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Dessert cake with apple cream and whipped cream

Dessert cake with apple cream and whipped cream

Wash the apples and peel them. Then put them on a grater and boil them with the sugar and 50 ml of water. Let them boil but mix from time to time. Meanwhile in a bowl dissolve the pudding sachets with the rest of the water. Gradually pour over the apples, stirring vigorously so that they do not stick to the bottom. Let them boil together for another 2-3 minutes, stirring continuously until the cream thickens and turn off the heat.

Prepare a tray and line the walls and bottom of the biscuit trays. Pour the cream and level it to be the same everywhere.

Mix the whipped cream and add it over the cold cream. Decorate with blackberries and chocolate on top.

I only served the cake on the 2nd day, but if you hurry to eat it, syrup the biscuits before putting them in the tray.


Apple cake

In a pot about 15 cm high, melt the margarine with 4 tablespoons of sugar. Peel a squash, grate it and squeeze the juice. Place the apples in the pot with margarine and melted sugar, the holes can be filled with pieces of apples, cherries or nuts.

Put the apples in the oven to soften, about 20 minutes. From time to time, sprinkle the apples with melted margarine from the pot, or if you even manage to turn them.

Beat the egg whites, then add 5 tablespoons of sugar in a row, then add the yolks. Bake powder mixed with flour. With a wooden spoon, add the 5 tablespoons of flour in a row, stirring lightly, so that they do not remain lumpy.

When the apples have softened, pour the dough over them and put them in the preheated oven. Keep on low heat. Check the dough with a toothpick: when nothing is left glued to it, it's ready.

Turn the cake over, leave to cool, then garnish with whipped cream. The best is cold, kept in the refrigerator.


Dessert cake with apple cream and whipped cream - Recipes

We have to somehow compensate for the avalanche of heavy dishes that will be found on the Christmas table, so we suggest an easy-to-digest cake.

What do you need for a tray (picture 1)
& # 8211 700 gr of sheep yogurt and buffalo
& # 8211 300 ml of liquid cream
& # 8211 250 gr of biscuits
& # 8211 a packet of butter (200 gr)
& # 8211 2 sachets of gelatin (10 gr)
& # 8211 a pineapple compote
& # 8211 4 tablespoons powdered sugar
& # 8211 rum essence
& # 8211 cacao

Work plan:
& # 8211 we grind the biscuits with the mixer (picture 2)
& # 8211 melt butter (picture 3)
& # 8211 mix the ground biscuits with a tablespoon of powdered sugar, cocoa (two tablespoons) and rum essence - picture 4. Pour the butter over this mixture and mix. What we get we spread on the bottom of a tray with detachable prices (picture 5)
& # 8211 whipping cream (picture 6)
& # 8211 we prepare gelatin. Pour it into 200 ml of compote, leave it like that for 10 minutes (picture 7), and then dissolve it on the water bath, taking care not to start boiling (picture 8). Let it cool for 2 minutes, then add it over the yoghurt, together with the rest of the powdered sugar (picture 9)
& # 8211 the yogurt mixture is homogenized with the cream (picture 10). Incorporate with a wooden spoon (picture 11). Half of this composition is poured over the layer of biscuits (picture 12). Then add the pineapple (picture 13) and complete with the rest of the cream (picture 14). Decorate and then refrigerate for at least six hours (picture 15)
& # 8211 good appetite! (picture 15)

Preparation time: 40 minutes
Price: 25 lei (may vary depending on where you take the ingredients)


Apple cake recipe with burnt sugar cream

The cake is made in 2 parts: the first time it is made / baked with burnt sugar cream with apples, and in the second part the pandispan composition for the top is added and baked.

Turn on the oven at 180-200 degrees Celsius, and heat some water on the stove.

In a saucepan or frying pan melt 4 tablespoons (100g) of caster sugar on the flame from the stove, then melt the sugar into a sufficiently high baking dish. Try to put the melted sugar evenly in the form of baking.

Make the mixture for burnt sugar cream: milk, 4 eggs, 1/2 teaspoon vanilla essence and 200g sugar (8 tablespoons) beat well with the mixer at low speed (otherwise the liquid will be scattered throughout the kitchen), then the composition is put in the form with burnt sugar, I used a round silicone shape, but if you don't have it, you can also use a pan with straight walls.

Peel an apple, grate it and cut it in half.

In a high tray put the form with composition for the burnt sugar cream, then in the tray pour the hot water heated at the beginning, so that the cake form stays in the water because this is how the burnt sugar cream is made, at bain-marie . Put the tray in the oven, where it is kept until the burnt sugar cream starts to thicken (for me it lasted about 1 hour).

After 30-45 minutes from putting the burnt sugar cream in the oven, start making the pandispan top for the apple cake with burnt sugar cream.

Put 3 whole eggs in a bowl with 4 tablespoons of sugar, and beat well with the mixer on high speed (for about 15 minutes), then add 3 tablespoons of flour and incorporate it lightly using a wooden spoon.

Remove the burnt sugar cream with apples from the oven, and place the pandispan composition on top. Arrange evenly with a wooden spoon then put it back in the oven, also in the pan with hot water.

