) according to the recipe. At the end, along with the salt, add the cinnamon powder. The 6 grams of gelatin that appear on the list of ingredients for caramel jelly and cinnamon are hydrated as shown in point 3.

After the caramel sauce has cooled to the right temperature (around 60 ° C), add the well-drained gelatin and squeeze the water. Stir until smooth. Pour the caramel sauce over the first layer of apple mousse, which must already be firm to the touch of your finger. Shape in the freezer until the caramel layer hardens well. Then add the rest of the apple mousse and, very carefully, the second half of the walnut top. Put in the freezer for 15-20 minutes then wrap the form and refrigerate for at least 3 hours, preferably overnight.

Get out of shape and some finishing ideas for this apple and walnut cake

8. After the apple and walnut cake has rested properly, remove from the mold by heating the mold ring with a kitchen torch. In its absence, wipe the ring several times with a cloth soaked in hot water. We also use a knife with a thin blade, with which we will detach the well-cohesive composition from the side walls of the form. From now on, you can give free rein to your cake decor. The cake can be dressed in whipped cream, it can be dressed in marzipan (after it is well insulated with butter cream, to prevent its dissolution), etc. Optionally, you can imitate me and prepare the green glaze that I have been thinking about so much.

Glaze preparation, finishing and decoration

1. Before icing this cake with apples and walnuts, I covered it in a thin layer of plain butter cream. This is meant to insulate the moisture of the apple mousse from the glaze but also to smooth the surface as well as possible. I obtained the cream by beating with the mixer 200 grams of butter, 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until the sugar was not felt at all. After I put the cake in the butter cream, I put it in the freezer.

I've been thinking a lot about how I want this cake to look. I imagined it with a nice green glaze, like granny smith apples. Initially, all ideas led me to food coloring, but isn't it a greater sin to stain a sweet dedicated to the harvest holiday by adding chemicals? And suddenly, the idea came to me: avocado! Avocado has a beautiful green color and in addition has a neutral taste, so the aroma of the glaze will be the one I will give it! So I set to work:

Avocado glaze

2. Hydrate the gelatine as shown in point 3. In a saucepan, weigh the sugar and measure the water. Add the lemon peel and the cinnamon stick. Put the pan on the fire. Meanwhile, break the white chocolate into pieces in a bowl. Once the sugar is completely melted, add the honey, mix well and pour the syrup through a strainer, over the white chocolate. Set aside without stirring at this stage.

Meanwhile, cut the avocado and scoop out the pulp with a spoon, collecting it in a bowl. Sprinkle avocado immediately with lemon juice, so that it does not oxidize and we lose what we are most interested in, the beautiful color. Pass the avocado with the hand blender as finely as possible.

Mix the white chocolate and syrup until completely melted. Add the well-squeezed gelatin and mix until well combined. Pour this composition over the avocado and work quickly with the hand blender.

Pour the composition for the icing, still warm, over the apple and walnut cake, placed on a grill, on top of a tray. We will use a spatula as long as possible, to obtain a smooth surface. After the icing remains well drained in the tray, transfer the cake to the freezer for 10 minutes, until the icing hardens well. It is then placed on the serving platter and decorated as desired. My decor is some small, small apples I found in my garden, placed in sugar syrup with cinnamon, a few caramelized walnut kernels, fresh mint leaves and the last lavender popcorn this year.

Apple and walnut cake & # 8211 serving

The apple and walnut cake is served as a dessert, after it has cooled well, at least 2 hours & # 8211 would ideally be 3 hours & # 8211 in the fridge. To cut beautiful slices, I recommend using a long-bladed knife, soaked in hot water and wiped well with a kitchen towel. After each cut, the knife will be put back in hot water and wiped again. Thus, we will make sure that we get beautiful slices and that glue or mousse adhesions will not be loaded on the knife.


Ingredients Apple and walnut cake

  • 850 grams of granny smith apples, weighed without shell and seed box
  • 200 grams of sugar
  • 400 grams of whipped cream
  • 16 grams of gelatin (I recommend gelatin in sheets)
  • juice of 1/2 lemon

salted caramel jelly with cinnamon:

white chocolate icing and avocado:

  • 1 well baked avocado
  • 50 grams of sugar
  • 125 ml. of water
  • 200 grams of white chocolate
  • 1 teaspoon of honey
  • peel and juice of 1/2 lemon
  • 1 cinnamon stick
  • 6 grams of gelatin
  • 200 grams of butter with 80% fat
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • the desired decor

Preparation of apple mousse

1. Wash the apples, peel them and peel the seeds, then weigh them. We need to have 850 grams of cleaned apple pulp, which will be immediately sprinkled with lemon juice to prevent oxidation.

2. Put the apples in a saucepan with the sugar and 150 ml of water. Cover the pan until the apples begin to soften, then simmer everything for about 8-10 minutes.

3. Soak 15 grams of gelatin in very cold water.

4. Finally, the apples must be peeled, as in a thick puree, which will also be blended with the blender, until a fine texture is obtained. I recommend passing the puree through the sieve as well. Allow the apple puree to cool until warm, but not too hot. Drain the water gelatin, squeeze well and incorporate into the apple puree, stirring until smooth. Be careful, gelatin will have no effect if it is incorporated into a composition hotter than 60 ° C.

5. While the apple puree is cooling, beat the whipped cream. It should be well cooled in advance, preferably overnight, in the refrigerator. Once the cream is obtained, incorporate 1/3 of the volume of whipped cream into the apple puree, stirring vigorously. Pour this composition over the rest of the cream and incorporate it with the spatula, being very careful not to lose the air incorporated in the whipped cream.

Apple and walnut cake & # 8211 cake assembly

1. Walnut cake top (click on the recipe link) prepare according to the recipe instructions. Allow to cool well then cut in half horizontally. Place half a walnut countertop in a form with removable walls or a special ring for cakes with a diameter of 22-24 cm. It can also be the shape in which the countertop was baked. Pour half of the apple mousse over the walnut top and immediately shape into the freezer, in a perfectly horizontal position, for 25-30 minutes. It takes so long for this first layer to harden well. The rest of the apple mousse is kept in the kitchen, in a warm place.

2. Meanwhile, prepare a portion of salted caramel sauce (click on the link for the recipe) according to the recipe. At the end, along with the salt, add the cinnamon powder. The 6 grams of gelatin that appear on the list of ingredients for caramel jelly and cinnamon are hydrated as shown in point 3.

After the caramel sauce has cooled to the right temperature (around 60 ° C), incorporate the well-drained gelatin and squeeze the water. Stir until smooth. Pour the caramel sauce over the first layer of apple mousse, which must already be firm to the touch of your finger. Shape in the freezer until the caramel layer hardens well. Then add the rest of the apple mousse and, very carefully, the second half of the walnut top. Put in the freezer for 15-20 minutes then wrap the form and refrigerate for at least 3 hours, preferably overnight.

Get out of shape and some finishing ideas for this apple and walnut cake

8. After the apple and walnut cake has rested properly, remove from the mold by heating the mold ring with a kitchen torch. Failing this, wipe the ring several times with a cloth soaked in hot water. We also use a knife with a thin blade, with which we will detach the well-cohesive composition from the side walls of the form. From now on, you can give free rein to your cake decor. The cake can be dressed in whipped cream, it can be dressed in marzipan (after it is well insulated with butter cream, to prevent its dissolution), etc. Optionally, you can imitate me and prepare the green glaze that I have been thinking about so much.

Glaze preparation, finishing and decoration

1. Before icing this cake with apples and walnuts, I covered it in a thin layer of plain butter cream. This is meant to insulate the moisture of the apple mousse from the glaze but also to smooth the surface as well as possible. I obtained the cream by beating with the mixer 200 grams of butter, 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until the sugar was not felt at all. After I put the cake in the butter cream, I put it in the freezer.