Bake until the pandispan is done and turns golden brown on the surface. Baking will take longer than normal due to the moisture generated by the water from the bain-marie, but in 45-60 minutes it should be ready.


In order to make an apple cake with bananas, we must first clean about 5 apples and remove the stalks.

In a baking tin for cakes (mine was 20cm in diameter) put about 2 tablespoons of sugar, then place the cleaned apples in the baking tin. I took 2 more bananas, peeled them and broke them into 2, then placed them in the tray among the apples.

Sprinkle 2 more tablespoons of sugar over the baked apples and bananas, then put them in the oven for 30 minutes at 180 degrees Celsius, during which time the apples and bananas will bake and caramelize.

While the apples are in the oven, it's time to make the mixture pandispan for apple pie.

I use a fluffy pandispan that is made without baking powder, but you have to beat for 20 minutes with the mixer 4 eggs mixed with 4 tablespoons of sugar, the mixer is used at high speed (egg I also added grated peel from an orange & # 8211 for flavor). When the sugar eggs have swelled and are fluffy, turn off the mixer, and using a spoon, incorporate 4 tablespoons of flour into the egg mixture. Use light movements from top to bottom to incorporate the flour, so you will avoid leaving the composition.

The form with apples and ripe bananas is removed from the oven, then the pandispan composition is added on top of them, then the form is put in the oven for about 30 minutes, until the pandispan is cooked and it is slightly orange on the surface.

The apple cake is left to cool in the form, then cut on the edges with a knife to detach the top from the form, then turn over on a plate.

Whip the whipped cream with the mixer until you get a hard cream, then spread it over the apple pie with bananas and on its sides. I decorated the cake with some candied cherries, but you can sprinkle some grated chocolate, almond flakes on it or you can leave it simple.

The cake is kept in the refrigerator until it is served, and because the ripe fruits cool the cake becomes very cool when served.


Apple cake with burnt sugar cream

I tempt you today with the best dessert: apple cake with burnt sugar cream. In my opinion, there is nothing better, provided that the burnt sugar cream comes out well. Obviously, in time, you will realize what it means for such a cake to succeed.

a. 6 tablespoons of sugar for burning

b. 1Kg of apples, slightly sour (do not use golden) it is preferable to choose some local apples, flavored, 50 g butter, 2 tablespoons sugar, cinnamon

b. 2 tablespoons sugar, 5 whole eggs, 500 ml milk, vanilla essence & # 8211 for burnt sugar cream

c. 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, vanilla essence (or others, to taste) & # 8211 for the pandispan top (you can also make it from 5 eggs & # 8211 in case they will be 5 tablespoons sugar and 5 tablespoons flour).

d. 500 grams of whipped cream or ingredients for a similar amount & # 8211 I used 3 packets of whipped cream, a packet of whipped cream and 450 ml of milk

First of all you need an enameled pan (do not use teflonate as they will be damaged). In this pan, which must have a diameter of 20-25 cm and a height of at least 15 cm, burn the 6 tablespoons of sugar on the stove. What does it mean to burn the 6 tablespoons of sugar? Well, add the 6 tablespoons of sugar to the pan, put it on the fire and chew lightly with a stainless steel spoon (the wooden ones are also good, but they will turn black over time, plus the sugar on them is very difficult to clean) . The fire should be moderate, not too loud. The sugar must melt and become a thin, brown liquid. When it has reached this level, remove the pan from the heat and carefully coat the walls of the pan with this liquid. As you twist the pan, the sugar will stick to the walls of the bowl. The idea is to have a pan completely covered in burnt sugar. But be careful that the temperature of the sugar is incredible and you don't want it on your hands, because it will only be taken from there with all your skin. After dressing the pan in burnt sugar, let it cool in a room with a suitable temperature & # 8211 in the sense that it should not suddenly reach a very low temperature, it should cool gradually.

We turn on the oven in the meantime, on a suitable heat to heat. At a temperature of 170-175 degrees.

While the burnt sugar cools, prepare the burnt sugar cream composition, in the sense that in a tall bowl for the mixer, pour 500 ml of milk, add the 5 eggs and the 2 tablespoons of sugar and beat the foam with the mixer, at a average speed (about 5 minutes). Let it rest a bit. In the meantime, we should notice that our sugar in the pan starts to crack easily. When it starts to crack (you'll hear when it happens, or you can check) it's time to get to work.

Cut the apples in half, peel and pit. Put a grain of butter in each half and glue the halves in the pan, two by two, reconstituting the apple. Don't worry if they won't all stay. Nothing happens if one side bends. Then put a little cinnamon powder and a little sugar in each assembled & # 8220mar & # 8221, about as much as you take at your fingertips.

Put the pan with the apples in the oven for approx. 15 minutes. When the end of the 15 minutes is approaching, beat the burnt sugar cream for another 2 minutes. Remove the pan with the apples from the oven and add the composition for the burnt sugar cream. Leave in the oven for approx. 25 minutes, on the same fire.