I've been thinking a lot about how I want this cake to look. I imagined it with a nice green glaze, like granny smith apples. Initially, all ideas led me to food coloring, but isn't it a greater sin to stain a sweet dedicated to the harvest holiday by adding chemicals? And suddenly, the idea came to me: avocado! Avocado has a beautiful green color and in addition has a neutral taste, so the aroma of the glaze will be the one I will give it! So I set to work:

Avocado glaze

2. Hydrate the gelatine as shown in point 3. In a saucepan, weigh the sugar and measure the water. Add the lemon peel and the cinnamon stick. Put the pan on the fire. Meanwhile, break the white chocolate into pieces in a bowl. Once the sugar is completely melted, add the honey, mix well and pour the syrup through a strainer, over the white chocolate. Set aside without stirring at this stage.

Meanwhile, cut the avocado and scoop out the pulp with a spoon, collecting it in a bowl. Sprinkle avocado immediately with lemon juice, so that it does not oxidize and we lose what we are most interested in, the beautiful color. Pass the avocado with the hand blender as finely as possible.

Mix the white chocolate and syrup until completely melted. Add the well-squeezed gelatin and mix until well combined. Pour this composition over the avocado and work quickly with the hand blender.

Pour the composition for the icing, still warm, over the apple and walnut cake, placed on a grill, on top of a tray. We will use a spatula as long as possible, to obtain a smooth surface. After the icing remains well drained in the tray, the cake is transferred to the freezer for 10 minutes, until the icing hardens well. It is then placed on the serving platter and decorated as desired. My decor is some small, small apples I found in my garden, placed in sugar syrup with cinnamon, a few caramelized walnut kernels, fresh mint leaves and the last lavender popcorn this year.

Apple and walnut cake & # 8211 serving

The apple and walnut cake is served as a dessert, after it has cooled well, at least 2 hours & # 8211 would ideally be 3 hours & # 8211 in the fridge. To cut beautiful slices, I recommend using a long-bladed knife, soaked in hot water and wiped well with a kitchen towel. After each cut, the knife will be put back in hot water and wiped again. Thus, we will make sure that we get beautiful slices and that glue or mousse adhesions will not be loaded on the knife.


Apple Cake - Recipes

Posted by Postolache Violeta on September 05, 2012 in apple recipes apple cake recipes Comments: 28

5 or a
5 tablespoons sugar
5 tablespoons flour
1 kg of apples
100 gr sugar for caramel


First prepare the caramel as follows: In a saucepan put 100 g of sugar and leave until caramelized. It is then spread evenly over the entire bottom and walls of the pan and allowed to harden.



Be very careful not to caramelize the sugar too much otherwise it will become bitter.
We clean the apples, cut them into cubes, place them in the pan over the caramel and sprinkle them with cinnamon.


Mix eggs with sugar until the sugar melts and the composition becomes creamy. Add flour and mix. Pour the dough obtained in the pan over the apples. Because there have been several comments if you want for safety you can add baking powder, if you beat the eggs well the countertop should grow anyway. Normally no baking powder is put on the classic pandispan top, it will grow too much, it will make a belly and it will have holes in the dough at the end, I repeat, you just have to beat the eggs very well

Put in the oven over low heat until it browns and comes off easily from the walls of the pan.


Allow to cool then turn over on a plate.

The top no longer requires syrup because it will be moist enough from the syrup left by apples and caramel.
Put it in the fridge for at least an hour and then cut it into slices. According to your preferences, you can decorate it with whipped cream.


Apple cake with burnt sugar

Caramelize in a baking dish half the amount of sugar and spread it on the walls of the bowl.

Peel an apple and grate it. Fill the left half with a spoonful of your favorite jam, place the apples on a tray and bake until the apples are soft.

For the cake composition, rub the yolks with the rest of the sugar, oil, water and your favorite essence. Whisk the egg whites with a pinch of salt and incorporate them from top to bottom in the yolk cream, alternating with the flour mixed with the baking powder.

Put the baked apples in the caramel bowl and pour over the cake composition.

Put it in the preheated oven, on the right heat, for 30-40 minutes or until the toothpick comes out of the composition clean.

For the syrup, put the water with the sugar on the fire and leave it until the syrup is reduced by half. Set aside and add your favorite flavor, then pour the syrup over the cake taken out of the oven.

After a few minutes, pour the apple pie with burnt sugar on a plate and cut after it has cooled.

Serve the apple pie with burnt sugar with freshly whipped cream and / or a cup of vanilla ice cream.


Apple Cake - Recipes

Posted by Postolache Violeta on September 05, 2012 in apple recipes apple cake recipes Comments: 28

5 or a
5 tablespoons sugar
5 tablespoons flour
1 kg of apples
100 gr sugar for caramel


First prepare the caramel as follows: In a saucepan put 100 g of sugar and leave until caramelized. It is then spread evenly all over the bottom and on the walls of the pan and left to harden.



Be very careful not to caramelize the sugar too much otherwise it will become bitter.
We clean the apples, cut them into cubes, place them in the pan over the caramel and sprinkle them with cinnamon.


Mix eggs with sugar until the sugar melts and the composition becomes creamy. Add flour and mix. Pour the dough obtained in the pan over the apples. Because there have been several comments if you want for safety you can add baking powder, if you beat the eggs well the countertop should grow anyway. Normally there is no baking powder on the classic pandispan top, it will grow too much, it will make the belly and it will have holes in the dough at the end, I repeat, you just have to beat the eggs very well

Put in the oven over low heat until it browns and comes off easily from the walls of the pan.


Allow to cool then turn over on a plate.

The top no longer requires syrup because it will be moist enough from the syrup left by apples and caramel.
Put it in the fridge for at least an hour and then cut it into slices. According to your preferences, you can decorate it with whipped cream.


Apple cake with burnt sugar cream

Hello, dear ones! Today I have something very good for you, a dessert that I cooked for the first time and which from my point of view is the improved version of the classic apple cake. This apple cake recipe is the perfect combination between burnt sugar cream, apples and fluffy sponge cake that in our house was eaten from the first to the last teaspoon in just a few days!

I have several pages to follow and where I steal my inspiration for cooking, and this recipe has caught my attention since I first saw it.

The only thing I changed about it was the sponge cake recipe, because I have another recipe that I always use.

Unfortunately, I didn't manage to take some very successful photos, but I assure you that the taste of the cake is exactly the right one and I'm sure you'll like it. Let's move on to the recipe, I say!

Ingredients

  • 200g + 100g
  • 5 medium peeled apples that we cut into cubes
  • 20g butter
  • 500 ml of milk
  • 4 eggs
  • cream (I chose this tube cream this time because I decorated each slice when I ate)

Method of preparation

Caramelize in a saucepan with high walls and a diameter of 25cm the 200g of sugar covering both the walls and the bottom of the saucepan. Separate the diced apples themselves fry with the 20g of butter for 10 minutes. After the apples have hardened and the sugar has hardened, put them in the pan.

Separately prepare the burnt sugar cream by mixing the 4 eggs, 500ml of milk and 100g of sugar. Put everything over the apples and put in the preheated oven at 180 degrees for 40 minutes.

For sponge I use the following recipe:

  • 4 eggs
  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons oil
  • 6 tablespoons water
  • 2 sachets of vanilla sugar

Vanilla sugar and water are made into syrup (mix and melt the sugar on the fire). Separate the eggs and mix the yolks with the sugar and put the 6 tablespoons of oil.

Pour the syrup into a thin thread, and beat the egg whites separately. I usually gradually incorporate some of the flour with some of the egg whites, but I leave most of the egg whites at the end and mix from the bottom up.

After the 40 minutes in which the burnt sugar cream has been in the oven, remove the pan and pour the sponge cake composition over it and put it in the oven for another 40 minutes. Bake the dough, turn off the heat and leave at room temperature for 2 hours.