10-15 minutes before the baking time of the burnt sugar cream runs out, grab the pandispan top, as it follows.
For the pandispan top, separate the egg whites from the yolks. Beat the egg whites, gradually adding the sugar (one tablespoon per minute), mixing continuously until the sugar melts and the composition acquires a good consistency, so that if we bend the bowl it has no tendency to flow. A little secret when beating the egg whites is to add approx. 20 ml warm water (not hot). After we get the egg white foam, we switch to yolks. We put a pinch of salt, vanilla essence (or any other time of essences, but do not overdo the amount, in the sense that if you add liquid essences, if you use a large amount, when we mix with the egg whites it is possible to cut the composition, so , the essence to be limited in quantity). Rub the egg whites well, about 3-5 minutes. Then we pour the yolks over the egg whites and this time, using a wooden spoon, we mix very easily, but the composition must be well homogenized. The mixing movement must be easy, otherwise the composition is cut. After mixing everything, add flour, a tablespoon, then mix just as easily. Proceed further until we exhaust the 4 tablespoons of flour and obtain a homogeneous, fluffy mixture. The mixture of pandispan must still be quite consistent, in the sense that it must not fluidize and keep quite well the viscosity of the beaten egg whites.

After the 25 minutes of baking the burnt sugar cream, remove the pan from the oven and add the pandispan composition. Bake at the same temperature for approx. 30 minutes.

Now, about the 25 minutes for burnt sugar cream. It is possible that some ovens are different, so it is good to check the burnt sugar cream if it is made or not. Remove the pan a little from the oven and bend it slightly. If it does not flow, it is done, if it looks liquid, it means that it must be kept in the oven for a while, 5 & # 8211 10 minutes.

After the pandispan is baked, take the pan out of the oven and let it cool gradually (not suddenly the pandispan deflates otherwise). When removing the pan from the oven, make sure you have a suitable temperature in the kitchen, otherwise the pandispan is left (it is valid whenever we make pandispan, cake, etc.).

While the pan cools, we prepare the whipped cream, if we don't buy a ready-made one (however, I don't advise you to take tubes of whipped cream, it doesn't taste good and leaves, it doesn't last more than 2 hours). I prefer to make whipped cream (it seems strange and chemical, but believe me it is less chemical than any other type of cream on the market, in the sense that at least this composition has some powders and the rest of the milk, which we suspect Closer to the natural one, please come back So there are some envelopes in the whipped cream trade We will use 3 (these are envelopes from Dr. Oetker) We pour the 3 envelopes in a tall bowl of whipping cream and milk (450 ml) Beat with a mixer, one minute at medium speed and then 3 minutes at high speed We get a creamy consistency that will keep its consistency for days If we like, we can flavor it (A little rum essence, or something else, as you prefer.) Put the whipped cream in the cold.

When the pan has cooled completely, we put a round tray on top (with a slightly larger diameter and preferably have some slightly raised walls, because the syrup from the burnt sugar cream will drain. A plate also works, however, you have to make sure that the syrup will not flow through the house. We put the tray over the pan and turn the cake over on the tray. 2 or 3) take out the pan and leave the cake uncovered in the fridge (make sure you don't have friday salad with onions or other foods in the fridge, because the cake will get a strong onion flavor). the cake in the fridge and the whipped cream in its place The next day, we decorate the cake with whipped cream, according to everyone's imagination and skill.

For the ornament, I used grated chocolate (I grated the chocolate directly on the cake & # 8211 nothing happens if it doesn't reach the cake evenly, it even gives it a natural air. The cake can be served immediately, but the best will be only the third day after creation, when the pandispan will completely absorb the syrup from the burnt sugar cream.


Vanilla cream recipe with whipped cream

Vanilla cream with whipped cream or vanilla mousse, a popular cream recipe for cake and cakes. This is also called vanilla cream princesse and is used in the choux recipe for creams, eclairs or tarts. It can also be used to fill rolls.

You can turn vanilla cream with whipped cream into Diplomat cream if you add gelatin, candied orange peel and liqueur with the same flavor. If you are looking for the most used vanilla cream, ie mousseline cream, I will leave the recipe link below.

Vanilla cream for cakes and pies is a delicious basic cream used for many desserts, I made it for rolls. Another cream that I prepare very often is chocolate cream for cakes, buttercream cream with chocolate.


Cream rolls

Crispy rolls filled with flavored whipped cream & # 8211 a wonderful, quick and good dessert!

Preparation time:

Servings:

Ingredient:

Preparation instructions

pastry it is spread with the help of flour in a sheet of suitable thickness and rectangular shape.

Cut the dough into strips & # 8211 width 3 cm and length 30 cm.

Each strip of dough is twisted on the metal cone (ungreased), so as to partially cover the previous layer.

The formed rolls are placed in a tray lined with baking paper and baked in the preheated oven at 200C

After baking, let them cool completely and then carefully remove the cones.

fill whipped cream rolls vanilla (cold).

Powder them with powdered sugar and serve.

Good appetite!


Method of preparation

Apple cake with burnt sugar cream

Melt 7 tablespoons sugar in a tall saucepan, after it has melted, caramelize the pan and

Apple cake with burnt sugar cream

Put the cup of sugar in a bowl on the fire together with a tablespoon of water and let it melt when