After sitting for 2 hours at rested it can be turned upside down to allow the burnt sugar syrup to syrup the top. I recommend eating it from the fridge with a lot of cream!

I hope you like this apple cake recipe, I know I've been absent lately, but I assure you that there are other interesting topics and delicious recipes! Kisses and see you soon!


Apple cake with burnt sugar cream

Hello, dear ones! Today I have something very good for you, a dessert that I cooked for the first time and which from my point of view is the improved version of the classic apple cake. This apple cake recipe is the perfect combination between burnt sugar cream, apples and fluffy sponge cake that in our house was eaten from the first to the last teaspoon in just a few days!

I have several pages to watch and where I steal my cooking inspiration from, and this recipe has caught my eye since I first saw it.

The only thing I changed about it was the sponge cake recipe, because I have another recipe that I always use.

Unfortunately, I didn't manage to take some very successful photos, but I assure you that the taste of the cake is exactly the right one and I'm sure you'll like it. Let's move on to the recipe, I say!

Ingredients

  • 200g + 100g
  • 5 medium peeled apples that we cut into cubes
  • 20g butter
  • 500 ml of milk
  • 4 eggs
  • cream (I chose this tube cream this time because I decorated each slice when I ate)

Method of preparation

Caramelize in a saucepan with high walls and a diameter of 25cm the 200g of sugar covering both the walls and the bottom of the saucepan. Separately the diced apples themselves fry with the 20g of butter for 10 minutes. After the apples have hardened and the sugar has hardened, put them in the pan.

Separately prepare the burnt sugar cream by mixing the 4 eggs, 500ml of milk and 100g of sugar. Put everything over the apples and put in the preheated oven at 180 degrees for 40 minutes.

For sponge I use the following recipe:

  • 4 eggs
  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons oil
  • 6 tablespoons water
  • 2 sachets of vanilla sugar

Vanilla sugar and water are made into syrup (mix and melt the sugar on the fire). Separate the eggs and mix the yolks with the sugar and put the 6 tablespoons of oil.

Pour the syrup into a thin thread, and beat the egg whites separately. I usually gradually incorporate some of the flour with some of the egg whites, but I leave most of the egg whites at the end and mix from the bottom up.

After the 40 minutes in which the burnt sugar cream has been in the oven, remove the pan and pour the sponge cake composition over it and put it in the oven for another 40 minutes. Bake the dough, turn off the heat and leave at room temperature for 2 hours.

After sitting for 2 hours at rested it can be turned upside down to allow the burnt sugar syrup to syrup the top. I recommend eating it from the fridge with a lot of cream!

I hope you like this apple cake recipe, I know I've been absent lately, but I assure you that there are other interesting topics and delicious recipes! Kisses and see you soon!


Recipes for fasting cake

Walnut cake

Ingredient:

  • Countertop ingredients:
  • 50 g ground walnuts
  • 50 ml carbonated water
  • 6-8 tablespoons flour
  • 100 g sugar
  • a sachet of baking powder
  • Cream Ingredients 1:
  • 110 ml vegetable liquid cream
  • 100 g dark chocolate
  • Ingredients for cream 2:
  • 100 g coconut
  • 110 ml liquid vegetable cream
  • 3 tablespoons powdered sugar
  • Ingredients for decoration:
  • 100 g hazelnuts
  • 100 g fasting chocolate

Method of preparation:

Put the hazelnuts for decoration in the oven for 10 minutes and then grind. For the countertop, mix all the ingredients and then pour the composition into a cake tin. Bake for 25 minutes, depending on the oven, and then leave to cool. For cream 1, melt the chocolate pieces in a bain-marie with 50 ml cream. Meanwhile, beat the rest of the cream to get a strong foam. Add the whipped cream to the melted and cooled chocolate and mix gently. Let cool slightly before use. For cream 2, beat the cream and incorporate the coconut and sugar. The top is cut in half and reassembled on the plate with one of the chocolate foams in the middle and the other on the outside. Sprinkle with ground hazelnuts and grated chocolate.

Fasting walnut cake

Recipe source: Retetepractice.ro

Fasting biscuit cake

Ingredient:

  • one kg of popular biscuits
  • 100 g cocoa
  • rum essence
  • 100 g raisins
  • 100 g of cranberries
  • 100 g currants
  • 250 g shit
  • 5 tablespoons coconut
  • 500 g margarine
  • 500 g household chocolate
  • Ingredients for syrup:
  • 400 ml of water:
  • 2 tablespoons sugar:
  • 2 sachets of vanilla sugar
  • Ingredients for decoration:
  • 2 fasting chocolate bars
  • Sugar candies.

Method of preparation:

The biscuits break in a large bowl. Add cocoa and coconut over them and mix well. In a bowl, put all the fruit and, over them, add 3-4 tablespoons of water and a bottle of rum essence. Leave it to hydrate for a few minutes, then put it in the cookie jar. Cut the shit into cubes and then put in the bowl, mixing the ingredients well.

Put on the fire 400 ml of water with two tablespoons of sugar and vanilla sugar and boil until a syrup is obtained which will be poured over the mixture with biscuits. Separately, on a steam bath, melt the margarine and chocolate. When it is ready to melt, pour it over the biscuit mixture and knead well to cover the whole composition. Spread the composition in a tray (ideally one with removable walls) and let it cool until the composition cools well. To decorate the cake, melt 2 chocolate bars over low heat, spread over the cake and then sprinkle a few colored candies.

Pineapple cake with 5 ingredients

Ingredient:

  • 1 canned pineapple slices + 1 canned pineapple pieces
  • 280 g flour
  • 200 g brown sugar
  • 1 tablespoon margarine
  • 1/2 sachet of baking powder

Lenten cake with pineapple

Method of preparation

Line a cake pan with 1 tablespoon oil and 2-3 tablespoons brown sugar. Place the pineapple slices on top of the sugar layer. Mix the flour with the remaining sugar and baking powder. Mix canned pineapple pieces (including juice) with dry ingredients. Pour the composition into the pan, over the pineapple slices and put the fasting cake in the oven for 40 minutes, at 180 degrees, or until the dessert passes the toothpick test and browns.

Recipe source: Retetepractice.ro

Fasting cake without baking

Ingredient:

  • For the countertop:
  • 250 g plain biscuits
  • 1 tablespoon powdered sugar
  • 150 g margarine or coconut butter
  • For the cream:
  • 1 sachet of vanilla pudding powder:
  • 400 ml soy milk
  • 2 tablespoons sugar
  • 1 tablespoon margarine or coconut butter
  • 2 tablespoons coconut
  • Ingredients for decoration:
  • A banana
  • A teaspoon of cocoa.

Method of preparation

Crush the biscuits well (in a food processor or in a bag with a whisk), then mix with the melted margarine and powdered sugar. Forma de tort se unge cu puțin ulei și ca bază se toarnă amestecul de biscuiți și se nivelează cu ajutorul unei linguri. Forma cu blatul de biscuiți se pune la frigider până se prepară crema. Pentru pregătirea cremei se amestecă praful de budincă cu 5, 6 linguri de lapte de soia și se amestecă până se omogenizează. Se adaugă și restul de lapte rece și zahărul.

Se pune totul pe foc, se amestecă și se lasă până se îngroașă. Când budinca este fierbinte, se adaugă și margarina și se amestecă. Se adaugă și nuca de cocos și se lasă să se răcească. Se scoate forma cu blatul de biscuiți din frigider și se toarnă budinca deasupra blatului. Se nivelează totul și se pune la frigider pentru minim 2 ore. În momentul servirii, tortul se ornează cu felii de banană. Feliile de banană pot fi stropite cu zeamă de lămâie să nu se înnegrească.

Tort de post cu mere și caramel

Ingredient:

  • Countertop ingredients:
  • 150 gr sugar
  • 400 ml apă
  • 100 ml oil
  • 50-100 gr nuci măcinate
  • 4 mere rase
  • 1 linguriță cu vârf praf de copt
  • făină cât cuprinde
  • Ingrediente pentru cremă caramel:
  • o cană cu zahăr
  • 500 ml apă
  • 5 linguri pline cu făină
  • jumătate pachet margarină
  • cacao, esență de rom

Tort de post cu mere și caramel

Method of preparation

Se pune zahărul la caramelizat într-un vas și se amestecă bine, după care se adaugă apa fierbinte. Când apa caramelizată s-a răcit, se adaugă merele, nuca măcinată, uleiul, făina și amidonul, esența de vanilie sau un praf de scorțișoară. Aluatul trebuie să fie destul de gros. Ulterior, aluatul se pune la copt, pe rând, în 2 tăvi, ori întreaga compoziție, iar imediat după ce blatul este copt, se taie în două bucăți.

Blatul se lasă la cuptor pentru 40 – 60 de minute. Se pregătește crema. Se caramelizează zahărul, se adaugă 5 linguri de făină și se amestecă totul bine de tot. Peste compoziție se adaugă apă fierbinte și se lasă la foc mic, timp în care se amestecă. Se lasă la răcit, după care se adaugă margarina cubulețe, cacaoa și aromele.
Crema se pune peste blat și tortul de post se pune la frigider până în momentul servirii.


Apple cake with burnt sugar cream

Hello, dragilor! Astăzi am ceva pentru voi bun tare, un dulce pe care l-am gătit pentru prima dată și care din punctul meu de vedere este varianta îmbunătățită a tortului clasic de mere. Această rețetă de tort de mere este combinația perfectă între crema de zahăr ars, mere și pandișpan pufos care la noi în casă s-a mâncat de la prima pană la ultima linguriță în doar câteva zile!

Eu am mai multe pagini pe care le urmăresc și de unde îmi fur inspirația pentru gătit, iar această rețetă mi-a atras atenția de când am văzut-o pentru prima data.

Singurul lucru pe care l-am schimbat la ea a fost rețeta de pandișpan, asta pentru că eu am o altă rețetă pe care o folosesc mereu.

Din păcate nu am reușit să fac niște fotografii prea reușite, dar vă asigur că gustul tortului este fix ce trebuie și sunt sigură că o să vă placă. Să trecem la rețetă, zic!

Ingredients

  • 200g + 100g
  • 5 mere medii curatate de coajă pe care le tăiem în cubulețe
  • 20g unt
  • 500 ml of milk
  • 4 eggs
  • frișcă (eu am ales de dată aceasta frișca la tub pentru că am ornat fiecare felie atunci când am mâncat)

Method of preparation

Se caramelizează într-o cratiță cu pereți înalți și diametru de 25cm cele 200g de zahăr acoperind atât pereții cât și fundul cratiței. Separat merele cubulețe se călesc cu cele 20g de unt timp de 10 minute. După ce merele s-au călit și zahărul s-a întărit se pun în cratiță.

Separat se prepară crema de zahăr ars amestecând cele 4 ouă, 500ml de lapte și 100g de zahăr. Se pune totul peste mere și se bagă în cuptorul preîncălzit la 180 de grade timp de 40 de minute.

For pandișpan eu folosesc următoarea rețetă:

  • 4 eggs
  • 1 cană de făină
  • 1 cup sugar
  • 6 tablespoons oil
  • 6 linguri de apă
  • 2 pliculețe zahăr vaniliat

Zahărul vanilat și apa se fac sirop (se amestecă și se topește zahărul pe foc). Ouăle se separă, iar gălbenușurile se amestecă cu zahărul și se pun cele 6 linguri de ulei.

Se toarnă și siropul în fir subțire, iar albușurile se bat spumă separat. Eu obșinuiesc să incorporez treptat parte din făină cu parte din albuș, dar cea mai mare parte din albuș o las la final și amestec de jos în sus.

După cele 40 de minute în care crema de zahăr ars a stat la cuptor se scoate cratița și se toarnă compoziția de pandișpan peste și se mai dă 40 de minute la cuptor. Se coace și aluatul, se oprește focul și se lasă la temperatura camerei timp de 2 ore.

După ce a stat 2 ore la odihnit se poate întoarce cu susul în jos pentru a lăsa siropul cremei de zahăr ars să însiropeze blatul. Îl recomand mâncat de la frigider cu muuultă frișcă!

Sper să vă placă rețeta aceasta de tort de mere, știu că am absentat în ultima vreme, dar vă asigur că mai vin și alte subiecte interesante și rețete delicioase! Pupici și ne revedem data aviatoare!


Apple cake with burnt sugar cream

Hello, dragilor! Astăzi am ceva pentru voi bun tare, un dulce pe care l-am gătit pentru prima dată și care din punctul meu de vedere este varianta îmbunătățită a tortului clasic de mere. Această rețetă de tort de mere este combinația perfectă între crema de zahăr ars, mere și pandișpan pufos care la noi în casă s-a mâncat de la prima pană la ultima linguriță în doar câteva zile!

Eu am mai multe pagini pe care le urmăresc și de unde îmi fur inspirația pentru gătit, iar această rețetă mi-a atras atenția de când am văzut-o pentru prima data.

Singurul lucru pe care l-am schimbat la ea a fost rețeta de pandișpan, asta pentru că eu am o altă rețetă pe care o folosesc mereu.

Din păcate nu am reușit să fac niște fotografii prea reușite, dar vă asigur că gustul tortului este fix ce trebuie și sunt sigură că o să vă placă. Să trecem la rețetă, zic!

Ingredients

  • 200g + 100g
  • 5 mere medii curatate de coajă pe care le tăiem în cubulețe
  • 20g unt
  • 500 ml of milk
  • 4 eggs
  • frișcă (eu am ales de dată aceasta frișca la tub pentru că am ornat fiecare felie atunci când am mâncat)

Method of preparation

Se caramelizează într-o cratiță cu pereți înalți și diametru de 25cm cele 200g de zahăr acoperind atât pereții cât și fundul cratiței. Separat merele cubulețe se călesc cu cele 20g de unt timp de 10 minute. După ce merele s-au călit și zahărul s-a întărit se pun în cratiță.

Separat se prepară crema de zahăr ars amestecând cele 4 ouă, 500ml de lapte și 100g de zahăr. Se pune totul peste mere și se bagă în cuptorul preîncălzit la 180 de grade timp de 40 de minute.

For pandișpan eu folosesc următoarea rețetă:

  • 4 eggs
  • 1 cană de făină
  • 1 cup sugar
  • 6 tablespoons oil
  • 6 linguri de apă
  • 2 pliculețe zahăr vaniliat

Zahărul vanilat și apa se fac sirop (se amestecă și se topește zahărul pe foc). Ouăle se separă, iar gălbenușurile se amestecă cu zahărul și se pun cele 6 linguri de ulei.

Se toarnă și siropul în fir subțire, iar albușurile se bat spumă separat. Eu obșinuiesc să incorporez treptat parte din făină cu parte din albuș, dar cea mai mare parte din albuș o las la final și amestec de jos în sus.

După cele 40 de minute în care crema de zahăr ars a stat la cuptor se scoate cratița și se toarnă compoziția de pandișpan peste și se mai dă 40 de minute la cuptor. Se coace și aluatul, se oprește focul și se lasă la temperatura camerei timp de 2 ore.

După ce a stat 2 ore la odihnit se poate întoarce cu susul în jos pentru a lăsa siropul cremei de zahăr ars să însiropeze blatul. Îl recomand mâncat de la frigider cu muuultă frișcă!

Sper să vă placă rețeta aceasta de tort de mere, știu că am absentat în ultima vreme, dar vă asigur că mai vin și alte subiecte interesante și rețete delicioase! Pupici și ne revedem data aviatoare!